Summer is a wonderful time to include the beautiful vegetables and fruits of the season in our meals. A good rule is to include a hot quick bread when fresh cool salads and fruits are part of the meal. This insures a balance of flavors, textures, and temperatures. Try this wonderful recipe for cheddar cheese biscuits. Biscuits may be prepared in large batches, with one to bake tonight, and another to wrap and freeze for another meal. That’s meal management at its tasty best!
2 ½ Cups All Purpose Flour
1 ½ Tablespoons Baking Powder
1 Teaspoon Salt
1 Cup Cold Vegetable Shortening
1 Cup (4 Ounces) Freshly Shredded Sharp Cheddar Cheese
1 Cup Low Fat Buttermilk
1 Tablespoon Melted Margarine
½ Teaspoon Garlic Powder
Whisk together the flour, baking powder, and salt in a large bowl. Cut in cold shortening with a pastry blender (or two knives) until shortening is in small particles. Gently stir in cheese. Add buttermilk, stirring only until mixture is moistened. Turn out onto a floured board. Knead gently 3-4 turns. Place in greased bowl, cover, and chill for one hour. Turn chilled dough out on lightly floured surface and pat or roll evenly to 1-inch thickness. Cut with 1 ½ inch cutter. Place on parchment covered baking sheet. Bake in preheated 400 degree until golden brown. Combine melted margarine and garlic powder and brush on tops before serving. Serve piping hot.