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Cheddar-Cheese Biscuits

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These tender biscuits are best eaten right from the oven.

Source: Martha Stewart Living, June/July 1992
Yield

Ingredients

Directions

Cook's Notes

Adjust the cayenne pepper to your taste.

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  • JaneRW
    12 SEP, 2010
    Also, if you dont like spicy hot biscuits, either decrease the cayenne, or substitute paprika.
    Reply
  • JaneRW
    12 SEP, 2010
    You can make the biscuits look more "country" by just cutting the sheet of dough into squares (for a rectangle/square of dough) or triangles (for a circle of dough). A pizza cutter is sharp and makes the cutting fast...they will rise great.
    Reply
  • jdorney
    16 MAY, 2008
    My guests can't get enough of these. Be sure not to twist the cutter so bisquits will rise properly.
    Reply
  • annareider
    22 NOV, 2007
    these biscuits are amazing! thank you for the recipe!
    Reply

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