Cheddar Biscuits
I try to serve bread with every dinner. This recipe for cheddar biscuits is a great variation to plain old bread and butter.
Makes 8 biscuits
2 cups Self Rising Flour
¼ cup Vegetable Shortening
¾ cup Cheddar Cheese, shredded
¼ cup Green Onions, finely chopped
½ - ¾ cup Buttermilk
Start by combining self rising flour and vegetable shortening in a medium sized mixing bowl. Work the shortening into the flour with your hands. Gather a handful of both shortening and flour between the palms of your hands, and lightly sift the mixture back into the bowl. Repeat this step until the shortening is well incorporated. This can also be done by sifting the flour with one hand, as shown.
Next add the shredded cheddar cheese and chopped onions the flour mixture. Toss with a wooden spoon to blend. Begin pouring buttermilk into the flour mixture, a ½ cup at a time. Blend gently with a wooden spoon. If dough looks dry, add the remaining buttermilk. Be careful not to over mix the dough, or the biscuits will be tough. Stir only long enough for the flour to absorb the liquids.
Spoon biscuit dough onto a lightly greased sheet pan. Do so by filling a large spoon with about a ¼ cup of dough, the scraping the dough onto the sheet with a smaller spoon. Space each biscuit about ½ inch apart.
Bake at 425 degrees for 10-15 minutes, watching carefully. The tops will be golden brown when the biscuits are done. Best served straight out of the oven.
~SD