Soup Bone Cattle Company Butch and Sue Dohmann | (361) 564-2078 (home) | (361) 935-5261 (cell) | wrdohmann@aol.com
SOUP BONE CATTLE COMPANY
Competition Biscuits
2- Cups of Pioneer Flour
1- Tablespoon Baking Powder
½- Teaspoon Salt
1/3- Cup Butter
3/4- cup Milk
4- ounces Cheddar Cheese (shredded)
1- Teaspoon Black Coarse Pepper
3X
6- Cups of Pioneer Flour
3- Tablespoon Baking Powder
1½- Teaspoon Salt
1- Cup Butter
2 1/4- cup Milk
12- ounces Cheddar Cheese (shredded)
3- Teaspoon Black Coarse Pepper
Combine Flour, Baking Powder, Pepper and Salt, and mix well. Add butter and work in until mixture
resembles cornmeal. Add milk and cheese mix into a tacky ball. Spread a small portion of flour on
board and drop mixture board and knead until spongy. Press out with hands or roll out. Cut and
place in Dutch oven. Place biscuits tight to each other this will make them rise rather than spread
out.
Cook at 400- for about 15 minutes. Remember 2/3 coals on top and 1/3 on the bottom.
2- Cups of Pioneer Flour
1- Tablespoon Baking Powder
½- Teaspoon Salt
1/3- Cup Butter
3/4- cup Milk
4- ounces Cheddar Cheese (shredded)
1- Teaspoon Black Coarse Pepper
3X
6- Cups of Pioneer Flour
3- Tablespoon Baking Powder
1½- Teaspoon Salt
1- Cup Butter
2 1/4- cup Milk
12- ounces Cheddar Cheese (shredded)
3- Teaspoon Black Coarse Pepper
Combine Flour, Baking Powder, Pepper and Salt, and mix well. Add butter and work in until mixture
resembles cornmeal. Add milk and cheese mix into a tacky ball. Spread a small portion of flour on
board and drop mixture board and knead until spongy. Press out with hands or roll out. Cut and
place in Dutch oven. Place biscuits tight to each other this will make them rise rather than spread
out.
Cook at 400- for about 15 minutes. Remember 2/3 coals on top and 1/3 on the bottom.
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