Cheddar
Cheese Biscuits
One of the national resturant chains serves a great cheddar biscuit. We tried to duplicate it. We think this is every bit as good.
It’s hard to get enough cheese in a bread to make it really cheesy without a little help. We accented the cheese with a touch of white pepper, garlic, and mustard. The combination didn’t overwhelm the cheese and yet was piquant enough to not be bland.
Ingredients
2 cups pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoons salt
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/2 teaspoon ground dry mustard
4 tablespoons cold butter
1 1/2 cups grated sharp cheddar cheese lightly pressed into the measure
1/2 red bell pepper, diced and sautéed or steamed in the microwave until it is almost tender
1 3/4 cups buttermilk or enough to make a soft batter
Directions
Preheat the oven to 425 degrees. Grease a baking sheet.
- Measure the flour by scooping some into a bowl and then spooning the flour into the measuring cup. (If you measure packed flour, you will have too much.)
- Add the baking powder, baking soda, sugar, salt, pepper, garlic, and mustard and stir these ingredients into the flour. Slice the cold butter into the flour mixture. Use a pastry knife or two kitchen knives to cut the butter into the flour mixture. Work the butter into the flour mixture until you have a coarse, grainy mixture. Add the cheese and bell pepper.
- Make a well in the middle of the flour and pour the buttermilk into the flour mixture. Stir until just moistened. The dough should be of a consistency like drop cookie dough or just a bit stiffer. If it is not moist enough, add another tablespoon of buttermilk.
- Spoon the dough into twelve rounded mounds on the baking sheet leaving room for expansion.
- Bake for 12 to 14 minutes or until the biscuits just begin to brown. Remove the biscuits from the baking sheet and place them on a wire rack to cool.
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