Many of my friends would be
shaking their heads in disbelief mildly surprised to learn that I have a gym membership. I actually never talk about it because the last time that I went to the gym was in June. Yes, you read that correctly: June. My gym is open 24/7 during the week, and when I was going, I liked to slink in about 11pm or midnight when it was completely empty. That way, I could do as little as possible without feeling self-conscious about it.
But I digress . . .
I made these drop biscuits with the other wedge of CSA cheese (we get two different kinds at every pick-up), and the remaining Irish bacon from my CSA. The texture of home-made biscuits is always better than anything you could buy. Plus, they are so easy to pull together and so quick to bake, that you will want to make them all the time.
And I promise to get in better shape . . . as soon as I polish off these biscuits.
* This post was actually written the day after the Horseradish Cheddar and Irish Bacon Mac & Cheese one. However, in the whole hubbub following the Daring Cooks’ challenge, I haven’t had time to post it until today. In the meanwhile, amazingly awesome SweaterMeat posted her Cheesy Breakfast Biscuit Sandwiches on her blog, Ugly Food Tastes Better. If you haven’t already dropped by, check out blog and her biscuits!
The point being that there must be something in the air right now about drop biscuits!
2 1/4 cups of all-purpose flour
2 1/2 teaspoons of baking powder
3/4 teaspoon of baking soda
1 teaspoon of salt
6 tablespoons of butter, cubed
6.5 ounces of reserve farmstead cheese (or really any kind of aged cheese), grated
1/2 cup of chives, chopped
1/2 pound of cooked Irish bacon, cut into 1/2-inch strips
1 1/2 cups of whole milk or buttermilk
How to prepare:
1. Preheat the oven to 450°.
2. Combine the flour, the baking powder, the baking soda, and the salt together in a large bowl. Add the cubes of butter. Using your fingertips, blend the butter into the dry ingredients until the mixture resembles a coarse meal.
3. Stir in the grated cheese, the chives, and the bacon. Add the milk or the buttermilk all at once. Continue to stir until all the ingredients are just combined.
4. Drop the dough in twelve equal mounds about an inch or two apart on a large baking sheet lined with parchment paper. Bake the biscuits until they are golden, about 18 to 20 minutes.