"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cheese Biscuits Recipe

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This recipe for Cheese Biscuits, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Arminda Long Hunt
Added: Monday, June 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. all-purpose flour
1 T. double-acting baking powder
1/3 c. sharp Cheddar cheese
1 t. salt
1/4 c. shortening
3/4 c. milk

Directions:
Directions:
About 35 minutes before serving: Preheat oven to 450. In large bowl, with fork, mix flour, baking powder and salt. With pastry blender or 2 knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs; add cheese and milk. With fork, quickly mix just until mixture forms soft dough that leaves side of bowl. Turn dough onto lightly floured surface; knead 6 to 8 strokes to mix thoroughly. With floured rolling pin, lightly roll out dough, lifting rolling pin as you near edges to keep dough evenly thick. Roll dough 1/2 inch thick for high, fluffy biscuits, 1/4 inch for thin, crusty ones. With floured 2-inch biscuit cutter, cut biscuits, using straight, downward motion without twisting. With pancake turner, place biscuits on un-greased cookie sheet, 1 inch apart for crusty biscuits, nearly touching for soft-sided ones. Press dough trimmings together (don't knead); roll and cut as above until all dough is used. Bake 12-15 minutes until golden brown. Makes about 18 biscuits.

 

 

 

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