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“Bomb-Diggity” Cheddar Biscuits

Looks like Fall has arrived. There is a light haze across the valley and hills beyond – and the trees are starting to turn those lovely maroon and gold colors.  Our maple tree has some beautiful red leaves – and that, of course, is why we planted it.  And can’t forget to mention  the yaupon.  The branches are loaded with red berries looking much like Christmas.   Not every year we see a colorful Fall – but when we do I feel like I’m living in a picture postcard.

 

 

 

 

 

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For those that have been to Red Lobster and enjoyed those ‘Cheddar-Bay Biscuits’ (and have tried making them at home) – it seems they never quite turn out the same as the ones you get at the restaurant.  At least mine never have.

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There is a Cheddar-Bay mix out on the market which I have not tried simply because our stores don’t carry it. So I improvised with the Pioneer Mix recipe for cheese biscuits and came up with the following.  These biscuits – according to David – are the best yet.  Moist, fluffy and soooo good.  He enjoyed them so much, I think I made them something like three days in a row this week!

 

Came up with the recipe more or less by accident so that I wouldn’t’ t waste some leftover buttermilk in the fridge . . . and everything tastes better when made with real butter.  So here goes . . .

 

Bomb-Diggity Cheddar Biscuits

Makes 12 biscuits

 

Ingredients

  • 2 cups Pioneer Mix
  • 1/2 cup hand-shredded mild cheddar cheese
  • 1/3 cup water
  • 1/3 cup cultured buttermilk
  • 1 TBSP melted butter

Directions

  1. In mixing bowl add all ingredients and blend. Do NOT over mix and Do NOT knead.  (If the dough is too thick, mix in 1 tsp water – dough should be soft and pull from sides of bowl)
  2. Set dough aside for 5 minutes to rest
  3. Using a pair of teaspoons, place drop biscuits on baking pan that has been lined with parchment paper.
  4. Place in a pre-heated, 450 degree oven and bake for 8-10 minutes
  5. Remove biscuits from oven and brush with butter topping (recipe below)

 

Butter Topping

  • 2 TBSP melted butter
  • 1/8 tsp garlic powder
  • 1/4 tsp Old Bay Seasoning

Melt butter in the microwave and in add seasonings.

 

Tips:

  1. Use Pioneer Mix – to me it produces a lighter textured biscuit than the other brands and I’ve tried most of them.
  2. Use real butter !!
  3. Shred your own cheddar cheese – the pre-packaged shredded cheeses contain an ingredient that keeps it from sticking together in the bag which means if added to anything it will either ‘dry’ it out or ‘thicken’ it. Note:  This is a good thing if adding  shredded cheeses to cheese sauces that you want or need to thicken up.
  4. Don’t skip the step where you let the dough rest.
  5. Using parchment paper on the baking sheet, keeps the cheese from burning on the biscuit bottoms.

 

Final Thought:  With regard to the buttermilk  . . . consider coordinating your cooking to make these biscuits, the Crunchy, Country Fried Chicken and the Cake in the Pan   (Regular sugar  or 50% Less Sugar ) so that you use up all the buttermilk.  That is – of course – unless you enjoy drinking it!

 

PS – The ‘bomb-diggity’ moniker is courtesy a friend who says it means primo and to  us these biscuits are definitely primo. Thanks Karen.

 

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