Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray. Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here.
Cookbook Countdown #2 : Recipe No. 3
from my selected cookbook for this month, Better Homes and Garden : Baking
I've made Peppery White Cheddar Biscuits. I've made only half a recipe, which yield 9 biscuits. These are really similar to making scones, and when I googled for information on the difference between biscuits and scones, I came across some interesting info. Scones originated from Scotland and are associated with British high tea, which is usually served with jam, clotted cream or simply with a cup of tea of coffee. Scones are slightly sweeter and maybe plain flavoured with dried fruits and nuts. Biscuits on the other hand, are American made, and in the South, biscuits are considered a staple diet. They are served during mealtimes as part of a meal, with butter, soups, stews or gravy.
These are very easy to make. There's white cheddar cheese and black pepper in these biscuits. Smells so cheezy nice when they are in baking in the oven. I love how the cheese bakes up so golden brown in some spots.
These biscuits are moist with a tender flakiness, and very tasty. We ate these while still warm with some mushroom soup to dunk in.
Peppery White Cheddar Biscuits
(adapted from "Better Homes and Garden Baking" or here)
Makes 18 biscuits
4 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup butter
1-1/2 cups finely crumbled or shredded sharp white cheddar cheese (6 ounces)
2 to 3 teaspoons coarsely ground black pepper
1-1/2 cups milk
1 egg, lightly beaten
1 teaspoon water
- Preheat oven to 400F. Lightly grease a large baking sheet; set aside. In a medium bowl, combine flour, baking powder, and salt. Cut in shortening and butter until mixture resembles coarse crumbs. Add cheese and pepper; mix well. Make a well in center of the flour mixture. Add milk all at once; stir just until moistened.
- Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or just until dough holds together. Divide dough in half. Roll or pat each half into 6-inch square, about 1 inch thick. Using a sharp knife, cut dough into 2-inch squares. Combine egg and water; brush tops of biscuits. Place on prepared baking sheet.
- Bake for 13 to 15 minutes or until golden. Remove biscuits from baking sheet; serve warm.
To Store :
Place biscuits in an airtight container or resealable plastic bag; cover or seal. Store in the refrigerator for up to 2 days. To serve, preheat oven to 300F. Place scones on a baking sheet and bake for 5 to 6 minutes or until warm.
To Make Ahead :
Prepare and bake biscuits as directed; cool completely on a wire rack. Place biscuits in a freezer container or bag and freeze up to 3 months. To serve, wrap frozen biscuits in foil and bake in a 300F oven about 15 minutes or until warm.
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