Ingredients for Peppery White Cheddar Biscuits
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 cup shortening
- 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
- Sharp White Cheddar Cheese
- Fresh Coarse Ground Black Pepper
- 3/4 cup milk
- 1 large egg, beaten
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How to Make Peppery White Cheddar Biscuits
- Preheat oven to 400°F (200°C). Lightly grease a large baking sheet.
- In a large bowl, whisk together the flour, baking powder, and 1 teaspoon of salt.
- Cut in the shortening and butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese and black pepper. Mix well.
- Make a well in the center of the dry ingredients.
- Add the milk all at once and stir gently until just moistened. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently knead the dough 10-12 times until almost smooth.
- Divide the dough in half. Roll or pat each half into a 6-inch square, about 1 inch thick.
- Using a sharp knife, cut each square into 9 (2-inch) squares.
- In a small bowl, whisk together the egg and 1 teaspoon of water.
- Brush the tops of the biscuits with the egg wash.
- Place the biscuits onto the prepared baking sheet.
- Bake for 13-15 minutes, or until golden brown on top.
- Transfer the biscuits to a wire rack to cool slightly.
- Serve warm. Makes 18 biscuits.
- **Make-Ahead Instructions:** Prepare and bake biscuits as directed. Cool completely. Place biscuits in a freezer-safe container or bag and freeze for up to 3 months. To serve, wrap frozen biscuits in foil and bake in a 300°F (150°C) oven for 20-25 minutes, or until warmed through.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
0g
Fat
28g
Carbs
7g
