Cheddar and Herb Biscuits

Printable Version
Printable Version with Picture

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 cup buttermilk
1 1/4 cups grated sharp cheddar cheese

Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

Idle Hand Bars (Sweet & Salty)

½ cups Unsalted Butter

• ¼ cups Sugar
• 5 Tablespoons Cocoa
• 1 whole Egg Beaten
• 1-¼ cup Graham Cracker Crumbs
• ½ cups Pecans, Finely Chopped
• ¼ cups Hazelnuts, Finely Chopped
• ½ cups Unsalted Butter, Melted And Cooled Slightly
• ⅔ cups Powdered Sugar
• 1 cup Smooth, Natural Peanut Butter (no Salt Added)
• ½ teaspoons Salt
• 1 teaspoon Vanilla Extract
• 5 ounces, weight Semi-Sweet Chocolate Chips
• 1 Tablespoon Unsalted Butter
• Pink Himalayan Salt

Preparation Instructions

1. In double boiler (or a bowl resting over a pot of lightly simmering water), melt the butter, sugar and cocoa.

2. While still over water, add egg and beat to combine (will thicken quite a bit here). Remove from heat and add graham cracker crumbs and nuts.

3. Press into an 8 x 8 cake pan. Set aside.

4. Add peanut butter and butter together in small bowl.

5. Mix in sugar, salt and vanilla to form a thick paste.

6. Dump onto base layer and smooth over, patting down to make a flat, even layer.

7. In double boiler (or microwave), melt butter and chocolate chips together. Stir until completely dissolved and smooth.

8. Pour over peanut butter layer and spread out evenly.

9. Cool in fridge for about 5 minutes (should still be slightly soft on top but not warm).

10. Sprinkle, lightly, with Himalayan salt. Return to fridge (or freezer, if you’re in a hurry like I was), and let cool completely to become hard.

11. Cut into small squares and don’t say I didn’t warn you. These things are addictive.

Bacon, Cheese & Egg Biscuit Cups

For Biscuit Dough:

• 2 1/2 c. flour
• 2 1/2 t. baking powder
• 1/2 t. salt
• 1 T. sugar
• 1/2 c. butter, cut into small pieces
• 1/2 c. milk
• 1 egg, slightly beaten

1. In a large bowl, whisk or sift together flour, baking powder, salt and sugar. Cut in butter until crumbly. Stir in milk and egg until dough comes together. Knead a few times by hand and set aside.

For Filling:

• 6 eggs
• 3 oz. cream cheese
• 1/2 c. milk
• 1 lb. bacon, cooked and crumbled
• 1 1/2 c. shredded cheddar cheese
• To taste: hot sauce, garlic powder, salt, pepper…or any other seasonings you’d like to add

1. Whisk eggs in a large bowl. Stir in cream cheese and milk until smooth. Add other ingredients and stir to combine.

To assemble:

1. Using about 2 T. of biscuit dough at a time, press into the bottom, and 3/4 of the way up the sides, of lightly greased muffin tins. Pre-bake at 400 degrees for 3 minutes.
2. Pour 1/4 c. egg mixture into each pre-baked biscuit cup and bake for 12-15 minutes longer, until eggs are completely set and biscuit cups are slightly browned.