Chef Robert Lyford from Patina Green Home and Market makes a biscuit with cheddar and brisket.
4 tsp sugar
2 tsp sea salt
2 ½ tsp baking powder
4 ¾ cups all-purpose flour
1 ½ sticks butter, cut into tablespoons
1 ½ cups grated smoked cheddar cheese
2 cups whole milk
1 egg beaten
1. Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Sift together the sugar, salt, baking powder and flour. Cut the butter into the flour using a pastry cutter until the mixture has the texture of small peas. Lightly mix in the cheese with a large fork. Add the milk all at once and stir with the fork until the mixture forms a ball.
3. Turn the mixture out onto a floured work surface and knead about 10 times, until a stiff dough forms. The dough should be dry enough so that is doesn't stick to our hands or the surface. You may need to add a pinch or two of flour to achieve this consistency. Roll the dough out with a floured rolling pin to a 1-inch thickness.
4. Cut with a 2-inch round cutter and place on a prepared baking sheet. Space out the biscuits to give them room to rise. With the scrap dough, you may repeat this procedure until all the dough is used. Brush the biscuits with the beaten egg and bake until golden brown, 14 - 17 minutes. Makes 16 - 20 biscuits.