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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Peppery White Cheddar Biscuits

Makes: 18 servings Yield: 18 biscuits
Prep 25 mins Bake 400°F 13 mins
Peppery White Cheddar Biscuits
  • 4  cups  all-purpose flour
  • 2  tablespoons  baking powder
  • 1/2  cup  shortening
  • 1/4  cup  butter
  • 1 1/2  cups  finely crumbled or shredded sharp white cheddar cheese (6 ounces)
  • 2 - 3  teaspoons  coarsely ground black pepper
  • 1 1/2  cups  milk
  • 1  egg, beaten

1. Lightly grease a large baking sheet; set aside. Combine flour, baking powder, and 1/2 teaspoon salt. Cut in shortening and butter until mixture resembles coarse crumbs. Add cheese and pepper; mix well. Make a well in center of the dry mixture. Add milk all at once; stir until just moistened.

2. Turn dough out onto a lightly floured surface. Quickly knead dough 10 to 12 strokes until almost smooth. Divide dough in half. Roll or pat each half into a 6-inch square, about 1 inch thick. Using a sharp knife, cut dough into 2-inch squares. Combine egg and 1 teaspoon water; brush tops of biscuits. Place on prepared baking sheet.

3. Bake in a 400 degree F oven 13 to 15 minutes or until golden on top. Transfer to a wire rack. Serve warm. Makes 18 biscuits.

From the Test Kitchen
  • Prepare and bake biscuits as directed; cool completely. Place biscuits in a freezer container or bag and freeze up to 3 months. To serve, wrap frozen biscuits in foil and bake in a 300 degree F oven about 20 to 25 minutes or until warm.
Nutrition Facts (Peppery White Cheddar Biscuits)
  • Servings Per Recipe 18,
  • cal. (kcal) 247,
  • Fat, total (g) 14,
  • chol. (mg) 34,
  • sat. fat (g) 6,
  • carb. (g) 24,
  • fiber (g) 1,
  • pro. (g) 7,
  • vit. A (RE) 82,
  • sodium (mg) 314,
  • calcium (mg) 192,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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