{"id":568,"date":"2013-02-16T16:23:48","date_gmt":"2013-02-16T21:23:48","guid":{"rendered":"https:\/\/stirmypot.com\/wordpress\/?p=568"},"modified":"2013-02-16T16:23:48","modified_gmt":"2013-02-16T21:23:48","slug":"cheddar-buttermilk-biscuits","status":"publish","type":"post","link":"https:\/\/stirmypot.com\/wordpress\/?p=568","title":{"rendered":"Cheddar Buttermilk Biscuits"},"content":{"rendered":"

A little kick from cayenne pepper and sharp cheddar cheese make these biscuits a great accompaniment to about anything! Of course, you can control the amount of cayenne according to your heat tolerance. I recommend with any recipe to start with a lesser amount and work up from there since it is a spice and does add flavor. Also, if you do not have a cookie cutter, a drinking glass works just fine. Enjoy! <\/p>\n

\"food\"<\/a><\/p>\n

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2 C. all-purpose flour
\n2 Tbsp. sugar
\n4 tsp. baking powder
\n1\/2 tsp. salt
\n1\/4 to 1\/2 tsp. cayenne pepper
\n1\/2 c. cold butter
\n1\/2 c. shredded sharp cheddar cheese
\n3\/4 c. buttermilk<\/p>\n

In a bowl, combine the flour, sugar, baking powder, salt and cayenne. Cut in butter until mixture resembles coarse crumbs. Add the cheese and toss. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. pat or roll to 1 in. thickness; cut with a floured 2-1\/2 in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 425 for 15-18 minutes or until golden brown. Serve warm. <\/p>\n

Yields: 6-8 biscuits.<\/p>\n","protected":false},"excerpt":{"rendered":"

A little kick from cayenne pepper and sharp cheddar cheese make these biscuits a great accompaniment to about anything! Of course, you can control the amount of cayenne according to your heat tolerance. I recommend with any recipe to start with a lesser amount and work up from there since it is a spice and … <\/p>\n

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