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Line a baking sheet with parchment paper and preheat an oven to 425°.
In a medium bowl, stir together the flour, baking powder and salt. Cut the butter using a pastry cutter or a knife and fork until the butter is reduced to small crumbs. Add the cheese and parsley, and stir to combine. Mix in the milk or yogurt and stir until a soft dough forms.
Lightly flour a large cutting board, turn the dough out and divide in half. Lightly knead each half a few times and then flour your hands and pat each portion of the dough into a small round that is roughly ¾-inch thick. Cut each round into 6 to 8 wedges and transfer to the prepared baking sheet, leaving about an inch between each wedge.
Bake in the oven until the tops turn a light golden brown — about 10 to 12 minutes. Serve warm or at room temperature. They can be reheated in foil in the oven at a low heat before serving if desired.
“Infusing milk with ginger tea, cinnamon and star anise gave the custard a beautiful subtle flavor and let the pumpkin really shine,” notes our Featured Foodie, Rhonda with thekitchenwitchblog.com. What a glorious treat! see recipe
Sounds like the perfect Saturday morning breakfast doesn’t it? The chorizo sounds great, but feel free to substitute. It’s so versatile! Thank you to our Featured Foodie Lauren with healthy-delicious.com! see recipe