Breakfast on the weekends is the best: you actually sit down to eat – instead of rushing to get to school and work. Today, I wanted to try a different type of Cheese. The ones with Cheddar Cheese were great, but they were lacking a bit of extra flavor.
Last week I used Colby & Monterey Jack Cheese cubed cheese… Didn’t go so well. The cheese melts and it ran out of the biscuits, so much they barely held their shape.
Now, back to the shredded cheese, I used a mix of Cheddar, Monterey Jack, Colby and Mozzarella. This is much better!
Also, instead of using chilled butter I used room temperature butter and they didn’t come out as flaky but still really good. Another difference is that I used a pastry cutter to avoid warming up the butter and shortening with my hands. I’ll keep experimenting and post back the results! Now, I’m thinking bread? We’ll see…
Adapted from Southern Biscuits by Alton Brown
Yield: 1 dozen
2 cups all-purpose flour
4 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 tablespoons butter, room temperature
2 tablespoons shortening
1 cup chilled buttermilk
1 ½ cup of shredded “fiesta mix” cheese
(a mix of Cheddar, Monterey Jack, Colby and Mozzarella)
- Preheat oven to 450 degrees F.
- In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using a pastry cutter, cut butter and shortening into dry ingredients until mixture looks like crumbs.
- Add the cheese and make sure that the cheese and the previous mix comes together.
- Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
- Turn dough onto floured surface, dust top with flour and with a rolling pin just make it so it’s about 1-inch thick.
- Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough.
- Place biscuits on baking sheet so that they just touch.
- Reform scrap dough, working it as little as possible and continue cutting.
- Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
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