- Prep Time: 15 Minutes (Total Time: 33 Minutes)
- Serving Size: 10
- 2-1/4 cups Flour, Divided
- 1 tablespoon Sugar
- 1/4 teaspoon Salt
- 1 teaspoon Baking Soda
- 1/4 cup Solid Vegetable Shortening
- 1 cup KRAFT Shredded Cheddar Cheese
- 1-1/4 cups Buttermilk
- 2 tablespoons Butter Or Margarine, Melted
PREHEAT oven to 425°F. Spray 9-inch round baking pan with cooking spray; set aside. Mix 2 cups of the flour, the sugar, salt and baking soda in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheese and buttermilk just until blended. Let stand 3 min.
PLACE remaining 1/4 cup flour in small bowl. Divide dough into 10 equal portions. (Dough will be sticky.) Add dough, 1 portion at a time, to flour; toss until evenly coated. Shake off excess flour. Shape into ball. Place in prepared pan. Repeat with remaining dough. (Pan will be full with balls touching each other.) Brush with butter.
BAKE 15 to 18 min. or until golden brown. Cool in pan 3 min. Remove to wire rack. Separate biscuits. Serve warm.
KRAFT KITCHENS TIPS
Size It Up:
Looking for something to serve at your next brunch? This biscuit recipe makes enough for 10 servings!
Prepare as directed, using KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.
RECIPE COURTESY OF KRAFT FOODS