I don’t know about you but I love a good biscuit and there so easy to make and need few ingredients. Biscuits are definitely a comfort food and if your from the south you grow up eaten a lot of them! I’ve had a lot of biscuits in my time from sausage and gravy to just plain ole buttered. Almost every gathering from church to family reunions to even weddings there’s a biscuit for every occasion. I love them for breakfast, I love them for lunch, I love them for dinner, or even a snack okay okay I’m going a little too far. Any how these biscuits are fluffy and buttery with cheddar cheese throughout. There just plain ole good, I like to serve them along side a bowl of soup. Like in my post for steak soup. And if you have any left over you can freeze or refrigerate the left overs for later because, they heat up great (at 300°F for 10 minutes). The only thing to do now is get started bakin biscuits.
- 2 1/2 cups all-purpose flour (or if using self-rising flour omit the baking powder)
- 1 cup of unsalted butter or shortening
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 cup buttermilk (you don’t have any on hand add 1 teaspoon white vinegar to your milk when you start and set aside it will work just like buttermilk)
- 1 cup coarsely grade sharp cheddar cheese
Pre-heat your oven to 450° F. In a measuring cup add your vinegar to the milk if using. Also if using salted butter omit 1/2 teaspoon salt. In a large bowl add flour, salt, baking powder and stir well to mix. Cut the butter in to slices then using a pastry blender cut the butter into flour. Your wanting to cut in the butter until it resembles small peas. Add the graded cheese and toss with a fork to coat with flour. Pour the milk in and fold the flour over the milk until it comes together and forms a dough. Flour the counter and pour the dough out on to the counter. With floured hands fold the dough over on to itself several turns being careful not to knead too much and over work the dough. Pat the dough or using a rolling-pin to 3/4 inch thick. Using a biscuit or cookie cutter what ever shape you like and cut out biscuits. Place them on a cookie sheet or in a skillet I like to like my cookie sheet with a silpat or parchment. Spacing about 1/2 inch apart and bake for 10 to 12 minutes until golden. Brush with melted butter or serve as they are. These biscuits are great with soup or salad and reheat well.
Flour with pea sized pieces of butter cut into it.