I lean towards recipes that don’t require any special trips to the grocery store, but rather call for ingredients we regularly have on hand. When such a recipe is adaptable to the seasons, allowing me to choose the final ingredient based on what’s growing outside, it’s sure to earn a spot in the recipe box.
3 cups flour (I use 2 cups all-purpose, 1 cup wheat)
1 Tablespoon baking powder
2 teaspoons salt
1/4 teaspoon cayenne (optional)
2 cups cheddar cheese + a bit for sprinkling
1 1/2-2 cups milk
Flavor boost – onion, scallions, jalapenos, chives, garlic scapes, whatever you like – diced
Preheat oven to 425.
Combine flour, baking powder, salt, cayenne, and cheese.
Add whatever flavor boost you’ve chosen. How much? Enough so that you’ll get a bit in every bite. Let’s say a palm full.
Add 1 1/2 cups of milk.
Is all the flour moistened? If not, add a bit more milk. You’re aiming for just-moistened, not soup.
Take half the dough out of the bowl and knead it a couple of times on a floured surface. (If you are someone who hears ‘knead’ and thinks – aggghh, making bread?! I can’t make bread! – breathe. By knead I mean mush. Mush it a couple of times.)
Pat it into a fairly thick circle, approximately 6″ around.
Cut into 8 triangles. (Cut in half, cut the halves in half, cut those in half.)
Repeat with the second half of the dough.
Lay your triangles on a parchment or Silpat lined baking sheet, leaving a bit of room around each one.
Sprinkle with cheddar cheese, then pour a tiny bit of milk over each triangle.
Top with extra flavor boost, if you’d like.
Bake for 20 minutes.