Elephant shaped buttermilk biscuits with cheddar cheese – perfect for dipping into soup, spreading with jam, or packing into school lunches.

This recipe made over 3 dozen biscuits, but the quantity really comes down to the size and shape of your biscuit (cookie) cutter.

Ingredients:

• 10 tbsp Butter
• 3 cups Flour
• 3 tsp Baking Powder
• 1/2 tsp Salt
• 3/4 cup Buttermilk
• 1 cup grated Cheddar Cheese

Directions:

1. Preheat the oven to 400, and line two baking sheets with parchment paper or grease.
2. Cut the butter into the flour, baking powder, and salt until well combined.
3. Use your hands to distribute the cheddar cheese throughout the mixture.
4. Pour in the buttermilk.  The buttermilk should bring the dough together into a solid mixture.
5. Roll out the dough to about 3/4″ thickness.
6. Using a cookie cutter, cut out your biscuits.
7. Bake for 12-15 minutes.