Storing Flour... If you use flour
fairly quickly, store it in a cool, dry place. If you use your flour slowly, put
it in a zippered plastic bag and store it in your freezer. This is especially
important with whole wheat flour.
Country Cheese Biscuits
2 C. all-purpose flour
2 t. baking powder
1/2 t. salt
1/2 C. butter
1 C. shredded cheddar cheese
2/3 C. milk
Preheat the oven to 425° F. Lightly grease a baking sheet.
In a mixing bowl, combine flour, salt and baking powder. Cut in butter with a
pastry cutter until it resembles coarse crumbs.
Stir in the cheese and milk. Mix with a fork until the dough comes together and
forms a ball.
Turn the dough out onto a lightly floured board and knead 5 - 6 times. Roll the
dough out to a 1 inch thickness. Cut with a 2 inch biscuit cutter.
Bake for 12 - 15 minutes or until they are a light brown.
Optional: Brush the tops of the biscuits with 2 T. melted butter after removing
form the oven.
