I saw the recipe for Cheddar Cheese Biscuits in the
same issue of The Backwoodsman in which I
found my emergency lighting. I decided I would try
and make these as well.
They have a photo in the magazine that is attributed
to Betty Crocker and not the same shape as they call
for in the instructions. I will say that the Betty Croker
photo is much more appealing than the the final product.
They call for cutting them into 2 inch squares.
These were OK. My issue with the recipe is that
the measurements for the ingredients were ambiguous.
For someone that does not bake often, that's tragic.
They gave ranges of 1/3 to 1 tsp salt.
This could be 2/3 tsp salt less, which is a big difference.
They also ranged from 1/2 to 2/3 cup shortening,
again, a pretty big difference.
I really don't find them very tasty, perhaps due to salt
especially since our butter is not very salty.
If I add salt, they are better but, for me, not
worth making again so I won't bother with the recipe.
My husband liked them but says they would be better
baked with lard. He says shortening adds a bitterness to them.
I will say h says it tastes just like a campfire biscuit
so these may be a win at the campfire,
but no so much in my kitchen.