| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Unbleached flour |
| 2 |
tb |
Toasted wheat germ |
| 4 |
|
Level teaspoons baking powder |
| 1/2 |
ts |
Salt |
| 6 |
tb |
Cubed cold butter |
| 1/4 |
c |
Grated sharp Cheddar cheese; (1-ounce) |
| 3/4 |
c |
Buttermilk |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIB11, SALUTING SOUTHERN CHEFS
Preheat the oven to 425 degrees F. Butter a baking sheet. In the bowl of a
mixer or food processor, combine the flour, wheat germ, baking powder, and
salt and process briefly to combine. Add the butter and cheese and process
until the mixture resembles coarse meal. Pour in the buttermilk, then
process until the dough comes together, about 15 seconds. Turn the dough
out onto a floured board and allow it to rest for 5 minutes. Knead 3 times
only, then pat into a circle 3/4-inch thick. Cut into petite biscuits,
using a 1-inch biscuit cutter. Place the dough circles on the baking sheet
and bake for 10 minutes in the upper third of the oven, until puffed and
golden. Yield: about 3 dozen
Recipe from Savanah Seasons, by Elizabeth Terry, published by Double Day
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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