Essie Andrews, F.H.S.
- 2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp dry mustard
- 1/2 tsp baking soda
- 1 cup Cheddar cheese cubes
- 1 cup sour cream
Assemble blender. Heat oven to 450°F. (230°C.). Grease a cookie sheet. Sift dry ingredients together into a large bowl. Put 1/2 of the cheese into blender container. Cover and process 3 cycles at grind. Empty into dry ingredients and repeat with remaining cheese. Add sour cream and mix well. Knead dough very lightly on floured board. Roll out about 3/4 inch (2 centimeters) thick and cut with floured cutter.
Bake 10 – 12 minutes, or until golden brown.
Yield: 1 dozen.
