This is a Herb Cheddar Biscuits recipe clipped from the Milwaukee Journal-Sentinel by Grandma Mo. As I’ve already made Cheddar-Thyme Scones, I decided to tweak the recipe to use up the bacon in the fridge. Homemade Butter and Clotted Cream are the other two recipes accompanying the biscuit recipe on the page, both of which I’ll have to try another time.
- 3 1/2 c. unbleached flour
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. salt
- 1/2 c. (1 stick) cold butter, cubed
- 1/4 c. cold solid vegetable shortening
- 1/2 lb. cooked bacon, chopped
- 1 c. grated sharp cheddar cheese
- 1 c. buttermilk
- Preheat oven to 425 degrees.
- In a large bowl sift together flour, baking powder, baking soda and salt. Using pastry cutter or two knives, but in the butter until well mixed. Cut in shortening until mixture forms pea-sized lumps. Stir in bacon and cheese.
- Form a well in the center of the ingredients. Pour in buttermilk. Stir quickly until mixture comes together. Do not over-mix.
- Knead mixture gently in bowl with one hand for two or three turns. Then turn out onto a lightly floured board and knead gently five or six times. Do not over-knead or biscuits will be too tough.
- Line a baking sheet with parchment paper.
- Gently pat out mixture into a rectangle or oval about 3/4 inch thick. Cut out biscuits with a biscuit cutter. Gather scraps, pat out and cut more biscuits until the dough has been used.
- Bake in preheated oven 12 to 15 minutes until well risen and golden brown.
I found the dough a bit hard to mix. There seemed to be a wee bit too much flour/dry ingredients. So I kept kneading. Despite the warning not to over-knead this dough, I think you have to! These biscuits did not turn out tough. Instead they turned out flaky.