OLD TIME CHEDDAR BISCUITS
My favourite biscuit recipe! Crunchy outside, soft, buttery inside, with the addition of CHEESE! An adaptation I made from one of Edna Lewis' recipes. Note: Feel free to use lard or shortening as opposed to butter - I always prefer lard over shortening though.
Provided by Megohm
Categories Breads
Time 20m
Yield 8-10 biscuits, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees F.
- Put 1 Tbsp butter in a large cast iron skillet, or heavy baking dish, and place in oven.
- In a large bowl, combine flour, baking powder, 3/4 cup of the cheese, and salt, mix till combined.
- Cut butter in using a pastry cutter or two knives (I use my kitchen-aid, more often than not, with a paddle beater), until it is the consistency of small peas.
- Stir in buttermilk, if too dry or crumbly, add at few splashes more until the dough is workable, but not sticky.
- Take skillet out of the oven.
- On a floured surface, turn dough out, knead no more than 8-10 times, and pat down to about 3/4" thickness. Cut out biscuits with a biscuit cutter or a kitchen glass. Don't bother re-rolling the dough, just leave the odds and ends in the pan as they are as a little treat for yourself. Just to ensure the biscuits aren't tough!
- Prick with the tines of a fork, and brush with beaten egg over the tops.
- Sprinkle with the remaining 1/4 cup of cheese, place in hot skillet.
- Bake 10-12 minutes till golden brown and cheese is bubbly and slightly browned.
Nutrition Facts : Calories 223.7, Fat 8.4, SaturatedFat 4.9, Cholesterol 46.3, Sodium 463.5, Carbohydrate 31.1, Fiber 1.1, Sugar 1.1, Protein 5.6
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