These cheesy biscuits are tender and light and kids will love their fun shape.
| 2 |
|
cups all-purpose flour |
| 2 |
|
teaspoons baking powder |
| 1/4 |
|
teaspoon baking soda |
| 1/4 |
|
teaspoon garlic salt |
| 1/2 |
|
cup cold LAND O LAKES® Butter, cut into chunks |
| 6 |
|
ounces (1 1/2 cups) LAND O LAKES® Jalapeño Jack Cheese, shredded |
| 3/4 |
|
cup buttermilk* |
|
|
Chopped ripe olives or red bell pepper, cut into small pieces |
Heat oven to 450°F. Combine flour, baking powder, baking soda and garlic salt in large bowl; cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Add cheese; toss to coat with flour mixture. Stir in buttermilk just until moistened.
Turn dough out onto lightly floured surface; knead 10 times or until smooth. Roll out dough to 1/2-inch thickness. Cut with 3- to 4-inch bat-shaped cookie cutters.
Place 1 inch apart onto large ungreased baking sheet. Press olives or red pepper pieces into dough for eyes.
Bake for 10 to 12 minutes or until lightly browned. Serve warm with butter.
*Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 3/4 cup. Let stand 5 minutes.
Recipe Tip
Use your favorite Halloween cookie cutter, such as broomstick or ghost, or use a round biscuit cutter to cut biscuits.
VARIATION:
Red Pepper Biscuits: Add 1/4 cup finely chopped roasted red pepper, patted dry, to dough with the cheese.
