Cheddar Cheese Biscuits
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons salt
- 1 3/4 cups buttermilk
- 1 1/2 tablespoons baking powder
- 3 3/4 cups bread flour
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- Carbohydrate 34 g(11%)
- Cholesterol 66 mg(22%)
- Fat 24 g(37%)
- Fiber 1 g(4%)
- Protein 13 g(27%)
- Saturated Fat 14 g(71%)
- Sodium 547 mg(23%)
- Calories 404
Preparation Preheat oven to 425°F. Brush 12 large (1-cup) muffin cups with some of melted butter; reserve remaining butter for brushing on baked biscuits. Using on/off turns, mix next 4 ingredients in processor. Add 1/2 cup cubed chilled butter. Using on/off turns, process until coarse meal forms. Transfer to large bowl. Add cheese; toss to combine. Add buttermilk and stir just to blend (batter will be sticky). Divide among prepared muffin cups, about 1/2 cup for each. Bake biscuits until golden brown and tester inserted into center comes out clean, 25 to 30 minutes. Brush tops with remaining melted butter. Cool 5 to 10 minutes, then remove biscuits from pan and transfer to rack to cool slightly. Serve warm.
Preparation Preheat oven to 425°F. Brush 12 large (1-cup) muffin cups with some of melted butter; reserve remaining butter for brushing on baked biscuits. Using on/off turns, mix next 4 ingredients in processor. Add 1/2 cup cubed chilled butter. Using on/off turns, process until coarse meal forms. Transfer to large bowl. Add cheese; toss to combine. Add buttermilk and stir just to blend (batter will be sticky). Divide among prepared muffin cups, about 1/2 cup for each. Bake biscuits until golden brown and tester inserted into center comes out clean, 25 to 30 minutes. Brush tops with remaining melted butter. Cool 5 to 10 minutes, then remove biscuits from pan and transfer to rack to cool slightly. Serve warm.
