Ran across this recipe over at Zoom Yummy. I made these biscuits a while back and they were absolutely delicious. It’s about time to make them again. They are so darn good!
Here are the ingredients:
And here’s the bacon.
It’s a crucial part of the magic.
1. To make your own Bacon and Cheese Biscuits, first preheat the oven to 390°F (200°C).
2. Then slice the bacon thinly.
3. In a large pan, fry the bacon over moderate heat until crisp.
This will take a couple of minutes.
4. When beautifully crispy, remove the bacon from the pan and crumble it finely.
5. Grab the cheese and grate it.
Just like this.
This is a lot of cheese.
The cheese mostly will constitute the flavor of your biscuits. So choose the one you really like.
It’s completely up to you.
I used Leerdammer. Next time I’ll try Cheddar, I think.
It’s fun because the biscuits can be different every time.
6. Now we need a large bowl.
Using a pastry cutter (or just a fork), combine the flour, baking powder, salt, cayenne pepper and butter until crumbs form.
7. Stir in the grated cheese and the bacon.
8. Then add the milk…
9. …and stir together just until the dry ingredients are well moistened.
10. Transfer the dough onto a lightly floured surface and knead the dough 4 – 5 times.
To make the biscuits perfectly soft, the trick is not to over-knead the dough.
11. Roll it out to about 1/2 inch (1 cm) thickness.
When it gets sticky use some flour to make the job easier.
12. Cut out rounds using a 2-inch (5 cm) cutter.
Pat the scraps together, re-roll them and cut out some more rounds.
13. Line a baking sheet with parchment paper.
Arrange your biscuits on the sheet about 1/2 inch (2.5 cm) apart.
14. And bake them for about 15 minutes.
These are so yummy. Enjoy, dear friends!
posted by Mountain Republic recipe via: ZoomYummy
A soufflé is a light baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up”—an apt description of what happens to this combination of custard and egg whites.
- 1/4 cup butter or margarine (1/2 stick)
- 1/2 cup flour
- 2 cups yellow cream style corn
- 1/3 cup milk
- 1/4 TSP. salt
- 1/8 TSP. garlic salt
- 1/2 TSP. Worcestershire sauce
- 1-1/2 cups shredded Cheddar cheese
- 1/2 cup shredded Provolone cheese
- 5 large egg yolks, slightly beaten
- 5 large egg whites, stiffly beaten
- Preheat oven to 350°
- In a heavy saucepan, melt the butter and blend in flour until smooth.
- Add corn, milk, salt, garlic salt and Worcestershire sauce and cook, stirring constantly until thickened.
- Add both cheeses and stir until melted.
- Blend egg yolks into sauce.
- Cool slightly.
- Gently stir 1/4 of egg whites into cheese sauce.
- Carefully fold remaining egg whites into sauce until just blended.
- Pour into ungreased 2 quart casserole dish.
- Bake at 350° for 45 – 50 minutes.
posted by Mountain Republic recipe by unknown
contains content from: Wikipedia
This may just be one of my favorite dinners. Forget about that stuff in a box they call “The Cheesiest”. This dish is made the old-fashioned way – with REAL cheese. And the sharper the cheese, the better! I like using Extra Sharp Cheddar for this recipe, but just about any kind of cheese that melts will work just fine.
This dish can easily be altered to fit your family’s own tastes. Some cooked ground beef or sausage, chopped vegetables etc. can be added to give this recipe a little variety.
- 8 ounces elbow macaroni
- 2 cups shredded Sharp Cheddar Cheese
- 4 tablespoons butter
- 1 egg
- 1/2 cup milk
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 cup buttered fresh bread crumbs* (if desired)
Boil macaroni in salted water. Rinse with cold water and drain well.
Cover the bottom of a 2-quart baking dish with layer of cooked macaroni, a layer of shredded cheese, bits of butter, salt and pepper to taste.
Continue making layers until all the ingredients are used, ending with a cheese layer on top.
Whisk the milk, egg & cayenne together and pour over the top. Cover with buttered bread crumbs, if desired.
Bake in a 350° oven for 25 to 35 minutes or until browned and cooked through. Makes 4 to 6 servings.
*An easy way to make fresh bread crumbs is to process 2 slices of bread in a food processor, mix in 2 to 3 teaspoons of butter and you’re done.
posted by Mountain Republic