Makes:
15 biscuits
Utensil:
Saladmaster Food Processor
large mixing bowl
Cookie Sheet (12 ½ x 15 ½)
Ingredients
1
cup
all purpose flour
(120
g)
1
cup
cake flour
(110
g)
1 1⁄2
teaspoons
baking powder
(7
g)
1
teaspoon
salt
(6
g)
1⁄4
teaspoon
garlic powder
(1
g)
1⁄4
teaspoon
baking soda
(1
g)
3
tablespoons
Earth Balance Natural shortening sticks
(42
g)
1⁄3
cup
cheddar cheese, finely shredded, use Cone #1
(38
g)
1
cup
low-fat buttermilk
(240
mL)
Directions:
- In a large bowl, combine all-purpose flour, cake flour, baking powder, salt, garlic powder and baking soda.
- Cut in shortening until mixture resembles coarse crumbs. Add cheddar cheese.
- Stir in buttermilk and mix until just moistened.
- Line baking/cookie sheet with parchment paper. Using a tablespoon, drop two spoonfuls of biscuit batter onto baking sheet; drop batter for each biscuit approximately 2-inches apart.
- Bake at 425°F/218°C for 10 - 12 minutes, or until golden brown. Remove from oven and transfer to a baking rack; allow to cool slightly before serving.
Directions
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