| 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 cmainard@artic.edu (Cheryl Mainard) on Mar 27, 1997
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