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Ingredients
Makes about 2 dozen
3/4 cup plus 2 tablespoons all-purpose
flour
2 teaspoons baking powder
1/4 teaspoon baking
soda
1/4 teaspoon salt
1/2 cup grated cheddar
cheese
2 tablespoons vegetable shortening,
chilled
1/4 cup Spanish-style pimiento-stuffed green olives, finely
chopped
1/4 cup plus 2 tablespoons buttermilk or plain
yogurt
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Text By Nicki Dwyer •
Photography By Alison Miksch •
Food Styling By William Smith •
Prop Styling By Barbara Fritz •
Recipe Development By Lori Longbotham and Miriam Rubin
Flaky Cheddar Biscuits
These foolproof savory biscuits can be baked in advance, frozen, and reheated in
a 350˚ oven for about 10 minutes, or until warmed through. In addition to being
a perfect accompaniment to gumbo or soup, they can be pulled out when company
drops in. They’re delicious split and filled with ham or smoked turkey.
1. Preheat the oven to 450°F.
2. Into a medium bowl, sift together the
flour, baking powder, baking soda, and salt. Using a pastry blender or two
forks, cut the cheese and shortening into the flour until the mixture resembles
coarse crumbs. Stir in the olives.
3. Make a well in the center of the flour
mixture and pour in the buttermilk. With a fork, gently toss until the mixture
is just moistened; do not overmix. The dough should be sticky.
4. Turn the
dough out onto a well-floured surface and knead once or twice with floured
hands, sprinkling the dough lightly with flour. Pat the dough to a 1/2-inch
thickness.
5. Dip a 1 1/2-inch biscuit cutter into flour and cut out
biscuits, pushing the cutter straight down into the dough and pulling it out
without twisting. Arrange the biscuits about 1 inch apart on an ungreased baking
sheet. Re-roll the scraps.
6. Bake for 12 to 15 minutes, until golden. Serve
warm.
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