I always line my baking sheets with sheets of parchment paper. I order it
from Amazon. They are perfectly fitted to my cookie sheets. If you don't
have it, definitely grease the baking sheet or line with foil and then
lightly spray it with a nonstick spray. As far as the dough, I just mix it
by hand, gently folding it over and mixing in the dry pockets of flour,
until the dough just comes together. I have found having a few tablespoons
of milk in a small bowl is helpful if I need to add more liquid. It's much
easier that way than trying to work with a large carton of milk with my
dirty hand.
Jon
----- Original Message -----
From: "Marilyn H" <mhnewlife2016@xxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Tuesday, August 01, 2017 12:07 PM
Subject: [blindcooks] Re: RECIPE: Easy Cheddar Cheese Biscuits
Should the pan be greased or not?
Not sure what "shaggy dough" means either.
Thanks... Marilyn
At 10:43 PM 7/30/2017, you wrote:
Well folks, after an adventurous afternoon outside with the grill and inside getting my finger cut on the edge of a can lid and spilling vegetable all over the counter and floor, I'm happy to say the kitchen is clean, everyone is asleep, my finger is on the mend, and dinner was outstanding. I made the Southwest Grilled Chicken salad I shared here on list a year or so back. Anyway, I encountered a recipe a couple weeks ago for the easiest cheddar cheese biscuits I have ever made. They require just three ingredients if you're willing to buy self-rising flour, and just 5 ingredients if you're using regular all-purpose flour. I've made them twice in the last ten days, and they're very good. I did not make them to go with my salad tonight, however, because I thought three times in a week and a half might be pushing it. Here's how you make them:s
2 cups self-rising flour
4 ounces cheddar cheese, grated, about 1 heaping cup
1 cup heavy cream, plus more if needed
If you have regular all-purpose flour, use the same amount of flour, then add:
1 1/2 teaspoons baking powder
3/4 teaspoon salt
Blend the flour and cheese together until well mixed, then add the cream. Stir lightly until a shaggy dough forms. At this point you can roll out the dough and cut perfectly round biscuits, or you can do what I prefer to do and divide the dough into 12 even portions, flatten slightly between the hands, then place them on the prepared baking sheet. They don't look as neat, but they're easier to make and taste just the same. Bake at 425 degrees for 16 to 18 minutes. I added some black pepper to my biscuit dough the first time I made them, but Emily said she didn't care for it. I hope someone makes these and reports back to us on how good they are.
Jon
