Shmunkys Colby Jack Cheddar Biscuits Food
SHMUNKY'S COLBY JACK CHEDDAR BISCUITS
These biscuits have an amazing aroma and taste that will turn any grump into a jolly lad! They are crispy on the outside, yet soft and puffy in the center. They freeze well too, for making large batches. This recipe is best when hand made, so try not to be tempted by your mixers. Trust me, it will pay off in the end. Buy block cheese and grate it by hand for best quality. I use a medium size grate. I do NOT recommend using fine grated cheeses.
Provided by audiospirit
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Using olive oil, grease a baking sheet.
- With a fork, mix together the flour, baking powder, parsley, thyme, salt, sugar, Colby-Monterey Jack cheese, and white Cheddar cheese together in a bowl. Cut the butter into the flour mixture in coarse chunks, then use the fork to further cut the butter into the flour-cheese mixture until the mixture resembles coarse crumbs. Lightly stir in the milk just until the dough holds together.
- Drop the batter by heaping 1/8-cup measuring cup onto the prepared baking sheet, and bake in the preheated oven until risen and golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 26.9 g, Cholesterol 45.4 mg, Fat 16.8 g, Fiber 0.9 g, Protein 9 g, SaturatedFat 10.5 g, Sodium 701 mg, Sugar 2 g
ALMOST-FAMOUS CHEDDAR BISCUITS
This recipe couldn't be simpler and the biscuits are melt in your mouth. It came from the Food Channel Network
Provided by icandoit185
Categories Breads
Time 30m
Yield 12-14 buscuits, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
- To make the biscuits: pulse the flour, baking powder, sugar, and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough.
- Turn dough out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
- Drop the dough onto the baking sheet in scant 1/4 cp. portions, 2 inches apart, andbake until golden, 15 to 20 minutes.
- Meanwhile, make he garlic butter: melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with thegarlic butter and serve warm.
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