Rebecca's Cooking Journal

salt and pepper

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 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

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.

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