Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Angela's Bistro 51 Cheddar Biscuits
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- #104366
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon garlic powder
3 tablespoons shortening
1/2 teaspoon baking soda
1 cup buttermilk
3/4 cup grated Cheddar cheese
2 tablespoons chopped fresh parsley
directions
Combine sifted flour, baking powder, salt, and garlic powder, and sift into a mixing bowl. Cut shortening into mixture until dough is size of peas.
Dissolve baking soda in buttermilk; stir into dry ingredients until moistened. Beat with a wooden spoon for about 1 minute. Quickly stir in cheese and parsley.
Turn dough out onto a well-floured board (dough will be sticky). Using a well-floured rolling pin, roll to 1/2-inch thickness.
Cut into rounds, and place in a lightly greased pie plate, with sides touching. Bake at 450 degrees F for 10 to 12 minutes.
added by
schmidt
nutrition data
136 calories, 6 grams fat, 16 grams carbohydrates, 4 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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