These are easy, fast, and very tasty. Great for a little extra for supper or camping trips.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
In a large bowl, mix together flour, baking powder, chives, garlic salt and salt. Cut in the shortening until the mixture has only small lumps. Add milk and cheese and stir until moistened. Drop dough by heaping spoonfuls onto prepared baking sheet.
Bake in preheated oven for 12 to 15 minutes, until golden.
Per Serving: 131 calories; protein 3.2g; carbohydrates 16.9g; fat 5.6g; cholesterol 3.7mg; sodium 277.6mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . 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 yesterday , then clear it off the next day.