Cheddar Biscuits Recipe
"I often serve my family these warm cheese biscuits with a hearty breakfast of bacon and eggs," shares Colleen Horudko of Warman, Saskatchewan. "They freeze well, too."
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 16
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup shortening
- 2 teaspoons baking powder
- 1 cup buttermilk
- 3/4 cup shredded cheddar cheese
- Carbohydrate 12.9083856397192 g
- Cholesterol 39.6152857519836 mg
- Fat 16.7814689621438 g
- Fiber 0.422427091321464 g
- Protein 4.05156146026264 g
- Saturated Fat 9.90427587752781 g
- Serving Size 1 1 serving (64g)
- Sodium 345.379666918254 mg
- Sugar 12.4859585483977 g
- Trans Fat 1.09844757105613 g
- Calories 218 calories
Directions In a bowl, combine flour, baking powder, baking soda and salt. Cut in cheese and shortening until crumbly. Add buttermilk; stir until just moistened. Turn onto a lightly floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425degrees for 10-12 minutes or until golden brown. Yield: 16 biscuits. Originally published as Cheddar Biscuits in Quick Cooking May/June 1999, p49 Nutritional Facts 1 serving (1 each) equals 118 calories, 6 g fat (2 g saturated fat), 6 mg cholesterol, 251 mg sodium, 13 g carbohydrate, trace fiber, 3 g protein. Print Add to Recipe Box Email a Friend
