Alicia Ross
Universal Uclick

This is likely the most difficult column I have ever composed. For the last 24 years, I have written to my friends and colleagues through this newspaper feature. Over the years, I wrote about cooking with two toddlers wrapped around my legs; I wrote about cooking for two daughters who decided abruptly that they would no longer eat meat; and I wrote about learning to cook for two when my daughters went off to college.

Then I wrote about learning to cook for one when I got divorced. A whole new way of looking at food and cooking came to me when I wrote the column while dating in my mid-40s.

Then, when I thought I was done with relationships, I met the most wonderful man and remarried. That’s when I started the fun process of teaching him how to cook. All my years of experience were needed to show this man with a simple palate how to love food and cooking as much as I do.

Even though I believe I’m in the best season of my life, it is time to retire the newspaper column. This is my final Kitchen Scoop. It has been a wonderful journey, and I cannot begin to thank you all as you have traveled with me.

Today’s recipe is for Mona’s Incredible Cheese Biscuits, an old favorite I use when I need a celebratory treat. The biscuits can be prepared ahead and frozen for up to a month. (Just thaw at room temperature and reheat wrapped in foil for 10 minutes or until warmed through, if desired.) They’re also completely delicious eaten at room temperature.

Twenty minutes is all it takes. Enjoy!

Mona’s Incredible

Cheese Biscuits

2 cups (about 8 oz.) shredded sharp cheddar cheese

1 cup butter, melted

1 cup sour cream (see notes)

2 cups self-rising flour (or 2 cups all-purpose flour, 3 tsp. baking powder and 1 tsp. salt; see notes)

Preheat oven to 425 degrees. Mix cheese, butter, sour cream and flour together; spoon mixture into mini muffin pans a tablespoon at a time. Bake for 10 minutes, or until biscuits are golden brown. Remove from oven, cool for 5 minutes on wire racks and serve.

Makes about 3 dozen biscuits.

Notes: Mona first found a similar recipe to inspire her in a local Junior League cookbook years ago. But the cookbook has long since vanished, so we’ll credit her with all the recipe’s home-cooked goodness.

If you choose to use self-rising flour, be sure it has not expired. The date is printed on the bag. This also applies to your baking powder; check the can or box before using. Old self-rising flour or baking powder will make your biscuits doughy little slabs.

The recipe is best with regular sour cream, but if you choose to use reduced-fat sour cream, the texture will be softer.

Each biscuit has about 105 calories (71 percent from fat), 8 grams fat (5 grams saturated), 23 milligrams cholesterol, 2 grams protein, 6 grams carbohydrates, trace dietary fiber, 168 milligrams sodium.