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

Yield: 6 biscuits

Ingredients:

1 cup sour cream
3/4 cup water
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
3 tablespoons cold unsalted butter, cut into bits
6 oz sharp Cheddar, coarsely grated (1 1/2 cups)

Directions:

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.

Related posts:

1. Arroz con Crema
2. Baked Macaroni and Cheddar
3. Chicken Pot Pie and Chicken Pot Pie Stew
4. Chocolate Chip Cookies, or, How You Know You’re “Home”
5. Cream of Cucumber Soup

Tags: biscuits, bread

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. You can leave a response, or trackback from your own site.