Cheddar biscuits

15 Jul


If you’re suffering from stew/chili overload, don’t come crying to us.

Cheddar biscuits will make you crave a ladle-full of either.

Beef Chili with Sour Cream and Cheddar Biscuits
Smitten Kitchen, Adapted from Gourmet

Sour Cream and Cheddar Biscuits
Adapted from Gourmet
1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons frozen unsalted butter, grated

1/4 pound sharp Cheddar cheese, coarsely grated (about 1 1/2 cups)

Drained and chopped pickled jalapeños, to taste (I used about 2 tablespoons)

1 cup sour cream

Preheat oven to 425°F. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Either cut the butter pieces into the flour mixture with a pastry blender or rub them in with your fingertips until well-combined. Stir in the cheddar, jalapeños and sour cream until the mixture forms a sticky dough. Pat it out to a 1/2-inch thickness on a very well-floured counter and use a 3 1/2-inch biscuit cutter to cut six rounds. Bake on an ungreased for 15 to 17 minutes, until golden on top.

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One Response to “Cheddar biscuits”

Trackbacks/Pingbacks

  1. Happy Trails « Saucy Cherie - July 18, 2011

    […] year, we want to be sure to make these flaky, buttery, cheddar biscuits to go with chili, barbecue or […]

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