Buttermilk Cheddar Biscuits Recipe
yield 8 biscuits
shortening for greasing the pan
9-ounces soft wheat, self-rising flour (I use King Arthur)
1/8 teaspoon baking soda
1/4 teaspoon fine salt
1 tablespoon granulated sugar
3 tablespoons chilled shortening (preferably zero trans-fat)
1 1/4 cups shredded cheddar cheese
3/4 cup cold buttermilk (you can make buttermilk by stirring together 1 Tbs. freshly squeezed lemon juice and 1 cup milk and measuring 3/4-cup for recipe)
1/4 cup cold half & half (I use fat-free)
1 1/2 Tablespoons butter, melted
1/4 to 1/2 teaspoons garlic powder or 1 clove garlic, minced
OR Bread dipping seasonings such as *Dean Jacob’s * (see photo below)
Preheat oven to 475 degrees F. Adjust oven rack to just above the middle position. Grease an 8-inch round cake pan with shortening.
Using a kitchen scale, weigh out 9-ounces of self-rising flour. With a whisk, combine self-rising flour, baking soda, salt and sugar in a medium-mixing bowl. With a pastry cutter, work the shortening into the flour mixture until there are no shortening lumps larger than a pea. Stir in the cheddar cheese.
With a spatula, very gently, fold in buttermilk and half & half, just until combined and let stand for 2 to 3 minutes to allow the liquid to be absorbed.
Spray an ice-cream scoop with cooking spray; Spoon dough onto baking pan beginning with one in the center.
Bake until lightly browned, about 17 minutes. Cool for 1 or 2 minutes in the pan, then turn out onto a cooling rack. Brush biscuits with melted butter. Serve immediately.
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