Buttermilk Cheddar Biscuits

These biscuits are light and cheesy.   Great for breakfast or a nice hot bowl of soup at dinner time.   First preheat oven to 400F degrees

2 cups flour
2  1/2 tsp Baking Powder
1/2  tsp Baking Soda
1/2 tsp salt
6 Tablespoons butter  (3/4 stick)
1 cup grated sharp cheddar cheese
3/4 cup plus 1 tablespoon buttermilk

Stir dry ingredients together and cut in butter and cheddar cheese with a pastry cutter till crumbly.  Add buttermilk and work gently together with hands.  Turn out on to floured surface.  Dust with flour only to prevent  dough sticking to hands or surface.   Make a small rectangle with hands  6 x 9.   Fold into thirds—left side into center and then right side over that.
Next roll out into long rectangle, keeping surface dusted with flour to prevent sticking.  About 4 1/2 inches by 15.  Using a pastry scraper or knife dipped in flour cut into small rectangles.

Bake for about 18 minutes or until just lightly browned on top.
I just love warm biscuits out of the oven…
*Christine*

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2 Responses to “Buttermilk Cheddar Biscuits”

  1. Very Veggie Tomato Soup « C and C Dish Says:

    [...] About « Buttermilk Cheddar Biscuits [...]

  2. Very Veggie Tomato Soup — Best Recipe - CC Recipe CC Recipe Says:

    [...] to make this one cold night– rare here in Florida!!!   Quick and easy and great with Buttermilk Cheddar Biscuits. 3 cloves garlic 1 small onion chopped 2 carrots chopped 2 stalks of celery chopped 1 small zucchini [...]


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