Monday, January 23, 2012

Happy Monday!!!

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 Hope your weekend was fabulous! 
Today Will is flying to cold, icey Michigan.  He has business meetings on Tuesday and Wednesday, but after the meetings he's driving to my hometown, Mason, for a visit with my family.
 Half his suitcase is filled with lemons, tangelos, pink grapefruit, tangerines and oranges from our orchard.  I know it will be a welcomed treat! 
So my plans for this week are full of possibilities!  I have an invitation to visit a new friend I met at our monthly beekeepers meeting.  She has invited me over see her bee hives . . . up close and personal!  I get to put on the full white beekeeper's suit, with hat, veil, and long gloves, the whole deal!  And I think I'll work on John Isaac's birthday present.  Sorry, I can't tell you what it is, it's a secret!
This weekend I made my Cheesy Drop Biscuits using aged provolone cheese.  These biscuits have a wonderful crunch on the outside with a decadently soft, flavorful middle.  They are delicious with soup, salad, steak, chicken and make great egg sandwiches.  I made half the dough into x-large biscuits for Will's egg sandwiches.
Cheesy Drop Biscuits
Put oven rack in the center of oven.    Preheat oven to 425F.   
Makes 12-14 biscuits
Use cooking spray or parchment paper on baking sheet.
1 3/4 cups unbleached flour.
1 tablespoon, plus 2 teaspoons baking powder.
2 1/2 teaspoons sugar.
1/4 teaspoon salt.
3 tablespoons lard or coconut oil.
4 tablespoons butter, cut into 1/2-inch cubes.
6 ounces sharp cheese, cheddar, Swiss, aged Provolone, or Parmesan, (about 1 1/4 cup).
3/4 cup, plus 2 tablespoons whole milk.

For Garlic Butter
3 tablespoons melted butter.
1 clove roasted garlic, mashed
  • While oven is preheating, place small clove of garlic in center of foil.  Drizzle with olive oil.  Wrap up garlic and bake while preparing biscuit dough.
  • Whisk together flour, baking powder, sugar and salt.
  • Add lard/solid coconut oil and butter.  Work oil and butter into flour with fingers, until it resembles small peas.  
  • Add shredded cheese and mix together.
  • Add milk, mix together with fork until just incorporated.  Over mixing will produce tough biscuits.
  • Drop dough in scant 1/4 cup mounds, 2-inches apart on greased or parchment baking sheet.
  • Remove garlic clove from oven.
  • Bake biscuits 12-15 minutes, until golden.
  • Meanwhile, melt butter, mash roasted garlic and mix together well.
  • Brush garlic butter over hot biscuits.  Serve hot.
You won't find a better drop biscuit . . . They're great without garlic butter too!

Happy Monday!!! 

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