These little rolls are much more than biscuits. Bread flour gives them a chewy texture and crisp crust, and the addition of cheese and buttermilk introduces extra protein and makes for a satisfying side dish or snack. Make them with Monterey Jack or cheddar cheese for a brunch or potluck.FOR MORE, SEE HOMEMADE BISCUITS AND MORE USING LARD
• 1/4 cup lard, cold and coarsely chopped, plus more for greasing pan
• 2-1/2 cups bread flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup buttermilk
• 1 cup grated cheese of your choice
1. Preheat oven to 375 F. Grease baking sheet with lard; set aside.
2. In large bowl, sift together flour, salt, baking soda, and baking powder. Using pastry blender, cut in lard until mixture resembles coarse crumbs. Add buttermilk, and mix lightly with fork.
3. Turn dough out onto lightly floured surface, and knead lightly. With floured rolling pin, roll out to 1/4-inch thickness. Sprinkle cheese evenly over dough.
4. Roll dough up, jellyroll style, and then cut into 3/4-inch-thick slices. Place, cut-side down, 1 inch apart on prepared baking sheet.
5. Bake for 25 to 30 minutes, or until puffed and golden.