Cheese Biscuits

This week I have cooked almost exclusively from Melissa Clark's Dinner: Changing the Game. It is a wonderful book filled with the just the kind of comforting recipes one needs in these days of uncertainty. Last night I made the Rye & Cheddar Biscuits and was surprised by how easy they were, and how tasty! I've never made biscuits before and this will now be my standard recipe. From her post in the NYT today, I think there is wiggle room for variation. While the original recipe calls for rye flour, I used whole wheat because it's what I had on hand. Perfect with a hearty soup or stew. Enjoy!

Cheese Biscuits

 2 eggs
1 1/2 c flour
1/2 c whole wheat flour
1 tbsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 c plain yogurt
1 tbsp brown sugar
12 tbsp cold unsalted butter, cut into pieces
1 c grated cheese (cheddar or another hard cheese)

optional: handful of fresh herbs

Heat oven to 450. Line a baking sheet with parchment.

Whisk together flour, baking powder, baking soda, and salt. In a separate bowl whisk together yogurt, one egg, and brown sugar. Cut butter into flour mixture until you have pea sized crumbs. Gently fold in wet ingredients, followed by cheese and herbs.

On a floured surface, pat dough into a square shape that is 1 1/4 inches high. Using a pizza cutter or sharp knife, cut the dough into 9 equal pieces. Space close together but not touching on prepared baking sheet. Whisk remaining egg with 1 tbsp water and brush on top.

Bake until brown and tender - 12 to 17 minutes. Cool a bit before serving.