I have a stack of old and antiquarian cookbooks laying about the house. This morning I found Lena Richard's New Orleans Cookbook, published in 1939 and containing about 230 recipes from her career as a caterer and cook at the Garden District home of Nugent B. Varians--a well-known rascal.
I'm baking today because the plan to prepare my asparagus garden for winter was delayed by a heavy rain; the rain is forgiven because we need it so. Consequently, and while the asparagus waits, I found this pretty good biscuit recipe to go with a box of discount tomato soup we got at W. T. Focker's in Eureka Springs.
Creole Cheese Biscuits
-1 cup of flour
-1 teaspoon of baking powder
-1/2 cup grated cheddar cheese
-1/2 teaspoon salt
-1 tablespoon lard or butter
-1/4 cup milk or water
Mix the flour, salt and baking powder in a bowl. Add the butter or lard into the flour mix and rub it with your fingers until it forms pea-sized bits. Add the cheese and rub it into the mix as well. Gradually add the milk or water and mold it with your fingers until it forms a ball. Put the ball on a floured board or counter and roll the ball out until it is about 1/3 inch thick. Use a water glass or cookie cutter to cut out the biscuits. Put the biscuits on a greased sheet and bake for 12 minutes at 450 degrees.
I used whole wheat flour, butter instead of lard, and water. The result was 8 somewhat cracker like biscuits that were tasty and a good compliment to the soup. I suspect, however, that white flour, milk, and using the lard would have resulted in a more typical, flakier biscuit. I don't know exactly what it is that makes these "Creole" cheese biscuits instead of plain old Berryville or Holiday Island cheese biscuits, but I think you'll agree they are worth your time.
Mrs. Richard's book, by the way, is still in print and available in paperback on Amazon.