Yes, I know they look like scones. But these are American biscuits.
American biscuits are made by rubbing fat into a mixture flour and baking powder, then adding milk or buttermilk to form a dough. they are cut into rounds and baked hot and quick.
Sound like scones to me.
Yet, I have seen American scone recipes, they seem richer and more complicated than ours and always seem to be cut into triangles or wedges. Triangles were once traditional here, economical too as you don't waste any dough by cutting a round into farls, but to most Brits a scone is plain, round, and about 2-3 inches in diameter. Sometimes we add dried fruit to them and sometimes we add grated cheese.
These cheese biscuits are from the wonderful cookery blog Alexandra's Kitchen.
They were very easy to make, just like scones really. The measurements were a bit strange; 3 and a half cups of flour minus 1 teaspoon, and 9 tablespoons of butter plus 1 teaspoon. The results were very good though.
Here's the recipe as I made it Britished-up for you
Big Cheese Scones
1 lb 3 oz (540g) plain flour
2 tablespoons of baking powder
2 teaspoons of salt
4½ oz (125g) salted butter cut into chunks
2 big handfuls of grated cheddar
2 x 10 fl oz (284ml) cartons of buttermilk (I would think plain yogurt would work just as well)
1 beaten egg
Put the first three ingredients in a bowl and chill for half an hour in the fridge. While that's happening take the butter out of the fridge and bring to room temperature. I'm not sure how much difference doing this made to the finished scones but I did it anyway.
Next combine the butter and cheese with the dry ingredients.
The recipe requires you to use a stand-mixer with a paddle to do this. I don't have one so I used a hand mixer to get the lumps of butter as small as large peas. I ended up finishing the job with my fingers. I think the idea is to avoid handling the mixture too much with warm hands.
Next add the buttermilk and combine to make a dough.
Pat the dough out about an inch thick on a floured surface and cut out rounds using a 3 inch cutter. Do not twist the cutter as this prevents them scones from rising well.
Place the rounds of dough on two lined/greased baking trays.
Brush with beaten egg. Don't skip this step as it does make the finished scones look beautiful.
Bake at 200ºc/180ºc fan oven for 20 mins swapping the trays round after 10 mins.
Eat warm with soup and stews or use for sandwiches.