Quantcast
Recipe for Silver Dollar Cheese Biscuits | Almanac.com

Silver Dollar Cheese Biscuits

Photo Credit
Becky Luigart-Stayner
Yield
Makes 18 to 20 biscuits.
Category
Course
Credit
The Old Farmer's Almanac EATS
Print Friendly and PDF

For mouth-watering dishes like this one, and much more, pick up a copy of The Old Farmer’s Almanac EATS.

Ingredients
2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
5 tablespoons cold, unsalted butter, cut into 1⁄4-inch pieces
1-1⁄2 cups shredded sharp cheddar cheese, divided
3⁄4 cup buttermilk
Instructions

Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to blend. Add the butter and cut it into the dry ingredients with a pastry blender or rub it with your fingers, until the mixture resembles a coarse meal. Refrigerate for 10 minutes.

Preheat the oven to 400°F. Lightly butter a large baking sheet or line it with parchment paper.

Add 1 cup of the cheese to the flour mixture and toss lightly, to combine. Make a well and add the buttermilk. Using a large fork or wooden spoon, stir until the mixture forms dough that sticks together and pulls away from the side of the bowl. Let it rest for 1 minute.

Turn the dough out onto a lightly floured surface. Using floured hands, knead the dough two or three times. Pat or roll to be about 2⁄3 of an inch thick. Press a 11⁄4-inch (or similar) biscuit cutter into the dough. Place the rounds on the baking sheet, evenly spaced and close together. Gather, shape, and cut the scraps. Sprinkle with the remaining 1⁄2 cup of cheese. Bake for 15 minutes, or until golden brown and crusty. Serve. To reheat, wrap in aluminum foil and place in a warm oven for 10 minutes.

About The Author

Ken Haedrich

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is the recipient of The Julia Child Cookbook Award. Read More from Ken Haedrich

No content available.