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BISCUITS - Cheddar Biscuits
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Yield: 8 to 12 biscuits.
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| ANGELA'S BISTRO 51 CHEDDAR BISCUITS If you prefer, you can skip rolling out the dough and make these as drop biscuits, the option chosen by our food stylist. | |
| 2 c. | sifted all-purpose flour |
| 2 tsp. | baking powder |
| 1/2 tsp. | salt |
| 1 tsp. | garlic powder |
| 3 T. | Crisco |
| 1/2 tsp. | baking soda |
| 1 c. | buttermilk |
| 3/4 c. | grated cheddar cheese |
| 2 T. | chopped fresh parsley |
Combine sifted flour, baking powder, salt, and garlic powder, and sift into a mixing bowl. Cut Crisco into mixture until dough is size of peas.
Dissolve soda in buttermilk; stir into dry ingredients until moistened. Beat with a wooden spoon for about 1 minute. Quickly stir in cheese and parsley.
Turn dough out onto a well-floured board. (Dough will be sticky.) Using a well-floured rolling pin, roll to 1/2-inch thickness. Cut into rounds, and place in a lightly greased pie plate, with sides touching. Bake at 450ยบ for 10 to 12 minutes.
Yield: 8 to 12 biscuits.
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