Everything Fontina Biscuits
[adapted from my blue cheese biscuits which were barely adapted from bon appetit]
makes about 20 biscuits
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour
1/2 teaspoon granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces
1 1/4 cups milk
6 ounces freshly grated fontina cheese
everything topping: 2 tablespoons melted butter, 1/2 tablespoon dried minced onion, 1/2 tablespoon sesame seeds, 1/2 tablespoon poppy seeds, 1 teaspoon dried minced garlic, 1 teaspoon ground sea salt
Preheat oven to 425 degrees F. Mix dried onion, garlic, sea salt, poppy seeds and sesame seeds together in a bowl and set aside.
In a large bowl, combine flour, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Add in fontina. Pour in milk and stir with a spoon until just combined, not overmixing. Use your hands if needed to bring the dough together – I did.
Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then using a biscuit cutter to shape the dough into rounds. Brush with melted butter, then sprinkle each biscuit with the everything topping. Bake for 10-12 minutes, or until biscuits are golden brown.