It’s Super Bowl time again! We hand picked snacks and appetizers we think you might like to include on your Super Bowl Food Fest menu, we’ll be posting a few new recipes soon!
© 2012, The Foodies' Kitchen. All rights reserved.
Breakfast on the weekends is the best: you actually sit down to eat – instead of rushing to get to school and work. Today, I wanted to try a different type of Cheese. The ones with Cheddar Cheese were great, but they were lacking a bit of extra flavor. Last week I used Colby & Monterey Jack Cheese cubed cheese… Didn’t go so well. The cheese melts and it ran out of the biscuits, so much they barely held their shape. Now, back to the shredded cheese, I used a mix of Cheddar, Monterey Jack, Colby and Mozzarella. This is much better! Also, instead of using chilled butter I used room temperature butter and they didn’t come out as flaky but still really good. Another difference is that I used a pastry cutter to avoid warming up the butter and shortening with my hands. I’ll keep experimenting and post back the results! Now, I’m thinking bread? We’ll see…
Cheesy Biscuits
Adapted from Southern Biscuits by Alton Brown
Yield: 1 dozen
Ingredients
2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter, room temperature
2 tablespoons shortening
1 cup chilled buttermilk
1 1/2 cup of shredded “fiesta mix” cheese
(a mix of Cheddar, Monterey Jack, Colby and Mozzarella)
Directions:
- Preheat oven to 450 degrees F.
- In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using a pastry cutter, cut butter and shortening into dry ingredients until mixture looks like crumbs.
- Add the cheese and make sure that the cheese and the previous mix comes together.
- Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
- Turn dough onto floured surface, dust top with flour and with a rolling pin just make it so it’s about 1-inch thick.
- Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough.
- Place biscuits on baking sheet so that they just touch.
- Reform scrap dough, working it as little as possible and continue cutting.
- Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
© 2011, The Foodies' Kitchen. All rights reserved.
As we all prepare for Easter Sunday brunch, here’s a recap of our recipes. Also, you can follow us on Twitter @twofoodies, Facebook to get the latest info on our recipes and Flickr, where we usually post our upcoming recipe pictures first!
© 2011, The Foodies' Kitchen. All rights reserved.
Mid March, one of out Facebook fans asked us about adding Alton Brown to our list of Chefs and recipes. So Yuri, here’s our first recipe! We carefully choose all of the recipes that we prepare in our kitchens and this one was an unexpected surprise! This one just became my go-to recipe for biscuits.
Ingredients
2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup chilled buttermilk
1 cup of shredded cheddar cheese
Directions:
- Preheat oven to 450 degrees F.
- In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs.
- Add the cheese and make sure that the cheese and the previous mix comes together.
- Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
- Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.
- Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
© 2011, The Foodies' Kitchen. All rights reserved.
