Usually I serve chili with rice and/or chips, but tonight was spontaneous and I had no chips nor felt like making rice, so a batch of cheese biscuits was in order.
Scratch Biscuits ~
1 3/4 cup soft white wheat, freshly ground (I started with a little less than a cup of berries)
1/4 cup unbleached all-purpose or bread flour (you can use all whole wheat)
3 teaspoons baking powder
3/4 teaspoon salt
1/4 cup oil
3/4 cup milk (and maybe a little more - NO MORE than a cup but start with the 3/4)
Start with the dry ingredients. Mix in oil then milk, stir just until moistened. Drop by heaping tablespoon on greased baking sheet. Bake for 8-10 minutes at 350 degrees. Makes approx. 8 biscuits.
Cheesy, Garlic Variation ~
Use olive oil for oil in recipe. Add about a cup of shredded cheese and 3/4 teaspoon garlic powder. You can additionally add any herb of your choice.
Sweet Biscuit Variation ~
Recipe above but add 1/4 sugar and 1 teaspoon of cinnamon. I like to use coconut oil or you could use a lighter vegetable oil - the olive oil is too strong for this. You can also add raisins and icing if you must. ;-)
My Almost FAMOUS Pecan Tea Biscuit ~
I bet you can't believe that I am resurrecting this again!! Well some things I just can't seem to let go of!!! This is by far the best version of this recipe - if you haven't read the long version and really want to, click here.
Use scratch recipe above with the sweet biscuit variation. To this add 1/2 cup finely chopped pecans and - because my daughter begged me - 1/2 cup mini chocolate chips (optional). Finally a biscuit quality to satisfy!! Hope you enjoy!
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