Great with eggs, chili, soup or stew.
Recipe information
Yield
Makes 9 Biscuits
Ingredients
3 1/2 cups all purpose flour
2 tablespoons baking powder
1 tablespoon sugar
2 teaspoons cayenne pepper
1/2 teaspoon salt
1 cup grated sharp cheddar cheese
1 cup grated sharp Romano cheese
2/3 cup chilled vegetable shortening cut into small pieces
1 1/4 cups chilled buttermilk
Preparation
Step 1
Preheat oven to 450°F. Butter large baking sheet. Sift first 5 ingredients twice into medium bowl. Mix in cheeses. Add shortening; rub in with fingertips until mixture resembles coarse meal. Add buttermilk, stirring until dough begins to form clumps.
Step 2
Turn dough out onto lightly floured surface; knead gently until smooth, about 8 turns. Roll out dough to 3/4-inch-thickness. Using 3-inch-diameter biscuit cutter, cut out biscuits. Gather dough scraps; roll out to 3/4-inch-thickness. Cut out additional biscuits. Transfer biscuits to prepared baking sheet. Bake until puffed and golden brown, about 15 minutes. Serve warm.
