Wednesday, December 23, 2009

Cheddar Dill Biscuits

i saw this recipe by ina garten on one of her barefoot contessa shows on the food network several years ago. i have been making them ever since. they always turn out really well and everyone seems to like them.

mom requested that i make some for christmas day so i am baking up a batch. actually i am making 2 batches. one i am making gulten free for A and G. they turned out really well. all i did was replace the flour with gluten-free baking mix which is a mix of garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, and fava bean flour. they turned out really well too but for whatever reason didn't rise as much as the other batch. oh well - still yummy for our celiacs girls.

these biscuits taste really cheesy and savory on their own. they don't really even need butter (because they have so much already in them) but, they are also really good with some ham and mustard on them.

here is the recipe, which i have changed slightly. the original recipe is here.

Cheddar Dill Biscuits
(makes 4 dozen 2" biscuits)

4 c whole wheat pastry flour
2 tbs baking powder
2 tsp salt
3/4 lb unsalted butter, cold
1/2 c chopped dill
1/2 lb shredded sharp white cheddar cheese
4 large eggs, cold
1 c light cream

Preheat the oven to 400 degrees.

combine 4 cups of flour, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. cut the butter into small cubes (i cut it in half long ways, then turn it over and cut in half long ways again. then cut it into cubes so they all are about 1/2" square.) add the butter and mix on low speed until the butter is in pea-sized pieces. add in the chopped dill and shredded cheddar. mix just for 10-20 seconds until mixed in.

in a seperate bowl, whisk cream and eggs together. add egg and cream mixture to flour mixture and mix until just blended.

dump the dough onto a well-floured surface and knead it into a ball. roll the dough 3/4-inch thick. Cut with 2" biscuit cutter or use a small glass. place onto greased cookie sheets (i line mine with foil, then spray cooking spray for easy clean-up. you can re-use the foil for the next batch.) brush the tops with egg wash. bake for 20 minutes until tops and bottoms are golden.

serve warm or at room temperature.

i hope everyone is almost ready for christmas. it'll be here soon!!

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