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Dixieland Biscuits With Wisconsin Colby

For 12 biscuits:
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. baking soda
6 Tbsp. (3-oz.) butter
1/3-lb. Wisconsin Colby Cheese
2/3 c. cream
Dash salt

For 48 biscuits:
6 c. flour
1/4 c. baking powder
1 tsp. baking soda
1 1/2 c. (12-oz.) butter
5 to 6 c. (2-lbs) Wisconsin Colby Cheese
2 c. cream
1 tsp. salt

Combine flour, baking soda and powder, salt, and mix well. Cut butter into chunks and blend into dry ingredients until mixture resembles a coarse meal. Grate Colby cheese and add it to biscuit mixture; blend well. Add cream a little at a time and mix gently just until mixture holds together. (Do not over mix.) Roll mix out onto a lightly floured surface to 1/2 inch thickness. With a 2 1/2 inch biscuit cutter, cut desired number of biscuits. Place biscuits on an ungreased sheet pan and bake at 425° F for 10 to 12 minutes or until golden brown.

Note: For best results serve immediately. Serve the biscuits with sausage or bacon and scrambled eggs.

Makes 12-48 servings.

Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.


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