As promised, more frequent blog posts. I actually have a few more reviews to write but for some reason I just don’t know how to start. Perhaps these places are not exciting enough for me to wax lyrical over them. Or maybe I’m just ‘better’ at sharing recipes. Either way, this definitely helps me to be more productive in the kitchen and encourages me to try different things. I’ll think about those reviews later. Heh.
Lately I’ve been using my oven a lot again. Maybe I’m just addicted to the aroma filling up the apartment. It’s definitely a cheer-me-up. So I’ve made the Hot Cross Buns, a vegetarian pizza, some cupcakes and yesterday these delicious morsels. I’m not sure why I had the sudden urge to bake something cheesy. But it sure was a great urge! Upon checking the fridge I saw half a block of Cheddar and it was just meant to be.
These are Southern Style Biscuits so they might be a little different from what you would expect. Unlike the typical hard biscuits, these have a fluffier texture and are slightly soft inside. Think Biscuits and Gravy. Perhaps more closely related to scones. This version is unapologetic-ally cheesy, buttery, with a hint of pepper and the fragrant of the parsley. I’ve used extra sharp cheddar, so you could imagine the bitey taste. Mmmm. They disappeared in no time! Well, mostly in Frank’s stomach but I managed to snap a few. They are also incredibly easy to make. So try it for yourself!
Cheddar Biscuits Recipe:
1 cup all-purpose flour
1/3 cup wholemeal flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. black pepper
1/4 cup unsalted butter, cold, cut into chunks
1 tablespoon Olive oil
1/2 cup grated cheddar cheese (The sharper the better)
1/3 cup milk
For brushing on top:
2 tablespoons unsalted butter
1 tablespoon fresh parsley, finely chopped
In a large bowl, whisk together the flour, baking powder, salt and pepper.
Add the butter cubes. Use hands to rub the butter in with flour mixture until the mixture resembles breadcrumbs.
Add oil, grated cheddar cheese and milk. Stir till well combined and holds together. If it looks too dry, add a bit more milk.
Divide the dough into equal rounds and place on baking paper. Flatten the rounds with a spatula. Bake for 15-20 minutes in a preheated oven at 200 degree celcius until nicely golden brown.
Melt 2 tablespoons butter is a small bowl with the parsley. When biscuits come out of the oven, use a brush to spread this parsley butter over the tops of all the biscuits. Do this a few times until all of the butter is used up. Serve warm.
Have them as is, or with a piping hot bowl of stew (like a good chili con carne) or soup. Yum!
And it’s time for me to restock the cheese counter.