Monday, September 28, 2009

cheese biscuits.

Cheese Biscuits
adapted from Betty Crocker's Cookbook, 1979

1/3 cup shortening
1 3/4 cups all-purpose flour
2 1/2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. cayenne pepper
1/2 cup grated cheddar cheese (I like sharp)
1/8 cup grated parmesan cheese 
3/4 cup milk

Heat oven to 45o F. Mix dry ingredients, then cut shortening into the mixture. Mix ingredients with your hands until the texture is about like cornmeal/fine crumbs. Add cheeses. Stir in just enough milk so dough leaves side of bowl and rounds up into a ball. (This dough is like Goldilocks-- too much and it's sticky, too little and it's dry. You want the milk just right.)

From here, the cookbook suggests rolling out the biscuits onto a lightly floured surface and knead it 10 times, roll it 1/2" thick and cut with a floured 2" biscuit cutter. But that's too much work for me, so I drop about a palmful of dough (however big of a biscuit I'd like to eat that day) onto a parchment-lined baking sheet. Brush a garlic butter mixture over each biscuit.

Garlic Butter:
Heat about a half stick of unsalted butter in the microwave until melted (but don't let it blow up into a mess in the microwave). 
Stir in about a half tsp. of garlic powder.

Bake until golden brown, about 10-12 minutes. Make sure you watch these! You know how your oven runs (mine runs very hot, so I always shorten baking time). When the biscuits are done, brush again with the garlic butter.  
(I like eating mine with a glass of milk and bacon, or I've made huuuge biscuits and turned them into a ham and cheese sandwich with apples.)

Edit 9.30.11: You know those cheese biscuits at that restaurant chain? You know. Yeah, this is the recipe for it. Yeah, yeah, everyone says that about the Cheddar Bay Biscuit recipe, but I've made it, it's similar to this, but it's not quite the same. This one's it, really. Well, that is, this recipe is it if you put waaaay more cheese than is called for. So, stub your toe when you're grating the cheddar. Add a little more than you think you need, then add a lot more than that. I overdosed on the cheddar one time while making this, they came out just like Red Lobster's, or at least just like my memory says. Oh, wait, was I not supposed to name the restaurant?

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