This old recipe comes from the Kraft magazine. I made them quickly and cut them out with the rim of a shot glass. They go well with a hearty soup – which is why I served them up with a bowl of Red Lentil Soup. Enjoy.
Ingredients:
2 c. flour
1 T. baking powder
1/2 c. cheddar cheese, grated
2 T. chopped fresh herbs (ie. parsley, basil, rosemary)
1 250g tub cream cheese
1/2 c. milk
1 egg, lightly beaten
fresh parsley leaves for garnish
Heat oven to 425F. Mix flour and baking powder. Then add cheese and herbs, stirring until combined. Cut in cream cheese with a butter knife to form a crumbly mixture. Stir in milk – and continue stirring until dough holds together.
Place dough on lightly floured surface and knead 10 times. Then pat into a 1/2 ” thick circle. Cut out biscuits and place on a baking sheet close together but not touching. (They don’t really spread – just rise). Brush each biscuit with beaten egg and place fresh parsley sprig on top and then lightly brush with egg again. Bake 12-15 minutes or until lightly browned. Serve warm.
30 biscuits.