Foods: Cheddar Pan Biscuits
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*
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!!
Happy read Cheddar Pan Biscuits recipes, and enjoy food and drink picture original here: The English Kitchen