Cheddar Cheese Biscuits

That day, I made a very big mistake.  I thought it would be a great idea to involve the tot in making some biscuits to bring to school.  Afterall, he's helped his aunt bake muffins before and I had not heard any complaints from her.  But I didn't realise one thing at that point - biscuits are DIFFERENT from muffins.

Muffins you scoop into muffin trays.  Biscuits you roll out and cut out.  Muffins look like gloop and biscuit dough, like play dough.

The dough is easy enough to make.  Took me all of 10 minutes.  But once I tried to roll out the dough for cutting, the kid thought it was play dough and proceeded to make a huge mess.  Add the fact that it is always above 30 degrees Celsius in Singapore, my table top was a mess of melted butter and flour.  And the floor littered with bits of dough and what nots.  I was about to cry.

Thank goodness for fantastic husbands!  My husband plucked him (the tot) up and took him for a bath, promising freshly baked biscuits if I were to be left alone to finish making them.  Then he cleaned the floor for me.

What started off as a disaster turned out great.  Scroll down to the tips for a relatively stress-free making process.  Without the kid's help, I made 180 biscuits (1" across) in about 1/2 hour.  The tot and his dad finished it in about the same amount of time.

Cheddar Cheese Biscuits
Ingredients
1.5 cup of shredded Cheddar Cheese
3/4 cup of All Purpose Flour
50g of butter

Method
1. Place all ingredients in a food processor and blitz until a dough is formed
2. Pick up all the crumbs to form a dough ball and chill in the fridge for 30 minutes.
3. Preheat oven to 180 degrees Celsius
4. Roll out the dough to 1/8" thickness and use a cookie cutter to cut out biscuits.
5. Place on baking tray lined with baking paper.
6. Bake biscuits for about 10 minutes until puffed up and golden brown.
6. Take out to cool on a rack and store in an airtight container.

Tips
1. Instead of 1 big ball of dough, I make several small balls of dough.  They get put in the freezer and I rotate them.  When the ball of dough I'm rolling out gets a bit too soft for handling, I toss it back into the freezer and take the next ball out to work.
2. Instead of a cookie rack, I use a metal sieve to cool the biscuits.  I avoid having to place the biscuits properly to avoid slipping through the gaps.
3.  Watch your first batch of biscuits like a hawk.  They burn relatively easily.