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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 16 |
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Discovered while I was making cheddar biscuits and said to myself, I wonder what these would taste like with pecans. You could probably halve the ingredients with good results. I didn't have thick sour milk. Instead, I used a couple dollops plain yogurt and milk to the 2 cup mark. Serve with butter. Ingredients:
4 cups whole wheat flour |
1 teaspoon salt |
1 teaspoon baking soda |
2 teaspoons baking powder |
1 cup coconut oil |
3 cups extra-sharp cheddar cheese, shredded |
1 1/2 cups pecans, chopped |
2 cups sour milk (thicker is better) |
Directions:
1. Preheat oven to 450 degrees.
2. Stir dry ingredients (first 4) together.
3. Work in coconut oil until evenly distributed.
4. Toss in cheese and pecans.
5. Stir in sour milk.
6. Drop onto stoneware baking pan using large scoop. Bake for 12-14 minutes.
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