Even though I am not at the lunch packing frenzy stage, I still feel like I need to be a snack factory. My baby girl doesn’t have a single tooth yet, so she is more than satisfied with all the mish mashes I bled up. My boys? At 2 and 3.5 respectively all they do is chow down. All daylong! Who knew such tiny kids could hoover so much food. So to make my life easier and to keep some sort of order and routine in my life I keep a tub of shredded cheddar cheese in the fridge. It saves me from doing it when I need it fast and don’t have time to break out the brick, bowls and shredder. Perfect for tossing in omelets, sandwiches or in little bowls with some crackers. Having this step already done makes whipping up some fluffy, warm cheddar biscuits a 30-minute task from start to finish. Great with breakfast, in the stroller on a walk, in a lunch box, afterschool snack or even with the chili that may be already set in the slow cooker for dinner.
2 ¼ cups of all-purpose flour
4 tsp. baking powder
1 tsp. salt
¾ cup cold butter (must be firm) cubed
1 ¼ cup of cool water
2 cups grated cheddar cheese
Line a large baking sheet with parchment paper and set aside. Set oven for 425F
Combine flour salt and baking powder into a large bowl, cut in butter with a pastry blender, if you don’t have one, press the butter into the flour with the back of a fork. Make sure mixture is even and crumbly.
Add water and cheese until combined and sticky, adding tiny amounts of water, only if needed. Spoon onto a prepared baking sheet and bake for 15 minutes. Bottoms will be slightly crispy and golden. Yields 16