December 3, 2011
Better Homes and Gardens Double-Cheddar Holiday Biscuits
This recipe has 10 ingredients. It takes 20 minutes of prep and 16 minutes of baking time and makes 24 biscuits. All the ingredients are basic and I had no problems finding at my local grocery store. I always use whole fat buttermilk and this recipe was no exception. I rarely use low-fat buttermilk even if a recipe calls for it, the taste seems unauthentic to me. Instead of rolling the dough out to cut the biscuits I followed the way that my mother-in-law taught me a long time back and hand patted out the dough and used the top of a plastic cup to cut. I have also used the top of measuring cups to cut out biscuits before and that works well also. I did not pierce the dough, I forgot to do the step and have never done it to my biscuits before, so I don't think the step is necessary, my biscuits rose nicely without. I followed the remainder of this recipe as written.
I must say this was one of the highlights of my Thanksgiving spread. Everyone absolutely loved these biscuits and they were the perfect accompaniment to the collard greens that I served. The two cheddar cheeses blended perfectly together and made for a rich and delicious biscuit. Most importantly these biscuits are very versatile and would work well as either a side dish or a breakfast food.
For the recipe go to Double-Cheddar Holiday Biscuits.