Monday, December 17, 2012

Cheesy Buttermilk Biscuits

Comfort food time!
I love a good biscuit. I also love a good melted cheese. When it comes to melting, Fontina is my favorite cheese for melting. So putting the two together just made sense to me. Serving with your favorite preserve takes these babies over the top. If you are not gluten-free you can use 1 3/4 cups regular all purpose flour and get a similar biscuit.

Gluten-Free Cheesy Buttermilk Biscuits
adapted from Halee The Homemaker

1 1/2 cups better batter flour

2 tsp baking powder
½ tsp baking soda
1 tsp salt
¼ cup palm shortening or butter
¾ cup buttermilk
6 ounces Fontina Cheese

Preheat oven to 500° degrees F
Sift together flour, baking powder, baking soda, and salt.
Add shortening and cut in until mixture resembles fine crumbs.
Blend in buttermilk to make the dough.
Divide the dough into two pieces.
Put onto floured surface and roll until 1/4 inch thick.
Cut your dough into biscuit sized circles.
Place slices of fontina cheese on top of 1/2 the rounds.
Place rounds on top of rounds with cheese and seal
Place on a greased pan or baking stone.
Bake 8-10 minutes or until golden brown.
Serve with a good cranberry sauce, honey, or your favorite preserve.

1 comment:

  1. You are so clever. Those biscuits are puffs of cheese and bread goodness. :)


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