2 cups flour*
2 tsp baking powder
1/2 tsp salt
1 tsp onion powder
2 tsp. sugar (optional)
5 T butter
1 cup sour milk*
1 cup shredded cheddar
*About the flour: I usually use about 1 cup whole wheat flour, 1/2 cup unbleached flour, 1/4 ground flax seed, and 1/4 oat bran...all combined to make 2 cups.
*There are different ways to make sour milk. Here's my favorite: add a splash of vinegar (probably 1-2 tsp) to your measuring cup and then top it off with milk to the called-for measurement. Let it sit for awhile. In this recipe, it's added last, so make the sour milk first and let it sit while you mix the rest. I use soy milk because one of my boys is allergic to milk.
(First make sour milk, set aside. Preheat oven to 450)
Combine 2 cups flour, 2 tsp baking soda, 1/2 tsp salt, 1 tsp onion powder, and 2 tsp. sugar (optional).
With a pastry blender, cut in 5 T butter until you have some nice buttery lumps.
Add 1 cup cheddar and toss with a fork to combine.
Add the cup of sour milk. Use fork to lightly stir, just until blended. The secret it not to over-mix. Dough will be very lumpy.
I use an ice-cream scoop to plop out the biscuits onto parchment paper. You don't have to use the paper, but it just makes life easier! I've also used non-stick aluminum foil. My cookie sheet is supposedly non-stick, but that cheese WILL stick.
Bake at 450 degrees for about 10 minutes, until golden brown. Let them cool on the pan for a little bit to firm up before trying to remove.
I hope you like them as much as I do!