Little Cheese Biscuits
Preheat Oven to 425 degrees F.
3 cups White Lily (preferred) or Martha White plain flour 2 level Tablespoons baking powder -- check
date to assure freshness 3 Tablespoons granulated sugar 2 teaspoon salt
1/3 cup grated sharp Cheddar cheese (Kraft Cheese preferred) 1 half cup plus 1 tablespoon, cold,
unsalted butter, cut in pieces 1 cup plus 2 Tablespoons (3/4 cup) buttermilk (not lowfat)
2/8 teaspoon baking soda
Grease a large baking sheet with butter or Crisco. Sift together flour, baking powder, sugar and
salt. Place in mixer bowl or food processor. Add cheese and process briefly. Slowly drop in cold
butter pieces and process until mixture resembles coarse meal. Add buttermilk and baking soda and
process only about 15 seconds, or dough comes together. Place ball of dough on a floured cutting
board. Allow to rest 5 minutes. Knead (3 times) and form into a circle about 3/4-inch thick. Using a
floured 1-inch biscuit cutter, cut into circles. Place on buttered baking sheet about 1 inch apart
and bake 10 minutes in the upper part (hottest part) of oven (until golden). Do NOT overcook. Enjoy
Nita Holleman
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