Poppy Seed Cheese Biscuits

Quick breads are not only a perfect way to fill out a meal, they are fun to make too and a good choice for novice bakers just starting out in the kitchen. I just love these soft, moist savory pull-apart biscuits with sharp extra-old Cheddar cheese — they ended up being an evening snack well after the dinner was over. Dotted with poppy seeds, they're a very pretty quick bread too.

Poppy Seed Cheese Biscuits

Recipe by Lisa Turner Adapted from The Best Quick Breads: 150 Recipes for Muffins, Scones, Shortcakes, Gingerbreads, Cornbreads, Coffeecakes, and More Published on January 15, 2010 Quick and easy, these savory Cheddar cheese pull-apart biscuits speckled with poppy seeds are soft, moist and delicious Print this recipe Ingredients: 2 tablespoons unbleached white flour for sprinkling 2 tablespoons yellow cornmeal for sprinkling 3 cups unbleached white flour 1/2 cup dry milk powder 2/3 cup grated extra-old Cheddar cheese 1/4 cup yellow cornmeal 4 teaspoons baking powder 3/4 teaspoon cream of tartar 1/2 teaspoon sea salt 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces 2 large eggs 1 1/4 cups cold water 3 tablespoons poppy seeds Instructions: Preheat an oven to 375°. Line a baking sheet with parchment paper and sprinkle with 2 tablespoons each of white flour and cornmeal. In a large bowl, combine the flour, milk powder, cheese, cornmeal, baking powder, cream of tartar and salt. Cut the butter into the dry ingredients using a pastry cutter or a knife and fork. The mixture should resemble coarse crumbs. Now add 1 egg and cold water and stir until just combined. Turn the dough unto a floured surface and knead gently for a minute or so, adding a bit more flour if the dough is too sticky. Transfer the dough to the baking sheet and pat into a circle about 1-inch thick. Cut the dough into 6 to 8 wedges and separate the wedges slightly. Beat the remaining egg with 1 teaspoon of water until foamy. Brush over the biscuits and then sprinkle with poppy seeds. Bake for 20 minutes or until cooked throughout and golden brown. Let cool for a few minutes and serve hot. Makes 6 to 8 biscuits

Other biscuit recipes from Lisa's Kitchen you are sure to enjoy:
Quick and Easy Ricotta Biscuits
Whole Wheat Olive Oil Biscuits
Cornmeal Biscuits

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