Brown Rice Flour Cheddar Cheese Biscuits

large baking tray, 2 x mixing bowls and greaseproof or parchment paper

100G Doves Farm Organic Brown Rice Flour
1 tsp Doves Farm Baking Powder
⅛ tsp salt
⅛ tsp pepper
75g salted butter
75g vintage cheddar
3 tbsp milk
butter, for baking tray
paprika, for sprinkling

190°C, Fan 170°C, 375°F, Gas 5

1. Measure the flour into a bowl, add the baking powder, salt, pepper and stir to combine.
2. Chop the butter into small cubes and put them into a large mixing bowl.
3. Sieve the flour over the top.
4. Coarsely grate the cheddar into the bowl.
5. Using a fork or pastry blender work everything together until it resembles breadcrumbs.
6. Add the milk and stir to make a slightly sticky dough.
7. Transfer the dough to a piece of greaseproof or parchment paper, shape, roll and wrap it into 23cm/9” cylinder.
8. Put the dough cylinder into the icebox or freezer until firm or until required.

Cheddar Cheese Biscuits

1. Pre-heat the oven 20 minutes before you are going to bake.
2. Take the frozen dough out of the freezer 20 minutes before you are going to bake.
3. Rub some butter around the inside of a large baking tray or insert a baking liner.
4. When the dough has softened a little, unwrap it.
5. Cut the dough into 3mm ⅛” thick slices.
6. Transfer the slices to the prepared baking tray, making sure they keep their round shape.
7. Sprinkle a tiny pinch of paprika to the top of each biscuit.
8. Bake for 20-25 minutes. 
9. Cool the biscuits on the baking tray for 3 minutes before lifting them onto a wire rack to finish cooling.
10. Store cold biscuits in an airtight tin.