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Tuna Can Cheese Biscuits
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MEMBER RECIPE

Total Time: 30 minutes MAX

Active Time:

Makes: 12 biscuits

Baking powder cheese biscuits go with everything. They are a snap to make, while your oven is warming up to 450, the biscuit dough can be made and laid, when the oven dings, you pop the biscuits in for 15-17 minutes (my oven runs cold). They can be a side, or part of a main dish for any breakfast, lunch, dinner or a snack, by themselves.

I got this recipe from a friend of mine who caters! She made me make them when I came to visit them, she was cooking a large dinner in less than 30 minutes. I have never baked anything in my life, I was amazed I could do it and they tasted so good on my first try, I got a kick out of using the tuna cans.

Instructions

  1. 1Preheat Oven to 450 degrees F.
  2. 2Line a large cookie sheet that can hold 12 biscuits about 2 1/2 inches across with parchment or foil. Do NOT grease it!
  3. 3Sift self rising flour, sugar and baking soda
  4. 4Dice cold butter into small chunks, then add to bowl
  5. 5Crumble and swipe using fingers, working quickly til the mix looks like crumbs. Takes only a few minutes, your hands do not get messy if you work fast and start with cold butter.
  6. 6The idea is to coat the flour with butter. Less working of the dough is better. (This is far better and greener than using an electrical mixing device–costing water and power resources–for no good reason)
  7. 7Add the cheese and yogurt/buttermilk and mix quickly. As dough comes together tip out onto floured surface, knead a few times, and roll with rolling pin to about 1/2 inch thickness.
  8. 8Use a biscuit cutter (I use an empty cleaned tuna can) to press out 12 biscuits. You will have to roll up the left over dough once or twice to get the last 2-3 biscuits cut. Place 3 by 4 on cookie sheet.
  9. 9Place in oven; bake for 16-17 minutes. Check after 15 minutes to see how they are doing. Remove and let cool a bit to set up, but serve warm. They can be toasted later. Keeps well.

Member recipes are not tested by the CHOW food team.

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