Cheddar Shortcakes
What does one eat with Cream of Tomato soup? Cheddar shortcakes.
I love a simple quick bread recipe, and this particular recipes makes large, tasty biscuits that dips well in a simple, thin soup.
Cheddar Shortcakes
By July 1, 2009
Published:- Yield: 6 biscuits (6 Servings)
What does one eat with Cream of Tomato soup? Cheddar shortcakes. I love a simple quick bread recipe, and this particular recipes …
Ingredients
- 1 cup sour cream
- 3/4 cup water
- 3 cup flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon salt
- 3 tablespoons butter cold, cut into bits
- 6 ounces cheddar cheese sharp, shredded, about 1 1/2 cups
Instructions
- Preheat oven to 425°F.
- Stir together sour cream and water until smooth.
- Sift together flour, baking powder, baking soda, and salt into a bowl, then blend in butter with your fingertips or a pastry blender until there are no longer any lumps.
- Add cheddar and toss, then stir in thinned sour cream with a fork until just combined.
- Drop dough in 6 evenly spaced mounds on a buttered baking sheet and bake in middle of oven until pale golden and cooked through, 15 to 20 minutes.
- Transfer biscuits to a rack to cool slightly.
- Cuisine: American
- Course: Biscuits and Breads
- Skill Level: Moderate
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This entry was posted on Wednesday, July 1st, 2009 at 10:22 am and is filed under yummy. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
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