Be sure to use an extra sharp cheddar cheese and firm apples, for best flavour. These are best warm from the oven, but can be re-heated in a 350° oven if making ahead.
1 3/4cupsall-purpose flour
1cupextra-old Cheddar cheeseshredded
1cupapplepeeled, cored, grated
2Tbspgreen onionchopped, or parsley (optional)
Preheat oven to 425° F.
In large bowl, whisk together the flour, baking powder, sugar and salt. Using pastry blender or 2 knives, cut in butter until the mixture resembles coarse crumbs with a few larger pieces. Stir in Cheddar, apple and green onions. Using a fork, stir in milk to form a ragged dough.
Drop by 1/4 cup mounds, 1 1/2 inches apart, onto parchment paper–lined rimless baking sheet. Bake in 425° oven until lightly browned, 13 to 15 minutes.