22 hours ago
Monday, November 23, 2009
I received an email from my friend Rosemary that said "MAKE THESE PLEASE".
It was a recipe for Gruyere & ham scones. I am not a big fan of scones, so I decided to honor her request by making biscuits instead.
I am certainly not a country girl, and have always been intimidated by good old fashioned Southern recipes, like fried chicken, biscuits, and grits.
But this was seriously easy.
I looked at a million recipes for biscuits then came up with my own concoction.
I guess we can call them City Biscuits. Whatever.
They were fabulous and I am making a batch to freeze for Thanksgiving.
The next time I make these, I will try a cheddar and dill combination.
You can use any cheese and any herb.
Ham makes them special and perfect for breakfast.
Stacey's City Biscuits w/ Gruyere, Ham & Chives:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick butter (1/2 cup)
1 cup of Gruyere cheese (feel free to use any cheese you like)
1/2 cup of chopped cooked ham or cooked bacon
2 tbsp of chopped chives (I had them in the garden!)
1 cup buttermilk (you can add 1 tbsp lemon juice to a cup of whole milk, let sit 5 minutes and it is as good as buttermilk)
Preheat oven to 425F and line baking sheets w/ parchment paper or Silpat.
Combine flour, baking powder and salt in a bowl and cut in the butter w/ a pastry cutter or your hands to resemble coarse meal.
(Ann from Thibault's Table has a great trick: she cuts the cold stick of butter into the flour with the large holes of a box grater! I tried it and it worked GREAT! Thanks Ann!)
Stir in the cheese and buttermilk and mix with a fork until the dough comes together.
Pour the dough out onto a floured board and knead a few times. Roll out the dough to a 1" thickness.
Cut out with biscuit cutter, I made small ones and big ones. It's all good.
Bake 12-15 minutes until light brown.
You can also brush w/ melted butter for extra yummy fat.
Next, I will be entering county fairs and pie contests.
(don't count on it).