This recipe looks like it might have come from a newspaper insert but really I have no idea. But these sure do look good!
Cheese Biscuits
2 cups all-purpose flour, plus flour for dusting the board
2 teaspoons baking powder
¼ teaspoon baking soda
Salt to taste
3 tablespoons vegetable shortening
2 cups finely grated Cheddar cheese (about 6 oz.)
2/3 cup buttermilk
3 tablespoons milk, approximately
6 tablespoons finely grated Parmesan cheese (about 1 oz.)
Preheat oven to 475 degrees.
Sift together the flour, baking powder, baking soda and salt. Put the ingredients in a food processor and add the butter, shortening and grated Cheddar. Blend briefly until well mixed. Do not overblend this dough at any point. (If a food processor is not used, put the flour, baking powder, baking soda and salt in a mixing bowl. Add the butter, shortening and cheese and blend, using a pastry blender or two knives.
Add the buttermilk while blending briefly a second time. Gather the dough into a ball. The dough may be wrapped tightly in freezer or plastic wrap and either frozen, if made a week ahead, or chilled overnight, or it may be rolled out immediately.
On a lightly floured board, roll out the dough one-quarter inch thick or slightly thicker. Using a biscuit cutter with a two-inch diameter, cut the dough into circles. Arrange the circles neatly on baking sheets. Gather together into a ball any remaining scraps of dough, roll out and cut out more circles. Arrange them on a baking sheet. There should be about three dozen biscuits. Brush the top of each biscuit lightly with a little milk.
Place the baking sheets on the center rack of the oven and bake about eight to 10 minutes, or until the tops of the biscuits are lightly browned. Sprinkle the top of each biscuit with a little Parmesan cheese. Continue baking for three minutes or longer, until the tops are golden brown and the biscuits are cooked through.
Yield: Eight to 10 servings
Cheese Biscuits
2 cups all-purpose flour, plus flour for dusting the board
2 teaspoons baking powder
¼ teaspoon baking soda
Salt to taste
3 tablespoons vegetable shortening
2 cups finely grated Cheddar cheese (about 6 oz.)
2/3 cup buttermilk
3 tablespoons milk, approximately
6 tablespoons finely grated Parmesan cheese (about 1 oz.)
Preheat oven to 475 degrees.
Sift together the flour, baking powder, baking soda and salt. Put the ingredients in a food processor and add the butter, shortening and grated Cheddar. Blend briefly until well mixed. Do not overblend this dough at any point. (If a food processor is not used, put the flour, baking powder, baking soda and salt in a mixing bowl. Add the butter, shortening and cheese and blend, using a pastry blender or two knives.
Add the buttermilk while blending briefly a second time. Gather the dough into a ball. The dough may be wrapped tightly in freezer or plastic wrap and either frozen, if made a week ahead, or chilled overnight, or it may be rolled out immediately.
On a lightly floured board, roll out the dough one-quarter inch thick or slightly thicker. Using a biscuit cutter with a two-inch diameter, cut the dough into circles. Arrange the circles neatly on baking sheets. Gather together into a ball any remaining scraps of dough, roll out and cut out more circles. Arrange them on a baking sheet. There should be about three dozen biscuits. Brush the top of each biscuit lightly with a little milk.
Place the baking sheets on the center rack of the oven and bake about eight to 10 minutes, or until the tops of the biscuits are lightly browned. Sprinkle the top of each biscuit with a little Parmesan cheese. Continue baking for three minutes or longer, until the tops are golden brown and the biscuits are cooked through.
Yield: Eight to 10 servings
