This recipe is suppose to taste similar to the biscuits you find sometimes when you eat out. They would be great to fix along with one of the soups recipes from last week.
EASY-BAKE CHEDDAR BISCUITS
Prep Time: 10 min. Total Time: 22 min.
Makes: 9 servings, one biscuit and about 2-1/2 tsp.
1 cup flour
2 tsp. Calumet Baking Powder
1/4 tsp. cream of tartar
1/4 tsp. sugar
1/4 tsp. salt
1/4 cup (1/2 stick) butter, cut up
1 cup Kraft Shredded Cheddar Cheese
1/3 cup milk
1/2 cup (1/2 of 8-oz. tub) Philadelphia Chive & Onion Cream Cheese Spread
PREHEAT oven to 450°F. Mix flour, baking powder, cream of tartar, sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in Cheddar cheese. Add milk; stir until mixture forms soft dough.
PLACE on lightly floured surface; knead eight to 10 times or until smooth. Pat out dough into 6-inch square. Cut into nine squares. Place on ungreased baking sheet.
BAKE 10 to 12 min. or until golden brown. Spread each split warm biscuit with 2-1/2 tsp. of the cream cheese spread.
Tips & Tricks
*Use cold butter and milk to create flaky biscuits.
*Use only fresh baking powder. You can do a quick test to check the freshness by adding 1 tsp. to a glass of warm water. If itfoams and bubbles actively, you're good to go.
*Don't overwork the dough or you could end up with tough biscuits.
*Biscuits are best served hot. To reheat cooled biscuits, brush the tops with melted butter, wrap loosely in foil and bake at 350°F until heated through.
I'm making a chicken for dinner tonight, probably with mashed potatoes & homemade gravy, and a veggie side. Maybe I'll get these biscuits made up too.
By the way, speaking of homemade gravy. I found a quick fix for regular old beef gravy. Ever have it just not seem quite right? Not thick enough? Not tasty enough? Grab a can of Cream of Mushroom soup and begin adding it by the heaping tablespoon and whisking it in. Keep adding the soup until the gravy is just so.
I was making gravy the other night from beef boullion, cold water & flour and salt & pepper and it just didn't quite get "there". So I grabbed the Cream of Mushroom soup and started whisking it in. It really helped and made a sad little gravy taste just fine.
Of course, if your making a pot roast, or whatever kind of meat in the oven. You can always pour the soup over the meat and it will make it's own gravy in the oven while your cooking. It's really great if you add a package of DRY onion soup mix to the soup before pouring it over the meat. I think the whole pkg of dry soup makes it too "salty", although Ray likes it just fine. So I've started adding a little less that the whole pkg. of onion soup mix.
Have a great day & hugs to all my friends!