BEST Cheese Biscuits – They Rival Read Lobster’s!!
These are such a tasty treat to add to a semi-ho-hum meal (in our house that would be soup)!
Also they work GREAT for taking to a pot luck or brunch as your contribution.
FIRST if you don't have Buttermilk add 1 TBS of either lemon juice or vinegar to regular milk and let it sit while you work with all the other ingredients.....now...here are the ingredients:
1 Cup Buttermilk or Soured Milk (as directed above)
1/4 Olive Oil
2 Cups FRESHLY MILLED FLOUR (1C Hard White SpringÂ + 1/2CÂ Soft Wheat in the Hopper at the same time gives you just enough)
1/4 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Garlic Salt
1-2 Cups shredded Sharp Cheddar Cheese
Mix all DRY ingredients together in a large bowl.Â Add Shredded Cheese and toss a bit to cover strands.Â Now make a 'well' in the milddle. Combine the oil and buttermilk (or by now soured milk) and pour liquid into the well and mix until just combined.Â Do not over mix - they should still be lumpy - just mix until all is moist.Â Drop by spoonfull or ice cream scoop on cookie sheet.Â
IF you would like to make them 'cut' bisuits you may turn them out on a heavily floured surface, pat until about 1 inch thick and cut with biscuit cutter.Â These you would lay side by side touching in a baking pan.
Brush melted buttter or place a dolup of butter on top of each.
Bake at 425 for 10 minutes.Â Makes about 1 Dozen depending upon how big you cut/drop them!
For more great tipsÂ on using whole grains and saving money while doing so - go to our other site: MILLERS GRAIN HOUSE