It's a nice, easy recipe that can be cut in half or even a fourth.
I made four biscuits in my 8" cast iron skillet.
BJ says put the skillet in the oven as it heats up for nice, crunchy bottoms.
BJ says put the skillet in the oven as it heats up for nice, crunchy bottoms.
I have to chuckle because they went into the skillet square...
All I keep thinking is a big ole slice of ham would be amazing on these!
And they do freeze well as mentioned below.
And they do freeze well as mentioned below.
Thanks BJ:@)
Peppery White Cheddar Biscuits (Makes 18 biscuits, measurements for 4)
4 C a/p flour - 1 C a/p flour
2 Tblsp baking powder - 1 1/2 tsp baking powder
1/2 C shortening - 1/8 C shortening
1/4 C butter - 1 Tblsp butter
1 1/2 C shredded cheddar - 1/4 C + 1/8 C shredded cheddar
2 tsp coarsely ground black pepper - 1/2 tsp black pepper
1 1/2 C milk - 1/4 C + 1/8 C milk
1 egg for egg washing top of biscuits (I didn't do this)
directions:
1.Lightly grease a large baking sheet; set aside. Combine flour, baking powder, and 1/2 teaspoon salt. Cut in shortening and butter until mixture resembles coarse crumbs. Add cheese and pepper; mix well. Make a well in center of the dry mixture. Add milk all at once; stir until just moistened.
2.Turn dough out onto a lightly floured surface. Quickly knead dough 10 to 12 strokes until almost smooth. Divide dough in half. Roll or pat each half into a 6-inch square, about 1 inch thick. Using a sharp knife, cut dough into 2-inch squares. Combine egg and 1 teaspoon water; brush tops of biscuits. Place on prepared baking sheet.
3.Bake in a 400 degree F oven 13 to 15 minutes or until golden on top. Transfer to a wire rack. Serve warm. Makes 18 biscuits.
To Make Ahead: Prepare and bake biscuits as directed; cool completely. Place biscuits in a freezer container or bag and freeze up to 3 months. To serve, wrap frozen biscuits in foil and bake in a 300 degree F oven about 20 to 25 minutes or until warm.
