2-1/4 cups all-purpose flour
2 tbsp. granulated sugar
1 tbsp. baking powder
1/2 tsp salt
1/2 cup butter, cubed
1 cup shredded old cheddar cheese
1 cup milk
1 egg, lightly beaten (to brush the tops)
Preheat oven to 425 degrees F.
In a large bowl, whisk together flour, sugar, baking powder and salt. Using pastry blender (or two dinner knives), cut in butter until mixture resembles course crumbs.
Stir in cheese. Pour milk over top and stir with fork to make soft, slightly sticky ragged dough.
With floured hands, form into a large ball. Turn dough onto floured surface. With lightly floured hands, knead gently 10 times.
|Form dough and knead gently 10 times|
Gently pat into 1/2 inch (1 cm) thick round. Using a 2 inch (5 cm) floured cutter, cut into rounds.
|cut into 2 inch round (1/2" thick)|
Place on ungreased baking sheet. Gather up scraps and repeat dough; cut more rounds, pressing remaining scraps into final biscuit.
|Place on ungreased baking sheet|
Brush tops of biscuits with egg. Bake in centre of 425 degrees F oven (220 degrees C) until golden, about 15 minutes.
|Brush top with egg wash|
Let cool on rack.