Chicken Noodle Soup and Buttermilk Dry Jack Biscuits
Monday was a little wet and drizzly. So, it was a perfect day for soup. I had some cooked chicken left over from Gaslight Gathering, and some three color rotelle, which would work just fine for the noodles. I added some diced carrot and white radish. I flavored it with a little thyme, oregano, and basil.
I always like a little bread with soup to help sop up the juices. I decided to make biscuits. I thought the dry jack from Springhill Cheese would add a great flavor. I still had buttermilk that needed used up.
These biscuits came out light and fluffy, with a rich, deep flavor from the cheese and buttermilk.
Recipes
Pre-heat oven to 450 F.
In a mixing bowl, stir together flour, sugar, baking powder, baking soda, salt, cream of tarter, and baking soda.
Cut in butter until mixture resembles coarse crumbs.
Stir in dry jack cheese.
Add buttermilk, stir until dough comes together.
Turn out onto a lightly floured surface. Knead lightly, adding flour as necessary, until dough is not sticky.
Pat or roll out to 1/2 inch thick. Cut into six biscuits.
Place biscuits on an ungreased cookie sheet. Bake 8 - 12 minutes, or until biscuits are firm and golden brown.
Happy Eating!
