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Name: Spicy Cheese Biscuits
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 3 1/2 c All purpose flour; 1 c Grated sharp cheddar; 3/4 c Grated Romano; 2 tb Baking Powder; 1 1/4 c Chilled buttermilk; 2 ts Cayenne; 1/2 ts Salt; 1 tb Sugar; 2/3 c Chilled vegetable shortening

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INGREDIENTS

3 1/2 c All purpose flour
1 c Grated sharp cheddar
3/4 c Grated Romano
2 tb Baking Powder
1 1/4 c Chilled buttermilk
2 ts Cayenne
1/2 ts Salt
1 tb Sugar
2/3 c Chilled vegetable shortening

INSTRUCTIONS

I just happen to have a couple recipes from the Feb. Bon Appetit that I was about to post. Perhaps you can adapt the first one. Preheat oven to 450 degrees F. Butter large baking sheet. Sift first 5 ingredients twice into medium bowl. Mix in cheeses. Add shortening; rub in with fingertips until mixture resembles course meal. Add buttermilk, stirring until dough begins to form clumps. Turn dough out onto lightly floured surface; knead gently until smooth, about 8 turns. Roll dough out to 3/4 inch thickness. Using 3-inch biscuit cutter, cut out biscuits. Gather dough scraps; reroll and cut out additional biscuits. Transfer to prepared baking sheet. Bake until puffed and golden brown, about 15 minutes. Serve warm. Makes about 9 biscuits. Posted to CHILE-HEADS DIGEST V3 #276 by cmainard@artic.edu (Cheryl Mainard) on Mar 27, 1997

NOTES

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Spicy Cheese Biscuits

3 1/2 c All purpose flour
1 c Grated sharp cheddar
3/4 c Grated Romano
2 tb Baking Powder
1 1/4 c Chilled buttermilk
2 ts Cayenne
1/2 ts Salt
1 tb Sugar
2/3 c Chilled vegetable shortening

I just happen to have a couple recipes from the Feb. Bon Appetit that I was  about to post. Perhaps you can adapt the first one.    Preheat oven to 450 degrees F. Butter large baking sheet. Sift first 5  ingredients twice into medium bowl. Mix in cheeses. Add shortening; rub in  with fingertips until mixture resembles course meal. Add buttermilk,  stirring until dough begins to form clumps. Turn dough out onto lightly  floured surface; knead gently until smooth, about 8 turns. Roll dough out  to 3/4 inch thickness. Using 3-inch biscuit cutter, cut out biscuits.  Gather dough scraps; reroll and cut out additional biscuits. Transfer to  prepared baking sheet. Bake until puffed and golden brown, about 15  minutes. Serve warm. Makes about 9 biscuits. Posted to CHILE-HEADS DIGEST  V3 #276 by cmainard@artic.edu (Cheryl Mainard) on Mar 27, 1997

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Nutrition

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Serving Size: 1 Serving (978g)
Recipe Makes: 1 Servings

Calories: 2645
Calories from Fat: 541 (20%)

Amt Per Serving		% DV

	Total Fat 60.1g	80 %
	Saturated Fat 34.1g	171 %
	Monounsaturated Fat 16g
	Polyunsanturated Fat 5.1g
Cholesterol 199.3mg		61 %
Sodium 4478mg		154 %
Potassium 1663.1mg		44 %
Total Carbohydrate 413.2g		122 %
	Dietary Fiber 19.4g	78 %
	Sugars, other 393.8g
Protein 113.9g		163 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2645

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