Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Cheddar Biscuits




Source of Recipe


allyou






Recipe Introduction


Make bigger biscuits. If you prefer larger biscuits, pat out the dough 3/4" thick and cut with a 3-inch cutter. You'll get about 8 biscuits.





List of Ingredients



• 1 1/2 cups all-purpose flour
  
• 4 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/2 tsp salt
  
• 1 1/2 cups coarsely shredded Cheddar (about 6 oz)
  
• 4 T cold unsalted butter, cut into small pieces
  
• 3/4 cup buttermilk
  






Instructions



1. Preheat oven to 450 degrees. Whisk together flour, baking powder, baking soda and salt in a mixing bowl. With a pastry blender or 2 knives, cut in cheese and butter until pieces resemble small peas.
   
2. Make a well inc enter of flour mixture and add buttermilk. With a fork, toss gently untilmixture is just moistened; dough will be very sticky. Do not over mix.
   
3. Turn dough out onto a well-floured work surface and spread very lightly once or twice with floured hands, sprinkling dough lightly with enough flour to keep it from sticking. Using floured hands, gently but firmly pat out doguh 1/2-inch thick.
   
4. Dip a 2-inch biscuit cutter into flour and cut out biscuits, dipping cutter into flour as necssary. Gather scraps and repat. Transfer biscuits to an ungreased baking sheet and bake until golden brown, 12 to 15 minutes. Serve warm.
   






Final Comments


Yields: 16 small biscuits