Elevate Simple Meals with Cheddar Biscuits

Make the dough for these biscuits the day before, refrigerate, cut and bake the next day. Leaving the messier prep work and dishes behind means more time for enjoying the day. These biscuits were just the touch I needed for our fall picnic-enjoyed with a vegetable soup.

Cheddar Biscuits

(15)

In food processor, pulse together flour, baking powder, baking soda and salt.  Add cheese.
1 cup whole wheat flour
1 cup all purpose flour
1 tablespoon baking powder
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup whole grain cornmeal
1 1/4 cups aged cheddar cheese, shredded

Add butter, cut into small pieces.  Pulse into flour mix until pieces are very small and mixed thorough.  Mix in yogurt.
1 stick butter (I use Earth Balance Buttery Spread)
3/4 cup nonfat plain yogurt

At this point, I formed the dough into a ball, placed in a greased zipper bag and refrigerated overnight.

Remove dough from refrigerator.  On a floured surface, roll dough into a rectangle 1 inch thick.  Cut with 2 inch biscuit cutter. Place on a parchment paper lined baking sheet.

Bake at 450 F for 12-15 minutes. 

Here's our picnic plate, with a bean and vegetable soup, kielbasa slices and baked apples. Later we enjoyed a biscuit in a BBQ pork and and slaw sandwich. The biscuits stayed fresh for several days.