| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads, Biscuits an, Breads, Tea loaf | 20 | Servings | |
INGREDIENTS
| 3 | c | All-purpose flour |
| 1 | ts | Salt |
| 1 | tb | Sugar |
| 5 | ts | Baking powder |
| 1/4 | c | Butter or margarine |
| 2 | Eggs | |
| Cottage cheese ( 1 1/2 to 2 1/4 c ), see note |
INSTRUCTIONS
Sift together the flour, salt, sugar, and baking powder. Cut in butter or margarine until like coarse crumbs. Make a well in centre of the dry ingredients and place in it the eggs and 1 1/2 cups of cottage cheese. Work the whole together, just enough to bind, using more cottage cheese if necessary. Turn onto a lightly floured board and knead very gently a few times. Pat to a 1 inch thickness. Cut into biscuit shapes and place on a greased baking sheet, or divide dough in half and pat each half into a greased 8 inch round cake pan. Bake at 450 F for 12 to 16 minutes or until browned. Makes 18 to 20 biscuits 2 inches in diameter. Note: You can use any kind of creamed cottage cheese but the amount will depend on the moisture content of the cheese. It will vary from about 1 1/2 cups to 2 1/4 cups or even slightly more to make a dough that will hold together. Formatted for MasterCook by Mardi Desjardins. Posted to MC-Recipe Digest V1 #653 by Mardi Desjardins <amdesjar@mb.sympatico.ca> on Jul 1, 1997
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”