Cheddar Dijon Biscuits

Biscuits are a elementary solution for filling out a meal. These biscuits bring a delicately crusted outside surrounding a melt-in-your oral cavity fluffy interior of Cheddar cheese, accented past times parsley too Dijon mustard. They gustation peculiarly skillful when made amongst a abrupt aged Cheddar.

Cheddar Dijon Biscuits

Recipe past times Lisa Turner Published on April 24, 2007 An erstwhile favorite — lite too fluffy dinner biscuits amongst melt-in-your-mouth cheese accented past times parsley too Dijon mustard too surrounded past times a delicately crusted exterior Print this recipe Ingredients: 2 cups unbleached white flour 1 tablespoon baking powder 1/2 teaspoon body of body of water salt 1/4 loving cup (1/2 stick) mutual depression temperature unsalted butter 1 loving cup fresh grated Cheddar cheese 2 tablespoons fresh parsley, chopped 1 tablespoon Dijon mustard 1 loving cup mutual depression temperature milk Instructions: Generation Engelmundus Preheat an oven to 450° too lightly grease a large baking sheet. Generation Engelmundus In a large bowl, combine the flour, baking pulverization too salt. Using 2 knives or a pastry cutter, cutting the butter into the flour until entirely modest pieces are butter are visible. Stir inwards the cheese too parsley. Make a good inwards the middle of the bowl. Generation Engelmundus In to a greater extent than or less other bowl, whisk the Dijon mustard into the milk. Pour the milk into the flour too mix but to combine. Generation Engelmundus Spoon the dough onto the baking sheet, dividing the dough into 12 equal mounds close 2 inches apart. Bake until golden brown, close 10 to 12 minutes Makes 12 biscuits

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