Cheddar Shortcakes

By Rebecca Reid Published: July 1, 2009

• 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

1. Preheat oven to 425°F.
   
2. Stir together sour cream and water until smooth.
   
3. 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.
   
4. Add cheddar and toss, then stir in thinned sour cream with a fork until just combined.
   
5. 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.
   
6. Transfer biscuits to a rack to cool slightly.
   

• Cuisine: American
• Course: Biscuits and Breads
• Skill Level: Moderate

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