i like this recipe because it’s really flexible as far as extras you can throw in there, something i have been experimenting with lately. i’ll go into more detail of variations at the end of the recipe.
1 c. AP flour (or ½c. white, ½c. wheat) + extra
3 tsp. baking powder
¼ tsp. cream of tartar (i get nervous about wheat flour making the dough flat, so i use a rounded tsp of tartar)
¼ tsp. salt
¼ c. cold butter, cubed into small pieces (earth balance works too, i was pleased to discover recently!)
½ c. shredded cheddar
1/3 c. milk
1 T. honey (or agave nectar)
preheat oven to 425°F.
1) mix 1 c. flour, baking powder, cream of tartar, and salt in medium bowl.
2) using a pastry blender or two knives in a criss-cross motion, cut in butter until mixtures resembles pea-sized crumbs. with a wooden spoon, stir in cheese. add milk & honey; stir until mixture forms a soft ball.
3) normally, now would come the part for kneading the dough. but i’m pretty lazy when it comes to kneading dough so i cheat a bit. (but if you are a better person than i, than go ahead and turn the dough out onto a floured surface and knead with your hands abut 8 times.) for the lazy way: using the back of the wooden spoon, squish the dough against the side of the bowl until you feel like you’ve “kneaded” all the dough, about 8 times. add a couple extra tablespoons of flour into the bowl during the process. by the end, you should be able to tough the dough without it sticking to your hands, but it also should be moist still. (i apologize for my choice of words, for those of you who do not like the word “moist.”)
4) divide dough into 8 balls. place on a baking sheet. bake for 10-12 minutes, or until golden brown.
1) throw some shredded parmesan in with the cheddar
2) substitute the cheddar for other kinds of cheeses: just recently i used garlic herbed goat cheese. pepper jack could also add a fun kick
3) use sugar instead of honey, if you don’t have honey
4) throw in some chives or finely diced green onions
5) to spice it up a bit, throw in a diced jalepeno or serrano pepper