Hot Cheese Drop Biscuits

These are party-sized biscuits, but they are good with a meal too.  For one or two people, make a quarter-sized recipe – these are fast and delicious.  No rolling, quick-baking because they are smaller, and delicious.   Double the recipe, pulse all but the buttermilk together in your food processor, stir in the buttermilk by hand, and portion out a big pan and bake for a bigger crowd.   These are nice served with a sliver of ham or prosciutto on a warm platter on a buffet.                 

                         Hot Cheese Drop Biscuits

6 Biscuits	24 Biscuits
1/2 Cup Flour, all purpose (2 ¼ ounces)	2   Cups Flour, all purpose (9 ounces)
1/2 Teaspoon Baking Powder	2   Teaspoons  Baking Powder
1/8 Teaspoon Salt	1/2  Teaspoon  Salt
1/8 teaspoon Cayenne	1/2  Teaspoon  Cayenne
1/4 Cup Sharp Cheddar Cheese, shredded (1 ounce)	1  Cup  Sharp Cheddar Cheese, shredded (4 ounces)
2 Tablespoons Shortening	1/2  Cup  Shortening
1/4 Cup Buttermilk	1     Cup  Buttermilk

Combine flour, baking powder, salt and cayenne in a large bowl; cut in cheese and shortening with a pastry blender until mixture is crumbly.  Add buttermilk, stirring just until dry ingredients are moistened.

Drop by heaping tablespoonful’s (size 50 scoop) onto greased baking sheets (I use parchment).  Bake at 450° for 9 to 10 minutes or until golden.

2012 Cost:  $1.57 or 7¢ per biscuit

  "The Ultimate Southern Living Cook Book"

Per Serving: 99 Calories; 6g Fat (54.8% calories from fat); 3g Protein; 9g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 125mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.