2 cup loosely packed shredded sharp chedd, ar (5 1/2 oz)
6 tbsp unsalted butter, room temp.
1/2 tsp worcestershire sauce
1 dash hot pepper sauce (tobasco)
1 1/4 cup sifted a-p flour
1 poppy seeds
1 sesame seeds
1 celery seeds
A Recipe for
Cheddar Cheese Biscuits
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
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This Recipe for Cheddar Cheese Biscuits is one of thousands in the Recipes-to-go Cheese Cookbook.
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Cheese - milk's leap toward immortality. |
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This is a recipe for Cheddar Cheese Biscuits from the recipe cookbook of Recipes-to-go (Cheese)
Herb Tip |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
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| George Miller |
Mix Cheddar cheese, unsalted butter, Worcestershire sauce and hot
pepper sauce in large bowl until well blended. Add flour and stir
until thoroughly combined. Share dough into 10-inch-long log. Wrap
in plastic and whill at least 3 hours. (Can be prepared 2 days
ahead. Keep refrigerated.) Preheat oven to 350F. Cut dough into
1/4-inch slices. Space evenly on baking sheets. Sprinkle some with
poppy seeds, some with sesame seeds and some with celery seeds. Bake
until edges are golden brown, about 15 minutes. Cool biscuits on
baking sheets 15 minutes. Transfer to rack and cool completely. (Can
be prepared 2 days ahead. Store in airtight container.)
Serves: 36
Cheddar Cheese Biscuits Recipe brought to you by Recipes To-Go