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3 tablespoons baking powder
2 cups all-purpose flour
1/4 cup organic shortening
1/2 teaspoon salt
1/2 cup grated sharp cheddar
1 cup milk
Preheat your oven to 425 degrees. Mix dry ingredients in a large bowl. Cut in the shortening using your fingers until there are pieces no larger than a pea. Make a well in the center of the flour mixture. Add the cheese and milk. Using a rubber spatula, fold the milk and cheese into the dry ingredients; use as few strokes as possible. The less you stir the dough, the more tender your biscuits will be.
Using an ice cream scoop, scoop up a portion of dough and drop it onto a silpat-lined baking sheet. Repeat until all dough has been used. (You should get about a dozen biscuits from this recipe.) Be sure to leave an inch or so between each biscuit, but don't be too particular about their shape -- drop biscuits are supposed to be rustic. Bake for 15 minutes or until the craggy edges are brown and crispy.
Thyme Scrambled Eggs
1 tablespoon butter
5 eggs
1 tablespoon cream
1 1/2 teaspoons fresh thyme leaves (3-4 sprigs)
1/4 teaspoon black pepper
1/4 teaspoon of Maldon salt
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Smoky Tomatoes
2 tablespoons brown sugar
1 teaspoon black pepper
1/4 teaspoon applewood-smoked salt
1/4 teaspoon Maldon salt
2 roma tomatoes (sliced)
Mix spices together in a small bowl. Sprinkle sliced tomatoes with spice mixture. You won't need all of it, but keep it on hand because it's great on everything.
2 comments:
I am so making this on my next lazy Sunday (which will be next weekend!) I love, love, LOVE homemade biscuits, and I'm giving these a try. A Southern girl can't turn away from a good biscuit recipe. The recipes for the eggs and smoky tomatoes look delicious as well.
Cheers,
Alaiyo
I was just going through an old cook book and found a similar recipe to these. Great idea for a brunch.
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