*Photo Coming Soon*
This recipe is from one of my favorite cooks, Paula Deen! I love her style of cooking, and her outgoing, sweet personality. (A lot like me) :) In this recipe of hers that I’m going to share, she turns a food that most people associate with breakfast into a dinner item. Soft, buttery biscuits with cheddar cheese throughout, go perfectly with the stew I paired them with. They would go nicely with any meal though.
Paula Deen Cheddar Biscuits
1 cup buttermilk
1/4 stick butter, melted
3/4 cup grated sharp Cheddar
1/3 cup shortening or lard
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 cup self-rising flour (It’s easy to make self rising flour out of all-purpose: Measure the desired amount of flour into a bowl. For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix to combine)
Preheat oven to 350 degrees.
In a medium bowl, mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk and stir just until blended. Do not over stir. Drop by tablespoonfuls onto a well greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.
Makes about 16 biscuits
april
April is a dedicated wife and almost empty-nester mother of five, as well as Mamaw to two adorable grandbabies. She resides in Southern Indiana, along with her husband Joe and their daughter Melissa, and enjoys the quite life on their 3 acre homestead. She enjoys blogging about her adventures in frugal allergy-free cooking, gardening, household tips, and her family.
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I am confused by the amount of butter you list in therecipe. Do you mean 1/4 pound which is a srick of butter, or 1/4 stick of butter which is 2 Tablespoons or 4 tablespoons which is 1/2 stick of butter?
Hi Sharon, :) the recipe calls for 1/4 stick of butter, which is 2 tablespoons.