CHEDDAR & SPRING ONION BISCUITS

SERVES: 6
COOKING TIME: 30 MIN

INGREDIENTS

  • 300g all-purpose flour
  • 2½ teaspoons baking powder
  • 1 tablespoon butter, unsalted and cold
  • 190ml buttermilk
  • 65g cheddar cheese, grated
  • 1 egg, whipped
  • 110g lard
  • ½ teaspoon salt
  • 1 spring onion, diced

INSTRUCTIONS

  1. Stabilise your Kamado Joe at 220°C and set up for an indirect cook.
  2. Sift the dry ingredients together.
  3. Using a box grater, cut the cold butter and lard into your dry mix, then use a pastry cutter or 2 knives to cut the fat into the dry mix.
  4. Add the cheddar and diced spring onion to the mix, then slowly incorporate the wet mix into the dry mix. Mix all until a dough is formed.
  5. Turn the mixture out on a lightly floured cutting board. Round the dough and knead lightly and fold the dough in half several times, then shape 1cm thick.
  6. With a straight push down, use a biscuit cutter and cut out as many biscuits as you can, combining the scraps to get a few more.
  7. Lightly grease a cast iron pan and place the biscuits in the pan with the edges slightly touching for a higher rise. Place the pan in the centre of the grill and close the dome. Cook for 12 minutes until you have an even rise and fluffy layers.
  8. Remove from the grill and enjoy!