- 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
- Preheat oven to 375 F. Grease baking sheet with lard; set aside.
- 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.
- 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.
- 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.
- Bake for 25 to 30 minutes, or until puffed and golden.
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