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ingredients
3
cup (750 ml) all-purpose flour
2
Tbsp (30 ml) baking powder
1
tsp (5 ml) each dry red chili flakes and chili powder
1
tsp (5 ml) salt
½
cup (125 ml) cold butter, cubed
¾
cup (175 ml) Canadian milk cheddar cheese, shredded
1-½
cup (375 ml) milk
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directions
Step 1
Preheat oven to 425 °F (220 °C).
Step 2
Blend the flour with the baking powder, chili flakes, chili powder and salt. Add butter and fold into the dry mixture using a pastry blender (or two knives) until the mixture is crumbly. Add 1/2 cup (125 ml) of the Canadian Cheddar cheese and toss to combine.
Step 3
Using a spoon, make a depression in the dry ingredients and pour in milk. Stir until a lumpy dough has been formed.
Step 4
Turn the dough onto a lightly floured surface and knead until it binds. Roll or pat to 3/4-in (2 cm) thickness.
Step 5
Cut into desired shapes, re-rolling scraps, and arrange on an un-greased baking tray. Sprinkle remaining cheese over the tops.
Step 6
Bake for 12 to 15 minutes or until golden on the bottom.