Cheddar Biscuits

These biscuits are light, flaky and full of cheesy goodness.  It is our family’s favorite “soup bread”. Someday, when I get my sourdough starter “restarted”, I shall post the sourdough version I came up with. It was delightful!

HEAT oven to 450ºF.
MIX first 5 ingredients in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in Cheddar. Add milk; stir until mixture forms soft dough.
PLACE on lightly floured surface; knead 8 to 10 times or until smooth. Pat out dough into 6-inch square. Cut into 9 squares; place, 2 inches apart, on baking sheet.
BAKE 10 to 12 min. or until golden brown.

Witty Wednesday

 I’ve been trying to master sprouting wheat berries for bread.  I kept getting the sprouts way too long, and the bread flops.  Finally, the last batch I sprouted and dried worked! I made bread today (and rolls) and they turned out beautifully. I’m quite thrilled. I’ll post a recipe soon. And I hope to have a tutorial on how to sprout grains and an article on why it is so good for you!

“Whole grains contain phytic acid in the bran of the grain.  Phytic acid combines with key minerals, especially calcium, magnesium, copper, iron, and zinc and prevents their absorption in the intestinal tract. Soaking, fermenting, or sprouting the grain before cooking or baking will neutralize the phytic acid, releasing these nutrients for absorption. This process allows enzymes, lactobacilli and other helpful organisms to not only neutralize the phytic acid, but also to break down complex starches, irritating tannins and difficult-to-digest proteins including gluten. For many, this may lessen their sensitivity or allergic reactions to particular grains.  Everyone will benefit, nevertheless, from the release of nutrients and greater ease of digestion.”  ~ Sue Gregg