Sharp Cheddar Biscuits

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Added Apr 28th, 09 by
FoodConnect.com Test Kitchen


  • Categories: Cookies & Candy
  • Servings: 12 change
  • Calories per serving: 236
  • Prep Time: 15 mins
  • Cook Time: 30 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 23612%
Fat 15g23%
Cholesterol 58mg19%
Sodium 486mg 20%
Carbohydrates 17g12%

More facts>>

FoodConnect Nutritionals

This recipe is from Yummy Magazine (August 2008)

Best serve with butter or drizzled honey

Ingredients

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                    [quantity] => 1.50
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            [857c714c-5beb-74b4-31d5-040a1321318a] => Array
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                    [title] => flour, cake, white, enrich, unsifted
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                    [quantity] => 0.50
                    [measure] => cup
                    [title_custom] => cake flour
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                    [title] => baking powder, continuous action
                    [ingredientid] => 826
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                    [measure] => teaspoons
                    [title_custom] => baking powder
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                    [ingredientuuid] => 03f3e078-372b-d284-5ddf-6f9cf17cffaa
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                    [title_custom] => baking soda
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            [b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
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                    [title] => salt, table
                    [ingredientid] => 27370
                    [ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
                    [quantity] => 1.00
                    [measure] => teaspoon
                    [title_custom] => salt
                    [componentid] => 0
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                    [quantity] => 1.00
                    [measure] => teaspoon
                    [title_custom] => sugar
                    [componentid] => 0
                    [method] => 
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            [e41c6886-a9fd-f084-5df9-85d9ce0b47f4] => Array
                (
                    [title] => cheese, cheddar, sharp
                    [ingredientid] => 7113
                    [ingredientuuid] => e41c6886-a9fd-f084-5df9-85d9ce0b47f4
                    [quantity] => 1.00
                    [measure] => cup
                    [title_custom] => sharp Cheddar cheese
                    [componentid] => 0
                    [method] => grated
                )

            [377e83ff-53a8-41d4-4df3-6d4d1d062654] => Array
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                    [title] => butter, regular, pat
                    [ingredientid] => 4387
                    [ingredientuuid] => 377e83ff-53a8-41d4-4df3-6d4d1d062654
                    [quantity] => 4.00
                    [measure] => ounces
                    [title_custom] => butter (1 stick)
                    [componentid] => 0
                    [method] => cold, cut into 1/2-inch cubes
                )

            [1ebb8d80-bfa4-04d4-3d0a-7eee5cbe80f3] => Array
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                    [title] => milk, whole, 3.5%, homogenized, w/add vit d
                    [ingredientid] => 21565
                    [ingredientuuid] => 1ebb8d80-bfa4-04d4-3d0a-7eee5cbe80f3
                    [quantity] => 0.75
                    [measure] => cup
                    [title_custom] => cold milk 
                    [componentid] => 0
                    [method] => mixed with 1/2 teaspoon white vinegar
                )

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                    [title_custom] => egg
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                    [method] => beaten with a pinch of salt and 1 tablespoon of milk
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)

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cake flour
  • 2 teaspoons baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup sharp Cheddar cheese grated
  • 4 ounces butter (1 stick) cold, cut into 1/2-inch cubes
  • 3/4 cup cold milk mixed with 1/2 teaspoon white vinegar

For the egg wash

  • 1 egg beaten with a pinch of salt and 1 tablespoon of milk

Recipe Method

1. Preheat oven to 375 degrees Fahrenheit.

2. In a medium mixing bowl, whisk all dry ingredients.

3. Using a pastry cutter, cut the butter into the dry ingredients until the mixture is coarse and crumbly (it will resemble Japanese breadcrumbs).

4. Stir in the grated cheese.

5. Make a well in the center of the bowl and pour in the milk-vinegar mixture. Stir gently to bring the dough together.

6. Transfer the dough to a lightly-floured surface. Flatten and fold dough over 5 times, then press the dough into a 3/4-inch-thick rectangle (or as close as you can get it).

7. Using a 2-inch plain cookie cutter, cut the dough into rounds. Transfer the rounds to a parchment-lined baking sheet. Brush the tops lightly with egg wash.

8. Bake for 15 minutes or until the biscuits have risen slightly and the tops are nice and golden. Cool on the baking sheet for 10 to 15 minutes.

9. Biscuits are best served warm, but may also be eaten cool or halved and toasted.

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