| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | October 199 | 1 | servings | |
INGREDIENTS
| 2 1/2 | c | Unbleached all purpose flour |
| 2 | tb | Sugar |
| 1 | tb | Baking powder |
| 1/2 | ts | Cream of tartar |
| 1/2 | ts | Salt |
| 7 | tb | Chilled unsalted butter; cut into 1/2-inch |
| ; pieces | ||
| 1 | c | Coarsely grated sharp cheddar cheese; chilled (packed) |
| 1/2 | c | Coarsely crumbled Stilton cheese; (about 2 ounces), |
| ; chilled | ||
| 1 1/4 | c | Chilled buttermilk |
| 1 | lg | Egg |
INSTRUCTIONS
Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 400F. Butter and flour 2 large baking sheets. Whisk first 5 ingredients in large bowl to blend well. Add butter and rub in with fingertips until mixture resembles coarse meal. Add both cheeses; rub in with fingertips until cheeses are reduced to small pieces. Blend buttermilk and egg in small bowl. Add to flour mixture, stirring just until dough is evenly moistened. Using 1/3 cup dough for each biscuit, drop 6 mounds onto each prepared sheet, spacing 2 to 3 inches apart. Bake biscuits 10 minutes. Reverse positions of sheets. Bake biscuits until golden brown and tester inserted into center comes out clean, about 10 minutes longer. Place biscuits in basket; serve warm. Makes 12 biscuits. Bon Appetit October 1999 Converted by MC_Buster. Per serving: 173 Calories (kcal); 4g Total Fat; (21% calories from fat); 5g Protein; 30g Carbohydrate; 187mg Cholesterol; 2585mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates Converted by MM_Buster v2.0n.
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