Cheddar Biscuts From Scratch - Delious! Recipe

Directions:

1. Starting from the top of the baking mix list add each ingredient mixing as described in List. The Lard/Butter should be mixed in Dry not melted. Use a pastry cutter or a potato smasher to work it into the flour. You want chunks of butter/lard through out the flour.
2. Once you get to the Wet ingredients start working with ur hands. Add all the sour cream and work in lightly. Start slowly adding the COLD milk without working the dough too much. You dont want dough that is too wet. If it starts to look too wet dont add any more milk! Cook imedently!
3. Forum 1 1/2' inch balls and place on greased or non stick baking dish. I press them down to flatten the bottom then prick top with a fork. Using 1/2 the Topping mixture coat with a brush the top of each biscut before cooking. Cook 425 for 15-20 min till tops are golden See Photo. When they golden up a little coat again with remaining topping and continue cooking for another 2-5 minutes.
4. Tip: Using a Thicker pan or Darker colored pan will cause the bottoms to burn.
5. Dont use a Flat pan to bake because Butter will drip off.
6. Keeping the butter and milk Extra cold makes them so much better.
7. Using too much milk will cause the dough to be a wet mess.
8. Fresh Baking Powder will make them rise correctly. To test the Baking powder drop a small amount in water it should have a slight bubbling reaction.
9. Air Bake Pans or Glass baking dishes work best for keeping the bottoms un burnt.
10. A pizza stone or a brick in the bottom of the oven can help moderate the temperature of the oven, keeping it more consistent