| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Biscuits, Ceideburg 2 |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Flour |
| 1/4 |
c |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Sugar |
| 1/4 |
lb |
Butter |
| 3/4 |
lb |
Margarine |
| 1 1/2 |
c |
Grated Cheddar cheese |
| 1 1/2 |
c |
Buttermilk |
INSTRUCTIONS
Mix together the flour, baking powder, salt and sugar in a large
stainless-steel or glass bowl. Cut butter and margarine into large
cubes and, using your hands, work into flour mixture until size of
large peas. Then add cheese and buttermilk to make a soft dough. On a
well floured surface, roll out dough to 3/4-inch thickness; cut with
a 2-inch biscuit cutter. (Will keep for up to 24 hours in the
refrigerator before baking.) Bake at 350F until golden brown. Makes
about 30 biscuits. PER BISCUIT: 165 calories, 3 g protein, 8 g
carbohydrate, 14 g fat (5 g saturated), 15 mg cholesterol, 348 mg
sodium, 0 g fiber. From the San Francisco Chronicle, 6/29/92. Posted
by Stephen Ceideberg; February 24 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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