Whole-Wheat Cheesy Biscuits

Cheesy biscuits- are good with stew; Cheesy biscuits bid others adieu

Cheesy biscuits- great with jelly; Cheesy biscuits- get in 2Bit's belly

Cheesy biscuits-are oh-so-scrumptious; Cheesy biscuits- are whole-wheatalicious! 

What You Need:

6 tbsp butter, cut into 1/2 in. pieces

1-1/2 oz light cream cheese, cut into 1/2 in. pieces

2 c all-purpose flour

1 c whole-wheat flour

2 tsp sugar

1 tbsp baking powder

3/4 tsp salt

1/2 tsp baking soda

3/4 c parmasen/ mozzarella cheese

1-1/4 c buttermilk, chilled

*Make 16 biscuits; 2Bit halved the recipe.

{Recipe adapted from America's Test Kitchen}

Preheat oven at 425

Place chopped cream cheese and butter in fridge/freezer to make cold.

Combine dry mixture with butter and cream cheese in a bowl and mix until small clumps form... Or pulse in a food processor-just make sure the cream cheese and butter are frozen so they don't gum up your machine. Add gated parm/mozz cheese to flour mixture.

Combine buttermilk and dry mixture with rubber spatula, until no longer sticky; then knead. (2Bit made her buttermilk with the ratio of 1 tbsp lemon juice per 1 cup milk. Leave at room temp until thickened, about 10 min., then use.)

Onto lightly floured surface, pat out dough to about 3/4 inches thick. To cut out biscuits, use a glass... or biscuit cutter, if you're into that. 2Bit's not that sophisticated...

Place on greased cookie sheet or pizza stone and bake 12-15 min. Rotate baking sheet half way in if necessary, and lower temp to 400.

You can add extra cheese on top before baking. 2Bit forgot to do this but they were still delicious...

 Jam? No thank you!.. This Bit is a jelly girl...raspberry, please!