T
Traciray
Guest
1 c. minus 2 T. all-purpose flour
2 T. whole-wheat flour
1 t. baking powder
¼ t. baking soda
¼ t. salt
1 t. dried dill
1/3 c. shredded sharp cheddar cheese
3 T. butter
½ c. milk
Preheat oven to 350 degrees. Measure 2 T. whole-wheat flour into a c. and fill with all-purpose flour. In large bowl, mix flours, baking soda, salt, dill and cheese. Cut in butter with pastry blender or fingers. Stir in milk just to blend. Turn dough out on a floured board and pat into a circle about ½ inch thick. Cut with floured cutters. Bake on lightly greased baking sheet 15-20 minutes. Makes about 8 biscuits.
2 T. whole-wheat flour
1 t. baking powder
¼ t. baking soda
¼ t. salt
1 t. dried dill
1/3 c. shredded sharp cheddar cheese
3 T. butter
½ c. milk
Preheat oven to 350 degrees. Measure 2 T. whole-wheat flour into a c. and fill with all-purpose flour. In large bowl, mix flours, baking soda, salt, dill and cheese. Cut in butter with pastry blender or fingers. Stir in milk just to blend. Turn dough out on a floured board and pat into a circle about ½ inch thick. Cut with floured cutters. Bake on lightly greased baking sheet 15-20 minutes. Makes about 8 biscuits.