Elizebeth's Cheeze Biscuits

Elizebeth's Cheeze Biscuits by Tony van Roon

"I found this very old recipe somewhere on the internet a while back. Other than the title 'Elizebeth's Cheese Biscuits' I could not find out who the author is. In any case, credits go to Elizebeth!"
Makes about 20


        2  cups unbleached all-purpose flour
      1/3  cup nonfat dry milk powder
        3  Tbs grated white cheddar cheese (preferably raw milk)
    2 1/2  Tbs wheat germ
        2  Tbs grated mozzarella cheese
        2  Tbs grated Emmenthal cheese
        1  Tbs baking powder
        1  tsp salt
      1/2  cup (1 cup) well-chilled butter, cut into 8 pieces
        1  cup cold water

Preheat oven to 350°F. Lightly butter 2 baking sheets. Combine all ingredients except butter and water in large bowl of heavy-duty electric mixer. Using paddle attachment, cut in butter until mixture resembles coarse meal. Slowly pour in water, beating until dough just comes together. Turn out onto lightly floured surface and pat to 3/4-inch thickness. Cut into 2 1/2-inch squares using floured knife. Arrange on prepared sheets, spacing 1 inch apart. Bake until light brown, about 15 minutes. Serve immediately. (Dough can also be made by hand.)