Ingredients

2 cups (500 ml) all-purpose flour
1 TBSP (15 ml) baking powder
1/2 tsp (2 ml) salt
1/4 cup (50 ml) cold butter, cut into small pieces (no substitutes, please)
1 cup (250 ml) grated medium or old cheddar cheese
1 to 2 Tbsps (15 – 25 ml) finely chopped fresh parsley (or chives, or other herb of choice, to taste)
1 TBSP (15 ml) Dijon mustard
1 cup (250 ml) cold milk

Method

1. Arrange rack just above the centre of the oven; preheat the oven to 450 F (230 C).
2. Line a baking sheet with parchment paper or coat with cooking spray.
3. Stir flour with baking powder and slat. Using a pastry blender or 2 knives, cut cold butter into flour mixture until only tiny bits of butter are visible.
4. Stir in cheese and parsley (or herb of choice). Whisk Dijon into the milk; stir milk mixture into flour mixture until a dough forms.
5. Dollop dough onto prepared baking sheet in 12 equal mounds, about 2 inchs (5 cm) apart.
6. Bake for 10 to 12 minutes or until golden. Serve hot, with butter.

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