These are delicious moist biscuits and unlike other biscuits,
they taste great the next day, too.
1 ½ cups all purpose flour
½ cup whole wheat pastry flour
1 Tablespoon sugar
3 teaspoons baking powder
½ teaspoon salt
½ - 1 tablespoon Garlic Powder (or season to taste)
1 cup grated cheddar cheese (a cheddar/Monterey Jack mix works well,
too)
¼ cup shortening
2/3 cup milk
2/3 cup sour cream
1 tablespoon powdered buttermilk
Heat oven to 450 degrees. Grease
cookie sheet. In medium bowl, combine
flour, sugar, baking powder, garlic powder and salt; mix well. With pastry blender or fork, cut in
shortening until mixture is crumbly. Add
the 1 cup of finely grated cheddar cheese or a mix of Cheddar and Monterey
Jack.
In medium or small bowl, combine milk, sour cream and powdered
buttermilk; blend well (a mixer or a blender works well for this). Add all at once to dry ingredients; stir just
until dry ingredients are moistened.
Drop dough by tablespoonfuls onto greased cookie sheet or seasoned
baking stone lined with parchment paper.
Bake at 450 degrees for 10 to 14 minutes or until they begin to be
golden brown (cooking time depends on your oven and how big your biscuits are). Serve warm.
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| Ingredients |
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| Dry Ingredients |
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| MixingWet Ingredients |
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| Wet Ingredients Mixed |
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| Dry Ingredients Mixed with Cheese |
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| Adding Wet Ingredients to Dry Ingredients |
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| Biscuit Dough, just barely moistened |
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| Ready to Bake |
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| Just Out of the Oven |
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| In a Basket and Ready to Serve |
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| YUM! |
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