Herbed Cheddar Biscuits featuring The Fawn

makes 9 – 12 biscuits

What You’ll Need: 

• 2 c flour
• 1 T baking powder
• 1/2 t baking soda
• 1/2 t salt
• 6 T butter, cold (plus more for brushing)
• 2 T chopped fresh herbs (we used dill and thyme)
• 2 T finely chopped green onion 
• 1 c The Fawn, shredded
• 1 c cold milk 

For the herbed butter:

Mix together 4 T softened butter, 1/2 T chopped fresh dill, and 1/2 T finely chopped green onion. 

Directions: 

1. Preheat oven to 400 degrees Fahrenheit. 
2. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. 
3. Using a pastry knife, cut the butter into the flour until it is in pea sized pieces. 
4. Mix in the herbs, green onion, and The Fawn. 
5. Add the milk and combine the ingredients until dough begins to form and hold together. 
6. Turn the dough out onto a floured board and knead it 10 – 15 times. Using your hands, flatten the dough then use a floured rolling pin to roll out the dough until it is 3/4 inch thick. Using a cookie cutter, cut out the biscuits and place them 1 inch apart on a parchment-lined cookie sheet. 
7. Brush the tops of the biscuits with melted butter. Bake for 18 – 20 minutes until light, fluffy, and golden brown. 
8. Serve warm with herbed butter (a must!)