Tuna Can Cheese Biscuits Recipe JoshO

• 2 1/2 cups Self Rising Flour -or- 2 1/2 cups All Purpose Flour with Baking Powder and Salt added to make self-rising, for each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
• 1/2 cup = 1 stick COLD Butter
• 3/4 to 1 cup Plain Yogurt or Buttermilk
• 1/2 teaspoon Baking Soda
• 2 teaspoons Sugar
• 1/2 cup grated parmesan cheese - any kind works

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

flour or, cold butter, buttermilk, baking soda, sugar, parmesan cheese

Taken from www.chowhound.com/recipes/tuna-cheese-biscuits-18907 (may not work)