Cheddar Dijon Biscuits

Biscuits are a simple solution for filling out a meal. These biscuits have a delicately crusted exterior, containing a melt in your mouth interior of cheese, accented by parsley and Dijon. They taste especially good when made with a sharp aged cheddar.

Cheddar Dijon Biscuits

Recipe by Lisa Turner Published on April 24, 2007 An old favorite — light and fluffy dinner biscuits with melt-in-your-mouth cheese accented by parsley and Dijon mustard and surrounded by a delicately crusted exterior Print this recipe Ingredients: 2 cups unbleached white flour 1 tablespoon baking powder 1/2 teaspoon sea salt 1/4 cup cold unsalted butter 1 cup fresh grated Cheddar cheese 2 tablespoons fresh parsley, chopped 1 tablespoon Dijon mustard 1 cup cold milk Instructions: Preheat an oven to 450° and lightly grease a large baking sheet. In a large bowl, combine the flour, baking powder and salt. Using two knives or a pastry cutter, cut the butter into the flour until only small pieces are butter are visible. Stir in the cheese and parsley. Make a well in the center of the bowl. In another bowl, whisk the Dijon mustard into the milk. Pour the milk into the flour and mix just to combine. Spoon the dough onto the baking sheet, dividing the dough into 12 equal mounds about 2 inches apart. Bake until golden brown, about 10 - 12 minutes Makes 12 biscuits