Recipe: Simplest Cheese Biscuits

Simplest Cheese Biscuits | IPOM

It’s been a pretty productive start to the year here.

I wrote back here a few thoughts about what the New Year means to me, and also just what it could add to our lives if we  truly regard each moment as new.  Judging by the responses to that post, I am so happy to know there are many of you who also embrace this opportunity to make changes, or to take steps towards creating a better life than the one you had before.

For me, it always seems it is the little things that slow me down.  Opening an email and thinking I can respond later, and letting them pile up.  Going for a run tomorrow, or later in the day, instead of lacing up and just getting started right now.

This year I have decided to embrace the ‘busy-ness’ of life, and as a result have been ‘leaning into it’ a lot better and riding the waves as they come. I’ve already checked some major nagging tasks off of the ever-growing checklist, and every day it seems the fog clears a little more. Of course more always rolls in, and the trick for me seems is to get to a task before it becomes work in my mind. Procrastination is a tough one for many, and I’m as bad as anyone you’ll meet for avoiding all those little things I don’t enjoy in favor of doing something I love. I wrote a short article sharing my favorite trick of all time for tackling those things we avoid – you can read it here at Greenster magazine.

These biscuits are one of those things you can make in the morning for your husband, wife, kids, or just for yourself before you even leave the house. Baking is something I tend to avoid, as I don’t care much for the mess of flour everywhere, never mind in the morning when I’m trying to get everyone out the door. But checking fresh biscuits off the list to start the day? Totally hands down an amazing way to start the day!

This is an adapted recipe from one of the Moosewood cookbooks, and I absolutely love the fact that it uses no butter at all. Thick yoghurt & milk stand in for buttermilk, and olive oil adds a delicious moistness that makes these dreamy.

Simplest Cheese Biscuits | IPOM

The Less:

Less saturated fat in baked goods means more room for healthier, plant-based fats that are full of flavor. Fewer store-bought & packaged baked treats means more freshness in your lunchbox, and less bags & plastic & preservatives. Less fancy baking ideas means no need to avoid it, so putting smiles in faces is nothing short of a pleasure.

The More:

More fresh-baked comfort foods means more love in the home at all times of the day. More fresh ingredients means less stale & lifeless food products. More control of what you use means you can source and use quality, so even the baked goods in your home are less naughty.

Simplest Cheese Biscuits | IPOMSimplest Cheese Biscuits | IPOM

Simplest Cheese Biscuits:

Adapted from Moosewood Restaurant Daily Special
  • (2 – 1/4) cups unbleached flour
  • (1) tbsp baking powder
  • (1/4) tsp baking soda
  • (1/2) tsp salt
  • (1/3) cup olive oil
  • (1/4) cup thick yoghurt
  • (3/4) milk
  • (1.5) cup grated cheddar cheese

Heat the oven to 450 degrees. In a large mixing bowl, sift together the flour, baking powder, baking soda and salt. Make a well in the center of the dry ingredients and pour in the olive oil, milk, yoghurt & grated cheese. Using a fork, or your hands, stir until just mixed. Careful to not over mix as it will make the biscuits tough.

Next, turn the dough (it should be soft and pliable) onto a floured counter top or surface and gently knead 5 or 6 times, adding flour as necessary. Roll the dough with a rolling pin to a 1/2 inch thickness. Using a small drinking glass, cut the biscuits and arrange them on an un-oiled baking sheet. Place them close by to help them rise better (they like to be cozy).

Bake for 10-11 minutes, until golden brown. Enjoy with a morning smile and a little sleep in your eyes. These will keep well for a couple of days in a ziploc bag or tin.
Simplest Cheese Biscuits | IPOMSimplest Cheese Biscuits | IPOM

I’ve been making these babies in the morning in time for the kids lunches and even breakfast. Vegans can easily sub in for the dairy here, and I promise you’ll be pressed to find a lighter, better tasting biscuit out there. I’d enjoy these with a nice bowl of Borscht or Honest Vegetable Soup, but they are also darned fine just simply as they are!

Thanks to all who have joined me here at the new digs, and wishing you well for a super-duper week!

Yours in Less,

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28 Comments on “Recipe: Simplest Cheese Biscuits”

  1. Karista

    Love, love the ingredients in these biscuits! Perfect for a quick morning snack or with soup or stew. Delicious. I so enjoy your posts Shira. You always seem to impart a few words of wisdom that I needed to read. :)

  2. Annie

    I think I could live on biscuits. How does something so simple taste so darn good?!

    Great article in Greenster, Shira – – I’m adding your suggestion to my mental bag of tricks ;-)!

  3. Somer

    I keep forgetting how simple biscuits are. We often go without bread because I haven’t made any up and it simply won’t come together in half an hour. These are lovely Shira. xx

    1. Shira

      Aren’t they the best for that! Saved me many a time of no bread…biscuits to the rescue every time!

  4. spree

    Brilliant little biscuits Shira! Love them even before I’ve bitten one. (And I WILL bite one!) There’s just nothing like a biscuit warm and poofy from the oven…and in the Morning, with sleep still in our eyes! Oh My! xx

  5. Kristy

    I don’t know what it is, but I’ve been CRAVING biscuits lately! These look so good- perhaps they are what I’ve been craving? :-) Yum!

  6. heather

    I have always wondered about subbing in another fat for the butter called for in biscuits, I just wish I read this yesterday – I made biscuits last night! My next go around I am definitely trying out the olive oil method – or I just might try out coconut oil!

  7. Anne

    Wow I would become very popular if I made these in the morning :-)
    I love to start the mornings with something freshly baked – these look fantastic!
    Thank you for your beautiful recipes and for your wisdom – I loved the article in Greenster!
    The 5 minute rule is brilliant – great advise!
    XXX

    1. Shira

      I am so glad you read the article Anne! I’ve got to credit my best GF for that tip – she is a genius!

  8. Allison (Spontaneous Tomato)

    These look amazing! I love baked goods that involve yogurt. They always turn out a little more flavorful, a little less dry, and so much richer than their counterpart versions. And I’m with you on how cool it is that these are biscuits that don’t use butter. Crazy Moosewood… I’ll have to try these out!

    1. Shira

      Totally true on the yoghurt Allison – I am so with you and love adding it for richness and for the moist factor too! The original recipe called for buttermilk and i subbed the yoghurt as I rarely use buttermilk all up :) Love my Moosewood recipes … Couldn’t live without them!

    1. Shira

      Wonderful Anne! Glad they were a hit…my kids can’t go a week with out them these days ;) So happy to hear! XX

  9. Somer

    Why am I so surprised that the cheddar in Canada is orange just like the cheddar in America? Haha! Beautiful biscuits Shira! I love that you made them with olive oil. So many people use shortening, which is simply gross ;) I think my kids would want to gobble these up every morning too!

    1. Shira

      They are so moist and are now a weekly ‘demanded’ item by my kids..I always make them in the morning before school – helps them get out of bed! Haha! :)

  10. Pingback: Souper Friday–Beef and Potato Stew with Olive Oil Cheddar Biscuits | My Bizzy Kitchen

    1. Shira

      Hi Dani – thanks for the lovely comments! We LOVE these biscuits and they are my youngest’s all time fave. So glad they were a hit for you!

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