The perfect weekend baking project.
Especially this weekend, when it was dreary and cold outside on Saturday morning. It’s the type of weather that makes me in the mood to be in the kitchen baking.
But nothing too complicated.
So today it was homemade cheddar biscuits.
These are good on all their own.
But, this weekend I made these for my boyfriend Chad, for his biscuits & gravy. Click here to check out his post!
So go ahead now. Buy a good block mild cheddar and whip these up.
Makes about 6 biscuits. Based off recipe from The Food Network.
- 1 ¾ cups all-purpose flour
- 1 tablespoon plus 2 teaspoons baking powder
- 2 ½ teaspoons sugar
- ¼ teaspoon salt
- 3 tablespoons Crisco
- 4 tablespoons cold unsalted butter, cut into ½-inch pieces
- 6 ounces grated mild yellow cheddar (about 1 - 1 ½ cups)
- ¾ cup whole milk
- Position a rack in the upper third of the oven and preheat to 425 degrees.
- Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and it starts to form a sticky dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
- Drop the dough onto the baking sheet or cast iron. I use a cookie scoop to make them all the same size. Space the biscuits 2 inches apart, and bake until golden, 15 - 20 minutes.
- Serve warm
Just something about making things from scratch.