GARLIC CHEDDAR BISCUITS WITH SOUR CREAM & BUTTERMILK

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.

Ingredients

Dry Ingredients

MixingWet Ingredients

Wet Ingredients Mixed

Dry Ingredients Mixed with Cheese

Adding Wet Ingredients to Dry Ingredients

Biscuit Dough, just barely moistened

Ready to Bake

Just Out of the Oven

In a Basket and Ready to Serve

YUM!

LEMON BURST BISCUITS

Adapted from Page 336 of Better Homes and Gardens New Baking Book

Ingredients:

2 cups all-purpose flour

1 tablespoon + 1 teaspoon granulated sugar

2 teaspoons baking powder

2 – 6  teaspoons (depending on how lemony you want your biscuits.  I prefer a lot of lemon)

¼ teaspoon baking soda

¼ teaspoon salt

½ cup shortening

1 tablespoon lemon juice

1 tablespoon less than ½ cup buttermilk or sour milk

1/3 cup sour cream

*1 recipe Lemon Glaze, optional

Directions:

Combine flour, granulated sugar, baking powder, lemon peel, soda, salt.  Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.  Make a well in the center of dry mixture.

Combine buttermilk and sour cream (mayonnaise).  Add the buttermilk mixture all at once to dry mixture.  Add the lemon juice. Using a fork, stir just until moistened.

Turn the dough out onto a lightly floured surface.  Quickly knead dough by folding gently pressing for 10 to 12 strokes or until the dough is nearly smooth .  Pat or lightly roll dough to ½ inch thickness.  Cut dough with a floured 2 ½ inch biscuit cutter, dipping the cutter into flour between cuts.

Place biscuits 1 inch apart on an ungreased baking sheet.  Bake in a 450 degree oven for 10 to 12 minutes or until golden.  Remove the biscuits from the baking sheet and cool slightly.  If desired, drizzle Lemon Glaze over biscuits.  Serve warm.

*Lemon Glaze:  Stir together 1 cup sifted powdered sugar, 1 teaspoon finely shredded lemon peel, ½ teaspoon lemon juice and ½ teaspoon lime juice, and ¼ teaspoon vanilla.  Stir in additional milk, 1 teaspoon at a time, until glazing consistency. 

Ingredients

Pastry Blender and Dry Ingredients

Coarse Crumbs

Wet Ingredients Added

Patted Down on Pastry Mat

Cutting Out the Biscuits

Ready to Bake

Just Out of the Oven

Ready to Eat with Glaze

A Basket of Biscuits

CHEESE WEDGE BISCUITS – adapted from Family Fun Cookbook, page 112

2 cups all purpose flour

1 tablespoon baking powder

¼ teaspoon salt

1 teaspoon garlic powder

5 tablespoons butter

1 cup grated cheddar or cheddar/jack cheese blend

2/3 cup milk

½ cup grated cheddar cheese

Preheat the oven to 425 degrees. 

Combine the flour, baking powder, and salt in the bowl of a food processor or electric mixer. 

Add the butter in chunks and blend until the mixture resembles a coarse meal. Add 1 cup grated cheddar or cheddar/jack blend.

Add the milk and mix until just combined. 

Turn the dough out onto a lightly floured surface (a pastry mat works great) and pat into a round, about 1/3 inch thick.

 Place the round in a 9 – inch pie plate and cut into wedges. 

Cover evenly with the cheese and bake for 15 minutes, or until lightly toasted on the top.  If the cheese has not browned, broil for 1 minute.  Makes 6 large wedges.