Tuesday, February 2, 2010
This cheese factory is one of the last remaining independent cheese makers left in Ontario. It has been in operation since the late 1870s. I have only found their products for sale in one place in Toronto, at Butcher By Nature, but even then I was not able to get the 6 year old variety. This cheese is the perfect balance of sharpness with that distinctive cheddar flavour. I keep a stock of it on hand and it was just the accompaniment I needed for my Drop Biscuit recipe.
This is a quick and easy recipe that my mother used to make when I was younger and that I now make for my kids. It originally came from a cookbook called Food That Really Schmecks by Edna Staebler. These biscuits come together quickly and do not require kneading or cutting. You just mix, drop scoops of the batter on a cookie sheet and bake, so they are good as a quick breakfast alternative or an easy accompaniment for soups or stews.
Cheddar Drop Biscuits
adapted from Food That Really Schmecks by Edna Staebler
4 cups all purpose flour
1/2 cup sugar (original recipe called for 1 cup)
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1 cup room temperature butter
2 cups buttermilk
1 cup grated cheddar
Preheat the oven to 400 degrees.
Mix dry ingredients in a large bowl. Stir in butter and buttermilk and grated cheese just to combine. Do not overmix. The batter will be soft and sticky in texture.
Drop by heap tablespoon onto a baking sheet lined with parchment or a silicon baking mat. Bake on middle rack 20-22 minutes or until biscuits are golden brown and test done in the middle. Serve warm.
These biscuits are best the first day but will keep for a couple of days in an air tight container.