Cheddar Bay Biscuits | How to make Cheddar Bay Biscuits | Mary Berry's Scone recipe.

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

unsalted butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour increases fiber content.

Grate 1/2 cup (100 grams) of cheddar cheese.

Chop two tablespoons of parsley.

Sift 8 ounces of self-rising flour into a bowl.

Sift 1 teaspoon of baking powder into the flour.

Add 2 ounces (4 tablespoons) of soft butter to the dry ingredients.

Mix the butter and dry ingredients by hand until it resembles wet sand.

Add 1/2 teaspoon of sugar and 1/2 teaspoon of Old Bay seasoning.

Add 1 1/2 tablespoons of the chopped parsley and the grated cheddar cheese to the mixture.

In a separate bowl, combine 1 beaten egg with enough milk to reach a total of 5 ounces.

Mix the spices, herbs, and cheese together.

Add some of the milk and egg mixture to the dry ingredients, but not all of it.

Use a fork to mix, keeping the mixture light.

Add more of the milk and egg if the dough looks dry, leaving some to brush on the biscuits.

Mix until it just comes together.

Preheat the oven to 425°F (218°C).

Lightly roll out the dough on a floured surface.

Use a floured cutter to cut out biscuits from the dough.

Place the cut biscuits on a parchment-lined baking sheet.

Shape any excess dough into biscuits and place them on the sheet.

Brush the biscuits with the remaining milk and egg mixture.

Bake for 10-12 minutes or until golden brown.

Brush the warm biscuits with melted butter and the rest of the parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens