Swiss Buttermilk Biscuits - cooking recipe

Ingredients
    3 c. unsifted flour
    1 Tbsp. sugar
    1 1/2 tsp. baking powder
    3/4 tsp. salt
    1 pkg. active dry yeast
    1 c. buttermilk
    1/4 c. water
    1/4 c. vegetable shortening
    1/2 c. coarsely shredded Swiss cheese
    2 Tbsp. margarine, melted
    caraway seed
Preparation
    In a large mixing bowl, thoroughly combine 3/4 cup flour, sugar, baking powder, salt and undissolved yeast.
    Combine buttermilk, water and shortening in a saucepan.
    Heat over low heat until liquids are very warm (120\u00b0 to 130\u00b0).
    Shortening does not need to melt.
    Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
    Add 3/4 cup flour and beat at high speed 2 minutes, scraping bowl occasionally.
    Stir in cheese and enough additional flour to make a soft dough.
    Turn out onto lightly floured board and knead until smooth, about 5 minutes.

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