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COMPANY BISCUITS

Source of Recipe

Tarheels State Fair 1002 Recipes


Recipe Introduction

2nd Place, Dorothy E. Michalski, Wake Forest, NC NOTE: Dough may be placed in a greased bowl, wrapped with plastic and stored in refrigerator for up to 3 days. I often do not bake all the first day.

List of Ingredients

1 package dry yeast
2 tablespoons warm water (105 to 115 degrees F)
2 ½ cups all-purpose Red Band Flour
2 tablespoons sugar
1-½ teaspoons baking powder
1/8 teaspoon salt
½ teaspoon baking soda
½ teaspoon dried dill weed
½ cup shredded New York Sharp Cheese
¼ cup shredded Monterey Jack Cheese
¼ cup vegetable shortening
¼ cup softened butter
1 cup buttermilk



Recipe



Dissolve yeast in warm water. Put all other ingredients except buttermilk in large bowl. Cut cheeses, shortening and butter into other ingredients with a pastry blender or two table knives until mixture resembles pebbles. Make a well in center of bowl; add buttermilk and yeast mixture. Stir until all flour is incorporated. Mixture will still be sticky. Turn out onto a well-floured surface and knead approximately 50 times, adding more flour as needed to keep from sticking to surface. Pat or roll out on floured surface to ½ inch thick. Cut with a biscuit cutter. Place on a cookie sheet that has been sprayed with baking spray. Cover and sit in draft free location for 1 to 1 ½ hours. Bake in 400-degree oven for 10 minutes. Yield: Approximately 1 ½ dozen to 2 ½ inch biscuits. Will not be especially pretty to look at, but the taste is great.