Teri’s Cheese Herbed Biscuits or Cheddar Chive Biscuits

 

 4 cups flour- White Lily

1 teaspoon baking soda

4 teaspoons baking powder

2 teaspoons salt

½ cup cold butter

2 cups cold buttermilk

1-2 cups grated cheeses- a mix of Cabot cheddar, Swiss, Parmesan (or use half cheddar and half Parmesan)

Fresh herbs- minced- 1 tablespoon fresh thyme, 1-2 teaspoons each fresh rosemary, chives, and parsley

 

Put all ingredients but shortening and buttermilk in the food processor and pulse once or twice.  Then add shortening cut into slices and pulse quickly just until flour starts to look like coarse cornmeal.  Next all at once pour in the buttermilk and just mix until the dough starts to form a ball.  Do not over mix!!  Scrape the dough out of the food processor onto the flour-dusted countertop and knead the dough just lightly to form a nice mound of dough.  Finger press or use a rolling pin to roll out the dough and then cut dough into biscuits. 

Place on an ungreased baking sheet and bake in a 450-degree oven for about 12 minutes.  Serve and eat.

 * These are great made into small biscuits and served with salads or soup.

 **When cool freeze extras in a zip lock bag and then thaw, heat, and serve when desired.

 

 

Cheddar Chive Biscuits

4 ¾ cups flour

8 teaspoons baking powder

2 teaspoons sugar

1 teaspoon salt

1 cup cold butter- cut into  ½” cubes

1 ¾ cups buttermilk

2 cups grated Cabot cheddar cheese

 

Follow directions for Cheese Herb Biscuits above.