Cheddar biscuits from Good to the Grain: Baking with Whole-Grain Flours (page 101) by Kim Boyce and Amy Scattergood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on April 16, 2017

    I liked these quite a bit. As indicated in the recipe notes, they are best straight out of the oven. I tried one just-baked one, and then served the others the following day after baking, and the flavor was still good but they were much drier. If I make these again I would definitely try to serve them just baked. I would say these are not like traditional biscuits with light and flaky layers- these are much more similar to the scone recipes in this book. I also had some issues pressing the dough to get an even layer to cut out, and then saw subsequently that contrary to the recipe, the book has a photo showing the dough being rolled out with a pin! Curious what the actual method is, but I would use a pin (and a light hand) next time.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.