These are the best Cheese biscuits in the world, and in my opinion the only way they should ever be made.
2 cups self-rising flour
1/3 cup shortening
3/4 to 1 cup buttermilk
Cheddar cheese cut in chunks about the size of a peach seed or a little bigger. (Hoop cheese is great also a great replacement).
PREHEAT oven to 425 degrees.
COMBINE flour and shortening with pastry blender or by other means. Add buttermilk, starting with 3/4 cup; mix with spoon or hands until dough forms in a ball. Knead a few times until smooth, adding more buttermilk or more flour if needed. Don’t overwork dough.
TAKE a piece of dough about the size of a small peach. Flatten a little bit in your hand and place a chunk of cheese in the middle. Bring dough up over cheese to cover. Roll dough into a smooth ball. (Again, don’t overwork.) Flatten a little bit on one end and place on cookie sheet prepared with baking spray. Repeat with remaining dough.
PLACE pan in oven on one of the higher racks. Bake at 425 degrees for 15 minutes or until browned. I usually turn on the broiler for about 30 seconds at the end of baking time for biscuits to brown, but watch carefully if you do this.
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