Cheddar Biscuts From Scratch

Cheddar Biscuts From Scratch - Delious!

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 10

These are the biscuts you cant get enough of ! Once you try these you wont settle for less! Light Fluffy and full of flavor.

Ingredients:

baking mix

1 1/2 cups flour

2 teaspoons baking powder

1/3 cup powdered milk

mix

1/3 cup lard

mix

1 teaspoons sugar

1/4 teaspoon cream of tartar

1/8 teaspoon salt

mix

4 tablepoons unsalted butter

mix

1/8 teaspoon red pepper

1/4 teaspoon garlic powder

1/8 teaspoon old bay spice

3/4 cup sharp cheddar 6 oz

mix

wet ingredients

1/4 cup sour cream

stir in lightly

2/3 cup cold milk

hand mix

topping

6 tablespoons butter melted

1 clove garlic crushed or 1 teaspoon garlic powder

1 teaspoon dried parsley

1/2 teaspoon oregano

1/2 teaspoon salt

Directions:

1. Starting from the top of the baking mix list add each ingredient mixing as described in List. The Lard/Butter should be mixed in Dry not melted. Use a pastry cutter or a potato smasher to work it into the flour. You want chunks of butter/lard through out the flour.
2. Once you get to the Wet ingredients start working with ur hands. Add all the sour cream and work in lightly. Start slowly adding the COLD milk without working the dough too much. You dont want dough that is too wet. If it starts to look too wet dont add any more milk! Cook imedently!
3. Forum 1 1/2' inch balls and place on greased or non stick baking dish. I press them down to flatten the bottom then prick top with a fork. Using 1/2 the Topping mixture coat with a brush the top of each biscut before cooking. Cook 425 for 15-20 min till tops are golden See Photo. When they golden up a little coat again with remaining topping and continue cooking for another 2-5 minutes.
4. Tip: Using a Thicker pan or Darker colored pan will cause the bottoms to burn.
5. Dont use a Flat pan to bake because Butter will drip off.
6. Keeping the butter and milk Extra cold makes them so much better.
7. Using too much milk will cause the dough to be a wet mess.
8. Fresh Baking Powder will make them rise correctly. To test the Baking powder drop a small amount in water it should have a slight bubbling reaction.
9. Air Bake Pans or Glass baking dishes work best for keeping the bottoms un burnt.
10. A pizza stone or a brick in the bottom of the oven can help moderate the temperature of the oven, keeping it more consistent

By RecipeOfHealth.com