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Cabot Cheddar Cream Biscuits
Too high in saturated fat and sodium, for most diets. One biscuit is a lot of calories for one meal, expecially if the biscuit is buttered! on 11/16/2009
I have made these a few times, they are easy, and a dependable crowd pleaser! on 04/14/2011
I will make these biscuits again and again. They were easy, light and tasty. My husband and I enjoyed. on 09/15/2011
Add chopped cooked ham, chopped green onion Makes a great breakfast sandwich when sliced toasted and served with a fried egg on 11/02/2011
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Nutrition Analysis
| Calories | 313 |
| Total Fat | 22g |
| Saturated Fat | 13g |
| Cholesterol | 75mg |
| Sodium | 316mg |
| Carbohydrates | 20g |
| Dietary Fiber | <1g |
| Protein | 9g |
| Calcium | 251mg |
2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
4 ounces Cabot Sharp Cheddar, finely diced (about 1 cup)
1 1/2 cups heavy cream
1. Place rack in upper third of oven and preheat oven to 450°F. Butter baking sheet and set aside.
2. Into large bowl, sift flour, baking powder and salt. Stir in cheese. With fork, stir in cream a little at a time until no dry bits remain and dough has formed (you may not need all the cream).
3. Turn dough out onto lightly floured work surface and knead about 6 times. Roll or press dough into 3/4-inch-thick circle. Cut out rounds with floured 2 1/2-inch cutter or inverted glass, pressing scraps together to cut additional biscuits. Alternatively, cut circle into 10 wedges.
4. Place biscuits 1 inch apart on prepared baking sheet. Bake for 12 to 15 minutes, or until golden.
