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Swiss Caraway Biscuits

From

December/January 2006

While cheese biscuits often sound better than they taste, our Swiss Caraway Biscuits recipe bakes up cheesy, airy biscuits with a perfectly light crumb. We used a simple cream biscuit recipe, which is prepared from flour and heavy cream leavened with baking powder. Overworking the dough would make the biscuits tough, so we kneaded only long enough to incorporate the dry ingredients and cream. To flavor the biscuits, we used a dry, strong-flavored cheese, and added most just before adding the cream. Toasted caraway seeds were a subtle, delicious addition to our Swiss Caraway Biscuits.

Makes 8 biscuits

Bake the biscuits immediately after cutting them. Allowing them to stand for any length of time can decrease the leavening power of the baking powder and prevent the biscuits from rising properly in the oven.

Ingredients

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