Recipes, memories and random thoughts from my kitchen
Monday, March 19, 2007
Cheddar Drop Biscuits
Melissa asked for this recipe, along with the one for Dutch Split Pea Soup. I already had the biscuit recipe in a word processing file, so could easily post it here. Enjoy!
CHEDDAR DROP BISCUITS
3/4 cup shredded cheddar cheese 1 1/2 cups flour 1 Tblsp. baking powder 2 tsp. sugar 1/2 tsp. salt 1/3 cup vegetable shortening (may use oil) 3/4 cup cold milk
Preheat the oven to 425º. Sift the dry ingredients -- flour, baking powder, sugar and salt -- into a mixing bowl. Cut in the shortening until the mixture resembles coarse meal. Stir in the cheese, then the milk. [I prefer to use canola oil instead of shortening. If using oil, do this: Stir the cheese into the sifted dry ingredients in the bowl. Then combine the oil with the milk and stir the combined liquids into the flour/cheese mixture in the bowl.]
Drop the biscuit dough by heaping tablespoons onto an ungreased (or parchment-lined) baking sheet, about 2 inches apart. Bake at 425º for 12 minutes, until pale golden brown. Serve warm. Yield: 15 biscuits.
These yummy biscuits are a great, easy way to fill out a meal that seems a little skimpy, be it soup, stew, chili, a main-dish salad -- or even breakfast.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.