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Louisiana Cheddar Biscuit Ya Ya

3 February 2007

It seems like no one in Louisiana can just cook something plain or mild. It’s considered unpatriotic to do so. We like our food a bit on the wild side!

Making southern biscuits is no big deal for most, but making some that will make your taste buds proclaim, “that’s exciting!” is another matter. When we bake for the masses we want a chorus of praise and with these biscuits, you’re sure to hear “that’s exciting” sung over and over again.
Serves 6-8
2 cups self rising sifted flour
1/4 cup shortening
1/3-1/2 cup of grated cheddar cheese
1/2 teaspoon Chef Paul Prudhommes Vegetable Magic
3/4 cup whole milk
Baking Time: 10-12 minutes
Baking Temperature: 450º
Pre-heat the oven to temperature. In a large bowl, add flour, cheese and seasoning. Mix well. Cut shortening into dry ingredients until mixture resembles coarse crumbs. With the fork, stir in enough milk to form a soft dough or until the dough pulls away from the sides of the bowl. Turn dough onto a lightly floured board or pastry cloth, knead just until smooth. Roll dough out to 1/2 inch thickness, cut with floured 3 inch round cutter or a correct sized juice glass. Place biscuits, just touching each other on an un-greased baking sheet. (A little cooking spray will not hurt). Bake 10-12 minutes or until golden brown.

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