Cheddar Pomegranate Biscuits, the perfect blend of savory, sharp cheddar and bursts of sweet pomegranate.
These biscuits are so versatile and in our house, they are a new holiday tradition.
Combine the dry ingredients, then incorporate the buttermilk, cheddar and pomegranate seeds.
These cheddar pomegranate biscuits are extremely soft, so a good floured surface is necessary.
Turn the dough out onto a generously floured surface and press into a 1 ½ inch thick disc.
Use a medium biscuit cutter to cut biscuits, laying them on a baking sheet as you go.
Reform the stray dough pieces into a smaller dough disk and repeat the process until all the dough has been formed.
Brush each biscuit with melted butter. Bake at 450 degrees for 10 minutes, or until golden brown. Brush with melted butter again after pulling them out.
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Cheddar Pomegranate Biscuits
Ingredients
- 2 cups all purpose flour
- 1 ½ tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- ⅓ cup shortening
- 1 cup buttermilk can substitute regular milk mixed with ½ teaspoon vinegar or lemon juice, stirred, and left to sit 5 minutes to curdle
- ¾ cup shredded sharp cheddar cheese
- ½ cup pomegranate seeds about half a pomegranate worth
- melted butter for brushing
Instructions
- Preheat oven to 450 degrees
- Combine flour, baking powder, sugar and salt.
- Cut in shortening with a pastry cutter or fork, should look crumbly.
- Fold in buttermilk, cheddar cheese and pomegranate seeds until combined.
- Turn out onto a floured surface and press into a 1 ½ inch disc. Cut medium sized biscuits using a biscuit cutter and arrange on a baking sheet with about 2 inches in between.
- Brush with melted butter.
- Bake for 15-20 minutes, or until golden brown.
- Brush with more melted butter.
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