From Sandi's Recipe File - Cheese and Carrot Biscuits

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"Cheese and Carrot Biscuits"

Recipe Source:
April 2000 Issue
Reader's Digest

Serving Size: Makes 12 - 14 biscuits

Amount Ingredient

1/3 cup shredded reduced fat cheddar cheese

2 tablespoons shredded carrot

1/2 teaspoon dried thyme leaves

1 2/3 cups all purpose flour

1/3 cup cornmeal

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon cream of tartar

1/8 teaspoon salt

Dash ground red pepper (cayenne)

1/3 cup shortening, butter or margarine

1/2 cup reduced fat sour cream

1/2 cup low fat (1%) milk

Preparation Instructions:

Preheat oven to 450 degrees. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, cheddar cheese, carrot, thyme leaves, cream of tartar, salt and red pepper. Using a pastry blender or 2 knives, cut in the shortening until the mixture resembles coarse crumbs. Add sour cream and milk all at once and stir just until a soft dough forms.
Knead on a lightly floured surface for 30 seconds, then pat or roll until 3/4 inch thick. Using a 2 1/2 inch biscuit cutter, cut into 12 to 14 biscuits, rerolling and cutting the scraps. Place on an ungreased baking sheet.
Brush the tops with a little additional milk if you like. Bake for 10 to 12 minutes or until golden. Serve warm. Makes 12 to 14 biscuits.

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