These lovely, tender biscuits are packed with the flavors of cheddar cheese, garlic and butter. The original recipe came from a war time cookbook my grandmother kept on the shelf. I have substituted fresh milk and butter for canned milk and oleo. I call it revisionist history/cooking. That is a joke...okay?
2 cups sifted all purpose or white spelt flour
3 teaspoons baking powder
1 teaspoon salt
4 tablespoons butter, cold, cut into small chunks
1 cup milk
1 large clove garlic, minced
1 tablespoon parsley flakes
2 tablespoons butter, melted
1 cup finely shredded medium to sharp cheddar cheese
Preheat oven to 450F. Lightly grease a baking sheet.
In a large bowl, mix the flour, baking powder, salt.
Brush the biscuits with the butter mixture as soon as they come out of the oven.