- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 6 tablespoons cold butter, cubed
- 1 cup (4 ounces) finely shredded cheddar cheese, divided
- 1-1/2 teaspoons caraway seeds
- 3/4 cup 2% milk
- Preheat oven to 425°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup cheese and caraway seeds. Add milk; stir just until moistened.
- Drop by 1/4 cupfuls onto ungreased baking sheets. Sprinkle with remaining cheese. Bake 12-15 minutes or until golden brown. Serve warm. Yield: 10 biscuits.
Originally published as Caraway Cheese Biscuits in Taste of Home Christmas Annual Annual 2013, p40
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