Peppery White Cheddar Biscuits |
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Prep Time: 25 Minutes Cook Time: 13 Minutes |
Ready In: 38 Minutes Servings: 18 |
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From BHG Make Ahead Cooking . Ingredients:
4 cups all-purpose flour |
2 tablespoons baking powder |
1/2 cup shortening |
1/4 cup butter |
1 1/2 cups shredded sharp white cheddar cheese (6 ounces) |
2 -3 teaspoons fresh coarse ground black pepper |
1 1/2 cups milk |
1 egg, beaten |
Directions:
1. Lightly grease a large baking sheet; set aside. Combine flour, baking powder, and 1/2 teaspoon salt. Cut in shortening and butter until mixture resembles coarse crumbs. Add cheese and pepper; mix well. Make a well in center of the dry mixture. Add milk all at once; stir until just moistened.
2. Turn dough out onto a lightly floured surface. Quickly knead dough 10 to 12 strokes until almost smooth. Divide dough in half. Roll or pat each half into a 6-inch square, about 1 inch thick. Using a sharp knife, cut dough into 2-inch squares. Combine egg and 1 teaspoon water; brush tops of biscuits. Place on prepared baking sheet.
3. Bake in a 400 degree F oven 13 to 15 minutes or until golden on top. Transfer to a wire rack. Serve warm. Makes 18 biscuits.
4. For Make Ahead: Prepare and bake biscuits as directed; cool completely. Place biscuits in a freezer container or bag and freeze up to 3 months. To serve, wrap frozen biscuits in foil and bake in a 300 degree F oven about 20 to 25 minutes or until warm.
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