Cheddar Buttermilk Biscuits

I'll admit it.

I've always been a little apprehensive

when it comes to biscuits.

I've made my fair share of "rocks" that were

suppose to be biscuits.

Yesterday I made Chicken Noodle Soup that was

screaming for

a nice, light and flaky biscuit.

I ran to my favorite website, Allrecipes and tried this one.

They turned out fantastic!

Cheddar Buttermilk Biscuits:

2 cups all-purpose flour
2 T. sugar
4 t. baking powder
1/2 t. salt
1/4 t. cayenne pepper
1/2 c. butter, cold
1/2 c. shredded sharp Cheddar cheese
3/4 c. buttermilk

In a bowl (I used my food processor) combine the flour, sugar, baking soda, salt and cayenne. Pulse to combine. Add the cold butter 1 T. at a time, pulsing the mixture until it resembles coarse crumbs. (Since I used a food processor, my crumbs were finer.)

I poured the crumbs into a bowl and added the cheddar cheese to toss. Stir in the buttermilk until just moistened.

Turn out onto a lightly floured surface; knead 8-10 times. (Mine was a little too dry, so I added another 1-2 T. buttermilk so it would come together.)

This is where I deviated from the recipe. The original recipe says to: Pat or roll to 1 inch thickness; cut with a floured 2 1/2 inch biscuit cutter.

Instead, I just took chunks of the dough, gently formed them into discs that were approximately 1 inch thick. That way there were no left over pieces to roll out later. They baked up beautifully!

Sorry, here's the rest of the recipe:

Place 1 inch apart on an ungreased cookie sheet. Bake at 425 degrees for 15-18 minutes or until golden brown.

Chef's Note: Buttermilk is not something I have always had on hand, UNTIL I was told it could be frozen and used at a later date. Not rocket science I know, but I'd never thought about it. Buttermilk is insanely cheap. When I bought it yesterday it was .37 cents for 1 cup! I bought 5 and threw 4 in the freezer:)

Bon Appetit!

Ina's Best Savory Cornbread

I LOVE INA GARTEN!

With that being said, here is one of my favorite recipes from Ina.

After a brief discussion - Jodie and I came to a unanimous decision.

Her previous cornbread post will remain "the best"

SWEET cornbread and this post will go down as

"the best" SAVORY cornbread.

We are looking out for you and every occasion

that might come up in your busy lives!

Ina's Savory Cornbread:

3 c. flour
1 c. yellow corn meal
1/4 c. sugar
2 T. baking powder
2 1/2 t. salt
2 c. milk
3 eggs, beaten
1 c. butter - please no substitutes
8 oz. sharp cheddar cheese, grated (more if you like)
1/3 c. chopped green onions, approx. 5 onions
3 T. jalapenos, seeded and minced

In a mixing bowl combine the dry ingredients, flour, corn meal, sugar, baking powder and salt. Add milk, eggs and melted butter. Without over mixing combine the ingredients. Gently fold in cheese, onions and jalapenos.
Let the batter sit for 20 minutes and then spread into a greased 9x13 inch pan. Bake at 350 degrees for 30-40 minutes or until a toothpick inserted into the center comes out clean.

***This is the actual recipe. I never seed the jalapenos and use 2 jalapenos, but we like to be able to taste the peppers.***

Cheese and Crackers

I don't know how many of you are blessed to have grandparents still living...but I consider myself one of the lucky few. I am in my 30's (wink wink) and can call my Nana and Papa any day of the week. Nana is 90 years old and Papa is 94 years old - they've always been there. I have 37 years of memories built around them and this post is about one of those memories.

I can't even begin to recall the numerous times I'd walk through the front door of the camp to find Papa preparing a plate much like the picture above. Crackers, cheese, pickles and kielbasa. He had the "gleam" in his eye, knowing he was making us all feel special with his offering. Who knows why some foods make such an impact, but this is one of my fondest. Maybe it's because we got to make our "own" choices - I don't know?

Today my kids enjoy this - I'd like to think as much as I did. We've added cucumbers and sweet pickles - and sometimes put various olives out too. My kids like pepperoni, but I'm a purest...Kielbasa or dry Italian salami all the way!