Did “Beemster Paradiso” get your attention? I do enjoy shopping for food, especially for certain ingredients like cheese. There are so many varieties that it is sometimes overwhelming – you need to take the time to read about them and select the best one(s) for your recipe. Cheese is a big factor in how these … Continue reading
Many Southerners swear by White Lily Flour for making the highest-rising, light and fluffy biscuits. I might add another descriptive word and that is flaky. The biscuits crumble when you cut into them, not exactly the texture I prefer, but still good when you smother them with butter, gravy or even maple syrup. A few … Continue reading
Are you looking for a new way to use your sourdough starter? Did you recently revive your gifted starter from Selma’s Twinkle? Then give these tasty biscuits a try. There is a nice balance of sweet with the caramelized onions and the tang of sourdough. The onions really come through nicely, not so much the … Continue reading
Everyone in my family enjoys fresh biscuits, especially for breakfast or brunch. For dinner my mom use to fix us 4 kids these big biscuits using Bisquick and we would have them with butter and syrup. I am sure there were times when something simple and inexpensive was in order for dinnertime. It is Fiesta Friday again with The … Continue reading
These biscuits filled with Vermont cheddar were just delicious and smelled so good while baking. As Ina Garten said in her cookbook “Back To Basics”, they are light and fluffy but still moist. Cheese biscuits and cheese pie crust for an apple pie were always favorites in my family. See my recipe Cheddar Pie Crust (for Apple … Continue reading
I saw this recipe in the King Arthur Flour Baking Sheet and knew this biscuit was for me. It is perfect for all of the people out there who are only cooking for one or two.