Prep 10 mins
Cook 15 mins
A cheesy version of the basic biscuit. I sometimes add garlic, chives or jalepeno. Add Italian seasoning to flour, roll dough and cut into thin strips for breadsticks. Roll dough and wrap it around a sausage link for a spicy sausage roll-up. Leave out the cheese, mustard and cayenne, dip in melted butter, roll in brown sugar and cinnamon for a sweet treat. The possibilites are endless.
- 2 cups self-rising flour or 2 cups add 1 1/2 teaspoon baking powder and 1/2 teaspoon salt to 2 cups all-purpose flour
- 1⁄4 cup shortening
- 1 cup buttermilk (can use 1 tablespoon vinegar or lemon juice in 1 cup milk, let stand 5 minutes. Finished product may)
- 1 cup grated sharp cheddar cheese
- 1⁄2 teaspoon dry mustard
- 1⁄8 teaspoon cayenne pepper
- Preheat oven to 400°F ( I cook on 375 convection). Lightly grease a baking sheet.
- Cut shortening into flour with pastry blender or two knives until mixture resembles coarse crumbs, stir in cheese, mustard and pepper, add buttermilk and stir only until dough leaves sides of bowl.
- Turn dough out onto lightly floured board: knead gently just until smooth. Roll or pat out to 1/2 inch thickness, Cut into rounds with floured 2-inch cutter.
- Place on prepared baking sheet. Bake until golden brown.
- I dip mine in melted butter, top and bottom and place in a cast iron pan. Remember, the heavier the pan, the lighter the biscuit.