Elizebeth's Cheese Biscuits
Elizebeth's Cheese Biscuits recipe
Yield
12 servingsPrep
20 minCook
15 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ⅓ | cup |
milk, skim, (non fat) powder
nonfat |
|
| 3 | tablespoons |
cheddar cheese
grated, white |
|
| 2 ½ | tablespoons |
wheat germ
|
|
| 2 | tablespoons |
mozzarella cheese
grated |
*
|
| 2 | tablespoons |
emmentaler cheese
grated |
*
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
butter
well-chilled, cut into 8 pieces |
|
| 1 | cup |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 79 | ml |
milk, skim, (non fat) powder
nonfat |
|
| 45 | ml |
cheddar cheese
grated, white |
|
| 38 | ml |
wheat germ
|
|
| 3E+1 | ml |
mozzarella cheese
grated |
*
|
| 3E+1 | ml |
emmentaler cheese
grated |
*
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
butter
well-chilled, cut into 8 pieces |
|
| 237 | ml |
water
cold |
|
Directions
Preheat oven to 350℉ (180℃).
Lightly butter 2 baking sheets.
Combine all ingredients except butter and water in large bowl of heavy-duty electric mixer.
Using paddle attachment, cut in butter until mixture resembles coarse meal.
Slowly pour in water, beating until dough just comes together.
Turn out onto lightly floured surface and pat to ¾ inch thickness.
Cut into 2½ inch squares using floured knife or cut into 2-inch rounds with biscuit cutter or cookies cutter.
Arrange on prepared sheets, spacing 1 inch apart.
Bake until light brown, about 15 minutes.
Serve immediately. (Dough can also be made by hand).
