Garlic Cheese Biscuits. There was the recipe on the bag of White Lily Self-Rising Flour staring me in the face. I was tempted and succumbed.
Biscuits. With cheese. And garlic. What's not to like?
The recipe comes together very quickly: Begin with the basic biscuit recipe and add the cheese as directed.
No kneading, no rolling out -- just scoop the batter by tablespoons onto the baking sheet and brush with butter and garlic powder.
Bakes in 10 minutes.
Calls for some jam and tea, don't you think?
I was among a group of ladies who ate lunch one day last week at a local tearoom. The food was "OK" but I thought of numerous ways they could make it better. One problem, in my opinion, was the packaged saltines they placed on the plates with the salads.
After making these yummy biscuits, I thought the tearoom would do well to serve a simple thing such as this little biscuit alongside their salads. Or offer them as an appetizer while waiting for the meal to be served.
I do admit a great "fault" of mine is eating out and analyzing the food and service and thinking of ways it could be improved. But then, I've been accused of being a "foodie."
Do you think I should be so bold as to approach the tearoom owner and give them my suggestions? Perhaps they would throw me out the door and tell me to mind my own business. Tell me they don't want any outside help. Would think I have an ulterior motive and want something in return.
But it's none of the above. I just like to see eating establishments I enjoy prosper and stay in business.
And I think they could draw quite a lunch crowd with these Garlic Cheese Biscuits.
What do YOU think? Have you baked these or a similar recipe? If not, are you tempted to try them?
Recipe for Basic Biscuits
Crisco Original Non-Stick Cooking Spray
2 cups White Lily Enriched Bleached Self-Rising Flour
1/4 cup Crisco All-Vegetable Shortening, chilled
or 1/4 stick Crisco Baking Sticks All-Vegetable Shortening, chilled
2/3 to 3/4 cups buttermilk or milk
Heat oven to 500F. Coat baking sheet with non-stick spray.
Measure flour into large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Blend in just enough milk with fork until dough leaves sides of bowl.
Turn dough onto lightly floured surface. Knead gently 2-3 times. Roll dough to 1/2 inch thickness. Cut using floured 2-inch biscuit cutter. Place on prepared baking sheet 1-inch apart for crisp sides or almost touching for soft sides.
Bake 8 to 10 minutes or until golden brown.
Makes 12 biscuits.
VARIATION: GARLIC CHEESE BISCUITSStir in 1 cup shredded Cheddar cheese before adding milk. Drop by rounded tablespoonfuls onto prepared baking sheet. Bake as directed above. Combine 1/4 cup melted butter and 1/4 teaspoon garlic powder. Brush on warm biscuits.
Note: I used the Crisco baking sticks.