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Categories:
vegetables salt butter white flour whole wheat flour corn meal baking powder black pepper grated cheese vegetable broth milk
Viewed: 54 - Published at: 5 years agoIngredients
- 4 cups vegetables (carrots, celery, onions, broccoli or other)
- 2 teaspoons salt
- 2 1/2 sticks salted butter
- 6 cups white flour
- 1 cup whole wheat flour
- 1 cup corn meal
- 5 tablespoons baking powder
- 1 tablespoon black pepper
- 2 cups grated cheese (Jarlsberg, Swiss or cheddar)
- 1 cup vegetable broth or vegetable juice (like V-8)
- 2 cups whole milk
Method
- Preheat oven to 400 to 425 degrees.
- Shred carrots and finely dice remaining vegetables.
- Set aside in a bowl and sprinkle with salt.
- Mix together remaining dry ingredients and black pepper.
- Cut butter into dice-sized cubes and blend into flour with pastry blender.
- Add cheese to flour mixture and toss together to coat well.
- Add vegetables to butter-flour-cheese mixture.
- Slowly pour vegetable broth into mixture, mixing quickly.
- Add enough milk a little at a time until the desired consistency of sticky but not soupy is achieved.
- (You may or may not use two cups.)
- Drop biscuits, using one-quarter cup, onto ungreased baking sheets.
- Bake about 10 minutes, rotate racks and bake 10 minutes more.
- Biscuits are done when they are browned and sizzly.
- Keep warm until serving time.
