This week’s cooking projects from my collection of recipes included more chocolate buttercrunch (mostly) for mom, shortbread cookies for my brother, chicken soup, and, the subject of this post, three (or five) ingredient cheese biscuits. (The ambiguity about the number of ingredients lies in the recipe calling for self-rising flour, which you may or may not have on hand. If you don’t have any self-rising flour, you can easily make some yourself by adding two ingredients to regular flour; see below.)
These cheese biscuits are quite easy to make, such as for a light Saturday morning breakfast, or for afternoon tea. They are so tasty that six of the eight cheese biscuits I made this morning were eaten, while the other two frozen for another day, long before I started organizing and putting together this blog post. 🙂
First, I took out some parchment paper and lined a baking tray with a couple of stray pieces of parchment paper I had:
Normally, the recipe calls for self-rising flour; I didn’t have any, so a cup of flour was measured out:
The measuring cup with the flour was kept at hand.
A teaspoon and a half of baking powder was measured out:
… and placed in the measuring cup with the flour:
The measuring cup with the flour and baking powder was again kept at hand.
A quarter teaspoon of salt was measured out:
… and the salt was added to the measuring cup with the flour and the baking powder:
The flour, baking powder, and salt were mixed in the measuring cup with a fork:
And, because the measuring cup I was using has a two cup capacity, the measuring cup with the flour, baking powder, and salt was again kept at hand (see the next part.)
Greek yoghurt was taken out:
… and the greek yoghurt was spooned out of the container …
… and greek yoghurt was transferred into the measuring cup with the flour mixture until there was a cup’s worth of greek yoghurt added:
The measured out flour mixture and greek yoghurt were transferred to a mixing bowl:
The mixing bowl was put aside for a moment.
Cheese was taken out, along with a grater and bowl:
Cheese was grated:
… and half a cup of the grated cheese was measured out:
The grated cheese was transferred to the mixing bowl with the flour mixture and the greek yoghurt:
At this point, I remembered that I needed to preheat my countertop convection oven to 425F:
I continued by mixing the flour mixture, greek yoghurt, and grated cheese in the bowl with a fork to make a stiff (and sticky!) dough:
Balls of dough about the size of golfballs, without any further handling (nor any flattening out) were scooped out of the mixing bowl and placed on the baking tray:
… and the rest of the dough was portioned out to make a total of eight rough balls about the size of golfballs:
The baking tray with the biscuit dough was placed in the preheated countertop convection oven:
… and a timer was set to 18 minutes (obviously, the photo was taken about 10 seconds later!)
At the 16 minute mark, a couple of the cheese biscuits were taken out for mom, who likes the biscuits slightly less well baked than I do:
… and the rest of the cheese biscuits were taken out at 18 minutes, and placed on a cooling rack:
Regarding how tasty they are … as mentioned at the beginning of this post: “They are so tasty that six of the eight cheese biscuits I made this morning were eaten, while the other two frozen for another day, long before I started organizing and putting together this blog post. :)”