| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Instructions
- Whisk 2 cups flour, 1 tablespoon each baking powder and sugar and 1/2 teaspoon each mustard powder and kosher salt in a large bowl. Stir in 3/4 cup shredded cheddar. Cut in 6 tablespoons diced cold butter until it is in pea-size pieces; stir in 1 cup heavy cream whisked with 3 tablespoons grainy mustard. Divide into 8 mounds on a parchment-lined baking sheet; brush with more cream. Bake at 425 degrees F until golden, 20 to 25 minutes.
Reviews
Okay, my wife was hosting a garden club meeting and the speaker was making a presentation on the subject of mustards. So, I tried this recipe and everyone loved it. I will try it again and substitute feta for cheddar as feta really comes through in cheese biscuits and I may add a pinch of dried red pepper, as I like a bit of bite in my baked goods. But, it was really very good as posted.
These are heavenly! The mustard and the cream give them a slightly sweet flavor, and the texture is crispy on the outside and delicate on the inside. Very easy to make.