Knock it off, Foodies. Someone has gone through all the trouble to create the recipe for these knock-off, counterfeit biscuits. All we need to do is secretly mix them in our kitchens, late at night, under the cloak of darkness. Then pack them carefully in a brown paper bag for their journey to the "shady" side of town. Once there, stay clear of street lights and video cameras that might incriminate you in anyway. Now is the time to hook yourself a buggle (a non baking person). By all means don't get caught with these knock offs. But if you are, shove those hot biscuits in your mouth, to get rid of all evidence.They paired perfectly with the Cream of Vegetable Soup that I made this afternoon.
Ingredients:
1 & 3/4 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
2 & 1/2 teaspoons sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 ounces grated yellow cheddar cheese
3/4 cup whole milk
Ingredients for Garlic Butter:
3 tablespoons unsalted butter
1 clove garlic, smashed
1 teaspoon chopped fresh parsley
Directions:
1. Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
2. Make the biscuits: pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
3. Drop the dough onto the baking sheet in scant 1/4-cup portions, 2-inches apart, and bake until golden, 25 to 20 minutes.
4. Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minutes. Remove from heat and stir in parsley. Brush the biscuits with the garlic butter and serve warm.
1 & 3/4 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
2 & 1/2 teaspoons sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 ounces grated yellow cheddar cheese
3/4 cup whole milk
Ingredients for Garlic Butter:
3 tablespoons unsalted butter
1 clove garlic, smashed
1 teaspoon chopped fresh parsley
Directions:
1. Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
2. Make the biscuits: pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
3. Drop the dough onto the baking sheet in scant 1/4-cup portions, 2-inches apart, and bake until golden, 25 to 20 minutes.
4. Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minutes. Remove from heat and stir in parsley. Brush the biscuits with the garlic butter and serve warm.
3 comments:
Cool...you don't even have to use biscuit cutters! These look tasty as does your soup.
i am in love with biscuits - i am not a foodie snob - i love my quick breads, and i love my carbs
(if only they didn't need to cozy up and stay soooo dang close to me)
about those slow oven roasted tomatoes - i am freezing them in baggies for use in the winter months in the base of soups, curries and today i put some fresh basil in with a quart bag to freeze that will later serve as pasta sauce beginninings
Mags and Lady P, these biscuits were quick and delicious.
Lady P, good idea with the roasted tomatoes.
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