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cheddar biscuits

Makes about 10


• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup finely diced Cabot Sharp Cheddar (about 4 ounces)
• 1½ cups heavy cream


1. Place rack in upper third of oven and preheat oven to 450ºF. Butter baking sheet and set aside.

2. Into large bowl, sift flour, baking powder and salt. Stir in cheese. With fork, stir in cream a little at a time until no dry bits remain and dough has formed (you may not need all the cream).

3. Turn dough out onto lightly floured work surface and knead about 6 times. Roll or press dough into 3/4-inch-thick circle. Cut out rounds with floured 2½-inch cutter or inverted glass, pressing scraps together to cut additional biscuits. Alternatively, cut circle into 10 wedges.

4. Place biscuits 1 inch apart on prepared baking sheet. Bake for 12 to 15 minutes, or until golden.

Nutrition Analysis
Calories 313 , Total Fat 22g , Saturated Fat 13g , Sodium 316mg , Carbohydrates 20g , Dietary Fiber <1g , Protein 9g , Calcium 251mg 


Recipe & photo courtesy of Cabot Creamery Cooperative


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