Cheesy Biscuits & Lentils Stew
Biscuits to the rescue on a gray cloudy day....
3 cups flour
1 1/2 tablespoons baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup shortening
1 egg, lightly beaten
1 cup buttermilk
1 cup shredded Monterrey Jack cheese
(or your preference)
. ' . ' . ' . ' .
preheat oven 425
Whisk together ... flour, baking powder, cream of tartar & salt in a bowl. Cut in shortening with a pastry blender, until resembling coarse meal. Lightly beat egg & buttermilk together. Pour into the center of the flour mixture and stir just enough to make dough stick together. Do NOT over beat... that's the trick.
Turn dough out on lightly floured surface and knead gently about 10 time.. just so dough comes together. Roll out to about 1/2 inch thick. Sprinkle cheese over top then fold over in half. Roll out just a bit to stick together. Cut into little 2 inch squares or cookie cutter your biscuit shapes.
Place on an ungreased cookie sheet. Lightly brush a little cream on tops and sprinkle with seasoning. I like Italian herbs, but just plain cracked pepper is marvelous!
Bake 12 minutes or until golden brown.