Unfortunately, this is another recipe that did not live up to my expectations. You’d think I couldn’t go wrong with all of the butter in this recipe, but you’d be wrong. They were tasteless. I could taste the butter but the cheddar wasn’t a very strong and so it tasted like butter and flour.
I’m thankful that when I make less than good recipes that Dan is around to eat the 200 calorie a piece biscuits. Should I add some Old Bay? How can I fix this recipe?
Cheddar Biscuits
Courtesy of Food Network Magazine
Ingredients:
1 1/4 cups grated yellow cheddar cheese
4 Tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 3/4 cups all-purpose flour
1 Tablespoon plus 2 teaspoons baking powder
2 1/2 teaspoons sugar
1/4 teaspoons salt
3 Tablespoons vegetable shortening, room temperature
3/4 cup milk
Directions
Preheat oven to 425.
In a food processor, combine the flour, baking powder, sugar and salt. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-sized pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough.
Remove the dough from the food processor and knead on a clean countertop. Don’t knead too much or they will be tough.
Scoop the dough onto a lined baking sheet with enough room between them. Bake for 15-20 minutes, after 10 minutes check the biscuits every 5 minutes.
Yields 12 to 14 biscuits
