There are three things I love to make on the weekend, for which I am almost guaranteed to have the ingredients on hand. The first is pancakes, the second is popovers (lately made in my Yorkshire pud’ tin). The third is cheese biscuits, a variant of a southern-style drop biscuit with a bit of the American heartland thrown in, in the form of large quantities of cheese. I’ve discovered that red Leicester is as close as I can get to American cheddar cheese, as this recipe simply does not work with what they call cheddar cheese here (or in Australia for that matter, I made these while down under and it was a massive fail!) But it’s because of these tasty treats that I have such a hard time with the use of the word “biscuit” in Britain. These biscuits are flakey and tender, light as a feather.
Things that call themselves biscuits here are either sweet (cookies) or cardboard-ish and tasteless cheese transporting devices (crackers). I’ll stick with my southern biscuits, while fully acknowledging that they are not exactly diet food. If making them in the US, the recipe is here (the recipe relies on the magical US pantry staple “Bisquick“–I swear I’m in Pillsbury and Betty Crocker withdrawl right now…) while for those of us suffering without Bisquick in the UK, the “from scratch” version is roughly this (sans the garlic topping that I don’t normally do anyways, as I make them for brunch).