Cheddar biscuits supremeNovember 17th, 2008 | Written by jfolkmann | Topic: Sides
This weekend our friends had us over for dinner and they’re both big fans of biscuits. She made this recipe adapted from the Better Homes and Gardens new cookbook and now, I’m also a big fan. If you don’t work the dough too much they stay really nice and fluffy. Serve them with just about any soup or stew. I’m going to have to try them without the garlic and cheese and fill the middle with jam.
- Preparation time
- Cooking time
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- ¾ teaspoon cream of tartar
- ¾ cup butter
- 1 ¼ cups milk
- 1 clove of garlic (diced)
- ½ cup shredded cheddar cheese
1. Preheat oven to 450F. In a large bowl combine the flour, baking powder, sugar, salt and cream of tartar. Using a pastry blender (or a fork) cut in the butter until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork stir just until the mixture is moistened. Fold in the garlic and cheese. Don’t work it too much or you’ll take the air out making the biscuits less fluffy.
2.Using a large spoon, drop dough into 12 mounds on to a greased baking sheet.
3. Bake for 10-14 minutes or until golden. Remove biscuits from baking sheet and serve warm.