Bacon and Cheese Biscuits


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

Dust off the Waffle Iron. It’s Time to Get Saturday Night Serious

This is an old-fashioned cast-iron waffle iron for making waffles using a stove burner. To purchase one, click on the picture.

Having watched our politicians waffle on this tax extension matter (among many matters) I would like to make some waffles this Saturday night, name them after the worst political wafflers and BITE THEM!

The following recipes came from a little notebook kept by my paternal grandmother’s cook.   They date from the 1930s-40s – times like our own now.

Plain Waffles

  1. 2 cups Flour
  2. 2 teaspoons Baking powder
  3. 1/2 teaspoon Salt
  4. 3 eggs Eggs
  5. 1 cup Milk
  6. 4 tablespoons melted Shortening
  • Sift flour once, measure. Add baking powder and salt. Sift again.
  • Beat egg yolks and combine with milk and melted shortening.  Add gradually to the first mixture beating until smooth and creamy.
  • Beat egg whites until stiff.  Fold in gently to the above.
  • Bake in waffle iron.
  • Makes four 4-section waffles.

Next:  Fora change,  select your favorite waffle or try making some of each – a waffle worshiper would do nothing other than this.

  • Graham waffles – Use graham in place of white flour.  Because graham is not to be sifted, add dry ingredients from the basic recipe and blend very thoroughly before combining with the liquids also from the basic recipe.
  • Cheese waffles – add from 3/4 to 1 cup grated American cheese to plain waffle batter, stirring it in just before adding the beaten egg whites.  These waffles are delicious served with broiled bacon or with grilled tomatoes.

Rice Waffles

  1. 1 and 3/4 cups flour
  2. 2 tsp baking powder
  3. 1 teaspoon salt
  4. 3/4 cup cold cooked rice
  5. 2 eggs
  6. 2 Tbs sugar
  7. 1 and 1/2 cups milk
  8. 4 Tbs melted shortening
  • Sift flour.  Add baking powder, salt and sift again.
  • Add the rice and blend with a fork.
  • Beat the egg yolks and sugar. Combine with milk and melted shortening.
  • Combine the above two mixtures.
  • Beat until perfectly smooth.
  • Beat egg whites until stiff and fold into the two combined mixtures.
  • Bake in hot waffle iron. Makes 6 four-sectioned waffles.

SamHenry’s Saturday Night Specials – No Pun or Gun Intended

Grandmothers did a lot with cheeses.  Economical and readily available and in an  infinite variety, they had to be a key ingredient.  On Saturday or Sunday night for supper, they wouldn’t get out the fondue pot and long forks and set up the lazy Susan. If they did, they would probably use Tyler Florence’s recipe found here. More than likely they would serve something like Mountain Republic’s good old mac and cheese found right here OR they would have a little Welsh Rarebit.

Welsh Rarebit you say?  It is melted sharp cheddar and beer and a thickening agent, etc. over toast.  Mmmmmm.  Why it is called Welsh Rarebit is the stuff that fills whole lexicons.  Have fun Googling your idea of an answer.  There are many.

Served with a side of warm fruit compote (easily made) or fresh fruit on lettuce with a poppy seed dressing (or tossed greens with a light olive oil, apple cider vinegar, Dijon mustard and salt/pepper dressing) and you’re back in front of the TV with dinner, a beer and dessert and you only had to carry the plate in one hand, the beer in another.

Best to cook the compote ahead because, although simple to make, it takes 3 hours in the oven at low temperature to “candy” or sweeten  the fruit.  All fruit sweetens when cooked.  Here’s all you do:

Fruit Compote:

Pre-heat oven to 250 degrees.  In a baking or casserole dish, combine the following well-drained canned fruits:

1 can of cubed pineapple

1 can of peaches (cut to size of the pineapple cubes)

1 can of pears (cut to size of pineapple cubes)

Canned cherries if desired

Stir the mixture.  Sprinkle with brown sugar and unsalted butter pieces (or Olivio).

Cook for 2 hours. Then set temperature at 350 degrees and cook for another hour.  Delicious!  Worth the wait.  Probably VERY bad for you.

Now for the Welsh Rarebit:

I have attempted to lower the calories in this and to keep the ingredients simple.  There are many variations on this recipe so “Google” a few.

In a medium saucepan over low to medium  heat, make a roux of roughly 2 Tbs each unsalted butter (or Olivio) and flour ( all purpose or use Wondra – it’s easier).  A “roux” is the French culinary term for 1/2 flour and 1/2 fat cooked until smooth with a slight bubble.  It is the basis for most sauces.  How easy it that, eh?

Stir in a scant teaspoon Dijon or dry mustard and tsp Worcestershire sauce and the remaining ingredients:

dash of salt and pepper (freshly ground always).

1/2 cup whole milk or 3/4 cup heavy cream. (add more milk if mixture thickens too much)

1 and 1/2 cups grated sharp cheddar cheese.

1/2 cup of your favorite beer

I always crush a clove of garlic and put a little of the juice in.

Stir the above until melted and smooth.  Pour over your favorite toast (rye, whole wheat, etc.)

Now wasn’t that easy?

Homemade Macaroni & Cheese

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.

INGREDIENTS:

  • 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)

Preparation:

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