Recipes that are delicious and that always work!

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Monday, 28 December 2015

Cheddar Pan Biscuits

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I have never been much of a bread maker.   Bread and I don't get along very well, and that is kind of sad to me . . . for after all, isn't bread considered to be the "Staff of Life?"

I don't make bread, I make doorstops.  Nice, heavy, doorstops.







Point in case, yesterday . . . I thought I would make this lovely cardamom scented vanilla bread, but by heck, what did I end up with?????



A lovely cardamom scented door stop.  The only thing missing was the handle.



I'm not sure what my problem with bread is.  Oh, I make nice enough bread in the bread maker, but then the bread maker does all the work, I just dump the ingredients in, cross my fingers, and hope for the best!



I do make good biscuits though . . . and they are a form of bread.  Yesterday I dusted off an old recipe of mine, that I have had for donkey's . . .



After that first failure of the day, I just had to have some success at something . . . besides . . . I was hankering after bread.  And what's a gal to do when that happens . . . you bake biscuits, which are not bread . . . but are sometimes better than bread.  These are fabulous.  Especially when spread with cold butter whilst still warm from the oven.  Oh my . . . oh my . . .



*Cheddar Pan Biscuits*
Makes 12
Printable Recipe

Cheddar cheese and basil makes these home baked pan biscuits a tasty supper accompaniment.  They are wonderful with stews and soups, and incredibly good with cold meats and salads.  I guess they just go well with everything!

1/3 cup butter (75g)
2 1/4 cups flour (225g)
4 ounces sharp cheddar cheese, shredded (1 cup)
(plus about 1 ounce more for sprinkling on at the end)
1 TBS baking powder
1 TBS sugar
1 tsp dried basil leaves
1/2 tsp salt
1 cup milk (250ml)




Pre-heat the oven to 200*C/400*F/ gas mark 6.  Place the butter in an 8 inch square baking pan and set it into the oven to melt.  (3 to 5 minutes)  Remove from the oven and set aside.

Meanwhile whisk together the flour, cheese, baking powder, sugar, basil leaves and salt in a large bowl.  Add the milk and stir it in just until the mixture is moistened evenly.  Turn the dough out onto a lightly floured surface, and knead for a minute until smooth.  (about 6 or 7 turns)

Pat or roll the dough out to a 12 by 6 inch rectangle.  Cut into 12 1-inch wide strips.  Dip the strips into the melted butter in the pan, one at a time and then fold each strip in half.  Place the folded strips in 2 rows in the same pan as you have melted the butter in. Sprinkle the 1 ounce of shredded cheese evenly over top.

Bake for 23 to 28 minutes, or until lightly browned.  Serve warm with cold butter for spreading and enjoy!!

4 comments:

  1. Oh yes...:)
    What could possibly be your hiccup w/ bread? Unfathomable w/ your baking /cooking expertise!!

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    1. Laziness? I don't know Monique! My ex made beautiful bread and when he kneaded it he would make the table dance across the kitchen floor! xo

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  2. Yum. This looks really, really good. I learned to make bread a la Betty Crocker. It took years, I'm sad to say. The key that I often missed with yeast dough was the necessity of bringing up the gluten. Finally, I learned to get it all into the mixer bowl except half of the flour. Then, I would turn on the old Sunbeam mixer and let it mix, on low, for 10 minutes. This was long enough to make it gluey. I would, then, pour the second half of the flour out on my mat, add the mixed dough and knead it until the flour was all absorbed. Then, after years of doing that, I married a baker and he bought me a bread machine. (You thought I was going to say, from then on, he made all my bread for me, didn't you? Fat chance. I think he was very tired of making bread by the time he met me. Sniff.) I make all my bread, now, on the pizza dough setting of the machine so it takes about 45 minutes for one rising; then, into the pans for the last rising, then, baking in my stove oven. I don't bake anything in the bread machine. It takes too long. My husband added a feature to my technique, though, that has shrotened the whole process. I used to fuss over making the loaf, smacking, folding, tucking.....he taught me to just dump the dough out of the machine onto a floured mat, cut it roughly in half (without punching it down), tucking the jagged edges under, gently, and then putting it into the greased pans. I like this new, shorter method very much. Well, that's how the bread of my life came about. Hope this helps. Happy New Year. Yours in Christ, Kathie

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    Replies
    1. Thanks for your hints and tips Kathie! I think perhaps I will make one of my goals for 2016 to learn to make bread well. Sounds good at any rate! God bless you! xo

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