Lucky Dog Biscuits
Delicious, fluffy biscuits with a Somerset Ridge twist!
Equipment
- Pastry Blender
Materials
- 1/3 cup unsalted butter
- 2 cups self rising flour
- 3/4 cup Somerset Ridge Lucky Dog Hard Cider
- One cup shredded Swiss cheese
- 1 tsp rubbed sage
- 2 tbsp unsalted butter melted
Instructions
- Preheat the oven to 425°. In a mixing bowl, add 1/3 cup butter and self rising flour. Using a pastry blender, cut the butter into the flour until you have coarse crumbs.
- Add the Lucky Dog Hard Cider, Swiss cheese and sage to the bowl. Stir until well combined in a soft dough forms.
- Lightly flour your work service. Place the dough on the work surface.
- With the palm of your hand lightly flatten the dough, fold the dough over and slightly flatten the dough again. Turn the dough about 1/4 turn and fold the dough over again.
- Repeat two more times. the dough should be smooth and soft.
- Pat the dough to 1/2 inch thickness with your hands.
- Using a 2 1/2 inch biscuit cutter, cut out the biscuits. Lightly pad out the dough again to cut out all of the biscuits. Place the biscuits on an un-greased baking sheet.
- Bake for 10 to 12 minutes or until the biscuits are done and lightly browned.
- Remove the biscuits from the oven and brush 2 tablespoons melted butter over the biscuits before serving.
- Serve biscuits hot.