Anxious to utilize my herb garden, I took advantage of my favorite biscuit recipe – excellent with chicken and salad!
Preheat the oven to 425 degrees F (220 degrees C).
In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms.
Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.
Per Serving: 220 calories; protein 4.7g; carbohydrates 24.4g; fat 11.7g; cholesterol 31.8mg; sodium 419.9mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.