Joe Ortiz - American Bread
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"To cook is to create. And to create an act of integrity, and faith,"


Three-Cheese Drop Biscuits




"...the fact remains that when a Southerner reaches for a biscuit or a square
of cornbread,  he usually reaches for two, ever mindful of that oft-repeated
invitation to eat: 'Take two and butter 'em while they're hot."

- John T. Edge,
A Gracious Plenty: Recipes and Recollections from the American South

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Friday, November 10, 2006

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Three-Cheese Drop Biscuits
Bon Appétit Archives

Bon Appetit
Bon Appetit

1 1/4 cups flour
1 1/2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons chilled unsalted butter, diced
1/2 cup (packed) grated sharp Cheddar cheese (2 ounces)
1/2 cup (packed) grated Monterey Jack cheese (2 ounces)
1/2 cup grated Parmesan cheese (1 1/2 ounces)
2/3 cup chilled buttermilk

Preheat oven to 400 degrees F. Lightly butter a baking sheet. Whisk flour, sugar, baking powder, soda and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Add all cheeses and toss to coat well. Gradually mix in buttermilk. Drop dough by
1/4 cupfuls onto prepared sheet, spacing 2 inches apart. Bake biscuits until golden on top, about 16 minutes.

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