Cheddar Buttermilk Biscuits
I can't believe November is coming to an end soon and December is just around the corner! Whenever IHCC announces the arrival of its potluck week, it reminds me that month is ending in seven days' time. Gosh, how time flies!
For this November's potluck, I make Mark Bittman's Buttermilk Biscuits. I add Cheddar cheese and call them Cheddar Buttermilk Buscuits. :)
Recipe adapted from Mark Bittman's "How to Cook Everything".
(Makes 12 2-inch biscuits)
2 cups unbleached all-purpose flour, plus extra for rolling
1 tablespoon baking powder
1 teaspoon salt
5 tablespoons cold butter, cut into chunks
1 cup buttermilk
2/3 cup grated Cheddar cheese
1. Preheat oven to 200°C. Line a baking tray with baking sheet.
2. Combine flour, baking powder, and salt in a large bowl. Cut butter into flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Pour in buttermilk and Cheddar cheese. Stir until the mixture starts to form a dough.
3. Turn out dough onto a surface dusted with flour. Gently knead 3 or 4 times and pat into 3/4-inch thickness. Use a round cookie cutter to cut into round biscuits. Place them on the prepared tray.
4. Bake for 15 minutes or until golden brown.
|I'm gonna make more of 'em yummy cheesy biscuits!|
These biscuits are good for breakfast and tea break. For older toddlers who don't have dairy allergy, these biscuits make good snack and finger food.
I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, IHCC November Potluck!