Name: Emeril's Cheesy Biscuits
Ingredients: 4 c Plus 2 tablespoons bleached all-purpose flour; 1 1/2 tb Baking powder; 1/8 ts Freshly ground black pepper; 1 ts Salt; 1 c Grated white cheddar cheese; 1 c Plus 1 teaspoon vegetable shortening; 1 1/2 c Half and half

It was Mr. Spurgeon, I believe, who used to say to young men – “If you can do anything else do it. If you can stay out of the ministry, stay out of the ministry.” I would certainly say that without any hesitation whatsoever. I would say that the only man who is called to preach is the man who cannot do anything else, in the sense that he is not satisfied with anything else. This call to preach is so put upon him, and such pressure comes to bear upon him that he says, “I can do nothing else, I must preach.”

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables		Good, Morning, America	1	Servings

INGREDIENTS

4	c	Plus 2 tablespoons bleached all-purpose flour
1 1/2	tb	Baking powder
1/8	ts	Freshly ground black pepper
1	ts	Salt
1	c	Grated white cheddar cheese
1	c	Plus 1 teaspoon vegetable shortening
1 1/2	c	Half and half

INSTRUCTIONS

Preheat the oven to 375 degrees F. Lightly grease a baking sheet. Combine 4
cups of the flour, baking powder, pepper, salt and cheese. Mix well. Add
the shortening and work it into the dry ingredients, using your hands,
until the mixture resembles coarse crumbs. Fold in half and half. The dough
will be sticky. Dust your work surface with 1 tablespoon of the flour. Turn
the dough onto the floured surface. Gently fold each side towards the
center. Pick up the dough and dust the work surface with the remaining
tablespoon flour. Return the dough to the floured surface and fold each
side towards the center again. Turn the dough over and lightly press it out
to 1-inch thickness. Cut the biscuits using a 2 1/4-inch round cookie
cutter. Place them on the baking sheet and bake until golden, 30 minutes.
Serve immediately.
Yields: 16 biscuits
MC formatted & Busted by Barb at Possum Kingdom on 3/17/98
NOTES : Air date 3/6/98
Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 19,
1998

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