Little Cheddar Biscuits Recipe

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Little Cheddar Biscuits Ingredients

2 cup unbleached flour
1 tsp mustard, dry
1 tsp paprika
1/4 tsp baking powder
1 cup butter, room temperature
10 oz cheddar, sharp, grated
1 tsp worcestershire sauce

A Recipe for
Little Cheddar Biscuits

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

If only it was as easy to banish hunger by rubbing the belly as it is to masturbate.
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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”
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This is a recipe for Little Cheddar Biscuits from the recipe cookbook of Recipes-to-go (Bread)

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Little Cheddar Biscuits recipe - a tasty recipe for you to add to your collection!
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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

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Cooking is like love. It should be entered into with abandon or not at all.
Harriet Van Horne

Little Cheddar Biscuits

Vengeance is a dish that can be eaten colld.
James Payn In Market Overt (1895)

Little Cheddar Biscuits Directions

Combine the flour, dry mustard, paprika and baking powder in a medium
bowl. Beat the butter, either by hand or with an electric mixer at
medium speed, until light and fluffy. Slowly beat in the cheddar
cheese and Worcestershire sauce. Gradually add the flour mixture,
stirring with a rk, until well blended. On a lightly floured
surface, shape the dough into a long roll about 1 3/4-inches in
diameter. Wrap in plastic wrap or foil. Place on a platter and
refrigerate for at least 2 hours, better overnight. Preheat the oven
to 325 degrees F. Slice the dough about 1/3 inch thick. With your
hands, roll each slice into a ball. Flatten slightly and place on an
ungreased baking sheet about 2 inches apart. Bake 8 minutes in the
preheated oven. Biscuits will only brown slightly on the bottom.

Serves: 8

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Little Cheddar Biscuits Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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