Title: Regina's Cheddar Biscuits
Categories: Biscuit Ceideburg
Yield: 1 Servings
| 1 1/2 | lb | Flour |
| 1/4 | c | Baking powder |
| 1/2 | ts | Salt |
| 1/4 | c | Sugar |
| 1/4 | lb | Butter |
| 3/4 | lb | Margarine |
| 1 1/2 | c | Grated Cheddar cheese |
| 1 1/2 | c | Buttermilk |
Mix together the flour, baking powder, salt and sugar in a large
stainless-steel or glass bowl. Cut butter and margarine into large cubes
and, using your hands, work into flour mixture until size of large peas.
Then add cheese and buttermilk to make a soft dough. On a well floured
surface, roll out dough to 3/4-inch thickness; cut with a 2-inch biscuit
cutter. (Will keep for up to 24 hours in the refrigerator before baking.)
Bake at 350F until golden brown. Makes about 30 biscuits. PER BISCUIT: 165
calories, 3 g protein, 8 g carbohydrate, 14 g fat (5 g saturated), 15 mg
cholesterol, 348 mg sodium, 0 g fiber. From the San Francisco Chronicle,
6/29/92. Posted by Stephen Ceideberg; February 24 1993.