I always like a little bread with soup to help sop up the juices. I decided to make biscuits. I thought the dry jack from Springhill Cheese would add a great flavor. I still had buttermilk that needed used up.
These biscuits came out light and fluffy, with a rich, deep flavor from the cheese and buttermilk.
Chicken and Rotelle Soup6 cups chicken stock
1 cup diced cooked chicken
3/4 cup diced carrots
3/4 cup diced white radishes
1 cup tri-color rotelle noodles
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. dried time
salt and pepper to taste
In a large sauce pan, heat stock over medium heat. When it comes to a simmer, add carrots, radishes, and dried herbs. Let simmer gently until vegetables are tender. Add noodles, increase heat until liquid comes to a boil. When noodles are al dente, stir in chicken. Add salt and pepper to taste.
Buttermilk Dry Jack Biscuits1 cup all purpose flour
3/8 cup buttermilk
1/3 cup grated dry jack cheese
1/4 cup butter, cold, cut into 1/4 inch cubes
1 1/2 tsp. baking powder
1 tsp. sugar
1/4 tsp. cream of tartar
1/8 tsp. baking soda
1/8 tsp. salt
Pre-heat oven to 450 F.
In a mixing bowl, stir together flour, sugar, baking powder, baking soda, salt, cream of tarter, and baking soda.
Cut in butter until mixture resembles coarse crumbs.
Stir in dry jack cheese.
Add buttermilk, stir until dough comes together.
Turn out onto a lightly floured surface. Knead lightly, adding flour as necessary, until dough is not sticky.
Pat or roll out to 1/2 inch thick. Cut into six biscuits.
Place biscuits on an ungreased cookie sheet. Bake 8 - 12 minutes, or until biscuits are firm and golden brown.