Thursday, June 18, 2015

Pretty cheesy!

We (as in our family) have a long standing love affair with cheese. Good cheese, not grotty american processed cheese products or wimpy flavorless varieties. Cheeses with character and backbone, cheeses with personality and gumption. And to that end, we love recipes that use cheeses of that ilk.

So no surprise that this cheese biscuit recipe is a favorite: It incorporates a heady cheddar and a pungent parmesan for a wonderful treat of a biscuit. I snack on them often instead of the same-old-same-old tired fare of chips, etc.

They are wonderful as the starch part of a meal instead of rice, potatoes, or pasta. They are, in a word, yummy.


2 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking POWDER
1/2 teaspoon baking SODA
3/4 teaspoon salt
pinch of cayenne pepper
6 tablespoons cold butter, cut into smallish cubes
2cups (packed!) shredded extra sharp cheddar cheese (about 4-5 ounces)
1cup (about 2-3 ounces) grated or shredded parmesan cheese
1 1/3 cups buttermilk

Oven 400 degrees

Fit a baking sheet with a width of parchment paper OR grease lightly

Whisk dry ingredients together, then cut in butter and blend wit ha pastry blender or 2 knives until mixture resembles coarse meal. Add the cheeses all at once and toss to coat well. Gradually add buttermilk, and stir only until mixed together.  Round up the dough, and drop by large spoonfuls (a scant 1/4 cup) and drop onto baking sheet about 2" apart. Bake 16 - 20 minutes; be sure to check them right at the 16 minute mark for doneness. Don't overbake. Serve at room temperature for best flavor.
Makes 16 biscuits.

Can be doubled, which is usually what I do .... since they make excellent snacks, too.

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