* Exported from MasterCook *
Biscuits, North Carolina Cheese
Recipe By :Christie Morrison
Serving Size : 6 Preparation Time :0:00
Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List
Breads/Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
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8 ounces yellow cheddar cheese -- shredded
17 ounces all-purpose flour -- 3 1/2 cups
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons unsalted butter -- cut in 1/4" cubes, chilled
2 tablespoons unsalted butter -- melted
1 1/2 cups buttermilk
Look for sharp or mild yellow cheddar cheese; extra-sharp cheddar
doesn't melt as smoothly. The dough will be very wet and soft. Keep
your hands well floured and don't be afraid to sprinkle extra flour
on the biscuits to keep them from sticking. To keep the biscuits
tender and prevent overbrowning, use a light-colored round cake pan.
Adjust oven rack to middle position and heat oven to 500F. Grease
light-colored 9" round cake pan. Working with 1/3 cup cheese, use
your hands to squeeze cheese tightly into firm ball. Repeat with
remaining cheese to form 5 more balls; set cheese balls aside.
Pulse 2 1/4 cups flour, sugar, baking powder, baking soda, and salt
in food processor until combined, about 6 pulses. Add chilled butter
and pulse until mixture resembles pebbly, coarse cornmeal, 8 to 10
pulses. Transfer mixture to large bowl. Stir in buttermilk until just
combined. Dough will be very wet and slightly lumpy.
Spread remaining 1 cup flour in rimmed baking sheet. Using greased
1/2-cup dry measuring cup, transfer 6 portions of dough to prepared
sheet. Dust top of each portion with flour from sheet.
Using your well-floured hands, gently flatten 1 portion of dough into
3 1/2" circle and coat with flour. Pick up dough and place 1 cheese
ball in center. Gently pull edges of dough over cheese to enclose and
pinch together to seal. Shake off excess flour and transfer to
prepared cake pan. Repeat with remaining dough and cheese, placing 5
biscuits around edge of pan and one in center. Biscuits will be soft
and will spread slightly as they sit.
Brush biscuit tops with melted butter. Bake for 5 minutes, then
reduce oven temperature to 450F. Continue to bake until biscuits are
deep golden brown, 15 to 20 minutes longer. Let biscuits cool in pan
for 2 minutes, then invert onto plate. Break biscuits apart and turn
right side up. Let cool for 5 minutes; serve warm.
Source:
"Cook's Country, June/July 2017"
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Per Serving (excluding unknown items): 580 Calories; 25g Fat (39.5%
calories from fat); 20g Protein; 67g Carbohydrate; 2g Dietary Fiber;
73mg Cholesterol; 1006mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2
Lean Meat; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.
NOTES : 2017 - 0514