Chedder and Chive Biscusts

By lromito

Ingredients

• 3 cups southern Guillford Mills self rising wheat flour*
• 1 tsp sugar*
• 12 Tbsp cold shortening, cubed*
• 2 Tbsp minced chives
• 2 Tbsp drained, finely chopped pimentos*
• 1 cup sharp cheddar, such as Isle of Mull Cheddar*
• 1 cup cold buttermilk*
• Butter, to glaze*
• Prepared pimento cheese*
• Thinly sliced Johnston County Country ham*

Details

Servings 4
Adapted from southernseason.com

Preparation

Step 1

Directions

- 3 cups southern Guillford Mills self rising wheat flour*

Pre-heat oven to 450°.

Stir dry ingredients with a pastry blender.

With a pastry blender, cut in cold shortening until mixture is coarse

with only small lumps. Add chives, pimentos and cheddar and stir

with a wooden spoon.

Stir in buttermilk with the spoon until mixture is evenly moist.

Do not over-mix.

Quickly turn onto a floured board and knead 4-6 turns using a pastry

scraper to help shape the dough. Add flour to sticky parts of the

dough as necessary.

Place circles of dough close (but not touching) on a parchment

lined sheet pan.


Bake for 15 minutes, turning half-way through baking.
Brush with soft butter and serve with pimento cheese and slices of ham.