The Best CHEESE BISCUITS Everrrrr…..

Table of Contents: BREADS

2 ½ cups self-rising flour, divided

4 T. Crisco shortening

1 cup buttermilk

8 oz. sharp Cheddar cheese, coarsely grated

 

 

 

 

 

 

 

Preheat oven to 450 degrees.   Prepare a baking pan with spray-oil.

 

Using a medium-size, wide-bottom bowl, cut 2 cups of the self-rising flour into the shortening with a pastry cutter and a fork until very well mixed and crumbly in appearance.  Do not rush this step since cutting the flour into the shortening is the essential step for making

good biscuits.   Then, slowly stir in the buttermilk to form a soft dough.  Add 4 tablespoons more of the self-rising flour, one tablespoon at a time, until completely blended.  Finally, cut the grated cheese into the dough making sure the cheese is evenly blended into the

dough.

 

Prepare a large cutting board by sprinkling with some of the remaining self-rising flour.   Also rub a rolling pen with some of the remaining self-rising flour.  Place the soft dough on the floured surface of the cutting board; then turn it over to lightly flour both sides of the

dough before rolling.   There should be some flour left unused.  Do not add any more flour than necessary to roll the dough.  The temptation always seems to be there to keep adding flour!

 

Roll the dough to be between ½” & ¾” thick.   Cut with a 3” biscuit cutter or inverted glass.   Bake in the preheated oven for about 12 minutes or until browned.  Yield: 12.

 

When I was a young girl, back in 1492, there was a wonderful restaurant in Montgomery, Alabama named The Green Lantern.  It was a rather unique, rustic steakhouse as I remember it.  It seems to me that the raw steaks were brought on a large tray to your table for you to

select and give the waitress cooking instructions.

While you waited for the steaks to be cooked, your waitress brought set-ups for those that were “brown-bagging”.  Then the piece-de-resistance would arrive piping-hot at your table – a mound of freshly baked cheese biscuits.  Somehow, the steaks did not quite compare

with the cheese biscuits.  I hope this recipe may come close.  Lemme’ know, OK?

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