• 1 ½ Cups self-rising flour
• 1 tsp kosher salt
• 2 tsp baking soda
• ½ cup butter, cold, cut into cubes
• 1 cup aged cheddar cheese, grated
• ¼ cup Canola Oil
• ¼ cup buttermilk, cold
• 1 bag 500ml EC chowder
Preheat the oven to 400F
In a large mixing bowl, add the flour, salt, baking soda and mix well. Add the cold butter and with a fork or your hands mix well. Add the canola oil and buttermilk and mix together as it starts to form a sticky dough.
On a clean work surface, sprinkle some extra flour and kneedthe dough but do not overwork.
Using a pastry puncher or your hands form a 1 inch high ball by 2 inches wide. This should make you approximately 4-6 rolls. Place rolls onto a parchment lined baking sheet.
Place the rolls into the oven baking for 12-15 minutes or until golden brown. Remove from the oven and let cool.
** change below. Only heating soup. Not full instructions below
In a medium sized saucepan over high heat soup to temperature
To serve, layout the warm cheese biscuits and spoon over lots of gravy, dig in and enjoy!