1/2 c Butter 3/4 ts Salt
2 1/2 c All-Purpose Flour 2 c Sharp Cheddar Cheese —
2 1/2 ts Baking Powder -shredded
1 ts (-1 1/2) Ground Black Pepper 2 Eggs
3/4 ts Baking Soda 8 oz Plain Yogurt
Preheat oven to 375 F. Butter and flour 9x5x3-inch loaf pan; set
aside. Melt butter in small sauce pan over low heat; set aside to
cool. Combine flour, baking powder, black pepper, baking soda and
salt in a large bowl; stir in Cheddar cheese. In medium bowl, lightly
beat eggs; stir in yogurt and melted butter. Stir into flour mixture
just until moistened. Spoon onto prepared pan.
Bake 35 mins or until golden brown and wooden pick insert in center
comes out clean. Cool in pan on wire rack 10 mins; remove from pan.
Serve warm or toasted if desired.
Makes 1 loaf (16 portions).
Variations:
Rolled biscuits: Place dough on lightly floured surface; roll to
1/2-inch thickness. Cut out rounds with lightly floured 2 1/12-inch
biscuit cutter; place 1 inch apart onto large buttered baking sheet.
Bake 15 to 18 mins. Continue as directed above.
Makes 16 biscuits.
Drop Biscuits: Drop 1/4-cupfuls of dough 1 inch apart onto large
buttered baking sheet. Bake 15 to 18 mins.
Makes 16 biscuits.
Swiss Caraway Bread or Biscuits: Substitute Swiss cheese for Cheddar
cheese; omit black pepper. Add 1 1/2 tsp caraway seeds to flour
mixture. Add 1 Tbs prepared Dijon mustard to yogurt mixture. Bake as
bread or biscuits as directed above.
Makes 1 loaf or 16 biscuits.
(A favorite recipe from National Dairy Board.)
Yields
1 servings