Cabot Cheese was so generous to ship me a lovely care package of their products, which I love, and I wanted to whip up a fun new recipe to serve along with dinner. I came up with small, bite-sized biscuits that can be easily used as an appetizer idea too! Best served hot from the oven.
4 cups of bread flour (I used King Arthur’s bread flour)
2 tablespoons of sugar
1.5 tablespoon of baking powder
3/4 teaspoon of salt
3/4 stick of room temperature butter
2 beaten eggs
1 cup of full fat milk
1 egg beaten, for the egg wash
1 8 ounce block of Cabot Cheddar Tuscan Cheddar cheese (shredded)
Place parchment or a Silpat on your baking sheets (2). In your stand mixer with the dough hook attached, blend flour, sugar, powder, salt, butter, eggs and milk. After mixing for about 2 minutes, add 3/4 of the block of shredded cheese to the dough. Knead it in with the dough hook on for an additional 6 minutes.
Remove the dough and place on a floured surface. Roll out to about 1 inch thick or slightly thicker. Using your biscuit cutter, or whatever cutter you wish, cut out the dough and gently place the biscuits on your baking sheet. Brush the top of the biscuits with the egg wash then top with the remaining shredded cheese. Refrigerate for 1 hour.
Preheat your oven to 425 degrees. Remove from the fridge and place into a hot oven. Bake for 10-12 minutes or longer depending on the size of biscuit you select. Make sure the cheese is melted and the biscuit is a light golden brown. Serve.
— Knead to Cook