I know, I’m kind of sick of looking at them too, but we had friends over for dinner and these biscuits are just SUCH a crowd pleaser, I couldn’t deny my guests this opportunity – right? Right, I thought so.
Archive for February, 2010
I know, I wish had a more interesting picture for today, but alas, this meal was devoured before it even occurred to me to take pictures! Here, butter is browning in the cast iron skillet, almost ready for a dash of balsamic vinegar to make it blackened butter. This amazing concoction would top crispy sauteed capers and pan fried filets of Dover sole – sound amazing? It was (sorry).
I. Love. These. Biscuits.
Admittedly, they take an unbelievable amount of cheese and require the use of a nifty pastry cutter, but da-amn, they are amazing. Crispy-crunchy on the outside, soft and gooey (with cheese, not dough!) on the inside- wow. Cooked in the cast iron, they are just amazing. They use sharp cheddar, goats cheese, parmesan/asiago, and mozzarella, all rolled into a buttermilk biscuit dough. Now if that doesn’t get you excited, I don’t know what will! The recipe can be found here, I substituted Jules GF flour once again, and really, that pastry cutter is kind of essential.
On a side note, it’s February. Midterms are coming up, papers are due, etc. all icky winter things. On the bright side, the quarter is halfway over – whoo!