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Print this Recipe    Cheddar Tomato

Cheddar and Tomato Biscuits
Approximately 12 large biscuits

3 cups flour
1 tablespoon baking powder
6-10 tablespoons butter, margarine or shortening
3/4 - 1 c milk
1/4 - 1/3 cup dried tomatoes, refreshed in hot water and sliced or chopped
1/2 - 3/4 cup grated cheddar cheese and/or Parmesan

Sift the flour and baking powder togeter. Cut in the butter using
a pastry cutter or two forks. Add 1/2 - 3/4 cup of milk and mix
together. If there is still flour in the bowl add more milk.
Biscuit dough should form a loose ball and be stickier than pie
crust dough. Mix dough quickly and stop as soon as it's mixed.

Add tomatoes and cheese. Drop very large spoonfuls (a heaping
serving spoon) of dough onto a greased baking sheet. Bake for
15-20 minutes at 325 degrees. Serve warm or cold.

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