| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | 1 | Servings | ||
INGREDIENTS
| 3 1/2 | c | All purpose flour |
| 2 | tb | Baking powder |
| 1 | tb | Sugar |
| 2 | ts | Cayenne |
| 1/2 | ts | Salt |
| 1 | c | Grated sharp cheddar |
| 3/4 | c | Grated Romano |
| 2/3 | c | Chilled vegetable shortening cut into small pieces |
| 1 1/4 | c | Chilled buttermilk |
INSTRUCTIONS
I just happen to have a couple recipes from the Feb. Bon Appetit that I was about to post. Perhaps you can adapt the first one. Preheat oven to 450 degrees F. Butter large baking sheet. Sift first 5 ingredients twice into medium bowl. Mix in cheeses. Add shortening; rub in with fingertips until mixture resembles course meal. Add buttermilk, stirring until dough begins to form clumps. Turn dough out onto lightly floured surface; knead gently until smooth, about 8 turns. Roll dough out to 3/4 inch thickness. Using 3-inch biscuit cutter, cut out biscuits. Gather dough scraps; reroll and cut out additional biscuits. Transfer to prepared baking sheet. Bake until puffed and golden brown, about 15 minutes. Serve warm. Makes about 9 biscuits. Posted to CHILE-HEADS DIGEST V3 #276 by [email protected] (Cheryl Mainard) on Mar 27, 1997
A Message from our Provider:
“Christ gives Life!”