Birdseed Buttermilk Biscuits With Cheddar Cheese Recipe - flour

Method

• * Note: Look for millet at health food stores.
• Place flour, baking pwdr, 1/8 tsp.
• salt, onion, cheese, millet and butter in food processor fitted with metal blade.
• Mix till cheese and butter are coarsely minced.
• Drizzle buttermilk proportionately over mix.
• Pulse till dough starts to clump together.
• Don't pulse longer than necessary.
• Dough will be very wet.
• Transfer to well-floured board.
• Sprinkle top of dough with flour.
• Fold dough over and back onto itself till smooth, 3 to 5 times, adding flour as needed to keep it from sticking to board.
• Press dough to 1/2-inch thickness.
• Cut with 2 1/2-inch round cutter.
• Transfer biscuits to greased baking sheet.
• Mix egg and 1/2 tsp.
• salt with fork till lightly blended.
• Lightly brush tops of biscuits with egg glaze.
• Bake at 400 degrees till golden brown, about 16 min.
• Transfer to wire rack.
• Cold at least 15 min before serving.
• (Can also be completely cooled, then frzn in an airtight plastic bag for 1 month.
• Let come to room temperature before reheating.
• Serve hot.
• Biscuits reheat best in microwave.)
• This recipe yields 6 biscuits.