It’s a fast side dish you can throw together to complete a meal.
Becky Low shares the method for a yummy cheese biscuit.
Shaggy Cheese Biscuits
2 cups flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt (1-teaspoon garlic salt)
8 tablespoons cold butter
1 cup shredded sharp cheese
2 tablespoons finely chopped crisp cooked bacon, optional
2 tablespoons chopped green onions or chives, optional
1 cup sour cream
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper, set aside.
Place flour, sugar, baking powder, and salt or garlic salt in food processor with a blade; jog food processor 2-3 times to partially mix.
Cut cold butter into 8 pieces, add to flour and jog food processor 5-6 times or until butter is about the size of a pea.
Add shredded sharp cheese, optional crisp cooked chopped bacon, and chopped onion or snipped chives; and jog food processor 4-5 times, or until mixed (mixture should be coarse).
Add sour cream to mixture and jog process until mixture begins to clump (note – the dough will still appear to be crumbly). Turn mixture out on parchment lined pan. Press into a flattened disk about the 9-inches in diameter. Cut disk into 8-12 wedges, gently use knife to separate wedges. Bake approximately 18-22 minutes or until golden browned.
Notes:
Alternate method of baking. Keep your kitchen cool this summer and move the baking to outdoors.
Preheat grill to 400 degrees. Follow directions above. Baking time and temperature will vary from grill to grill and from day to day depending on grill model, charcoal vs gas/electric, weather, etc. Below are tips and suggestions to help ensure even baking:
-Use indirect heat (turn off grill burners in the middle of the grill; or turn off burners on one side of the grill; move charcoal briquettes to the outer edge of the grill).
-Use a pizza stone placed over the indirect heat; heat grill and stone together slowly.
-Place a baking pan/sheet, the same size as the biscuit baking sheet, on the grill; place a trivet or 4-5 stones on the pan/sheet. Place the biscuit baking sheet on the trivet/stones.
-Place biscuit dough on foil, shiny side down.
-Preheat grill and allow temperature to stabilize before baking. Use an oven thermometer placed on the pizza stone or pan to monitor temperature before placing biscuits in to cook.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.
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