[Recipe] Cheese-garlic biscuits

Ingredients and Equipment
Stand Mixer (hand mixer also works – don’t forget a mixing bowl)
2 cups flour
1/2 cup cold, chopped unsalted butter
1 cup milk
1/8 – 1/4 teaspoon garlic powder
2-3 ounces grated cheddar cheese
1 1/8 tablespoon baking powder
1 1/4 teaspoon salt
Baking sheet

Directions

  1. Preheat oven to 450 degrees.
  2. In the mixing bowl, add the flour, salt, baking powder, and garlic powder.
  3. Chop the butter in to small pieces and add to bowl.
  4. While mixing on low, stream in milk.
  5. Turn up to medium until a dough forms.
  6. Tear off pieces and lightly gather to an even shape.
  7. Depending on size, bake for 10-15 minutes. Check doneness with toothpick. For reference, my biscuits took about 15 minutes. I made them kinda big.
  8. As soon as they are cool enough to touch, place them on a cooling rack or plate to cool.

These delicious biscuits are my copycat attempt at Red Lobster’s cheese biscuits. They are egg-less which worked out really well. They turned out light and fluffy. They were fantastic by themselves, a bit of butter, or strawberry jam. Oooooor you can make sausage gravy. The cheese and garlic paired so well with the sausage gravy I let out an audible “ohhhhhh mmmmmmmmm.”

If you make this, let me know! You can find me on Instagram and Twitter.

Recipe: Cajun Seasoning – v1

Adapted from: Gimme Some Oven – Cajun Seasoning

Ingredients and Equipment
3 tablespoons cayenne
3 tablespoons paprika
7-10 kernels fresh black peppercorn, ground
1 tablespoon onion powder
1 tablespoon oregano
1 tablespoon salt
1/2 tablespoon thyme

Directions

Mix everything together. If using fresh peppercorn, grind it with a mortar and pestle first. Otherwise, a tablespoon of black pepper will work fine.

This has a bit more “kick” thanks to the cayenne, so feel free to adjust.

Uses:

  • Jambalaya
  • Dry rub for fish
  • Dry rub for ribs
  • Ingredient for breading

I’m pretty happy with this. I’m glad I did the extra cayenne and reduced the salt. It’s a bit extra spicy without being over-powering.

Recipe: Empanadas and Sopaipilla

Empanadas

Adapted from: Food Network – Empanadas

Ingredients and Equipment (Dough)
3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
A pinch of salt
1/2 cup shortening
1 egg
3/4 cup chicken stock
Large round cookie cutter or other implement
Parchment paper

Yield: 6-8 servings

Directions

Combine the dough, bake powder, sugar, and salt in to a bowl. Cut the shortening in to fine pieces and add to the flour mixture.

Note: I had trouble with melting the shortening with with the heat of my hands. I don’t have a pastry blender, so keep that in mind when working with the shortening.

In a separate bowl, whisk the egg, then add the chicken stock. Combine the the egg with the flour mixture and knead until it becomes a dough. I used my whisk to do this, which was a mistake … Once a dough, put in the fridge for 30 minutes.

After working on the filling (below), roll out the dough and cut in to rounds. I used my largest cookie cutter, which I felt was still a little too small. My cookie cutter is 4.5 inches.

Note: With the 4.5 inch cookie cutter, I got about 6 rounds. You may get a few more if you roll the dough thinner, so keep that in mind if you do 6 inch rounds.

Fill the rounds, ensuring there’s enough room to close the round. Once closed, pinch close at the seam and poke holes with a fork. I did this, but apparently not well enough, and a few popped open during cooking.

Preheat the oven to 350. Place the empanadas on a cookie sheet with the parchment paper and bake for 10-15 minutes, or until done.

Ingredients and Equipment (Filling)
1 pound ground beef
8-10 oz of beef stock (optional)
2 tablespoons tomato paste
Half large onion
Bell pepper
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon dried oregano
3 cloves minced garlic

Yield: ~12 servings (I had lots leftover and not enough dough)

Directions:

In a large skillet, heat olive oil, and brown the ground beef. Turn the heat down and add the tomato paste, cumin, chili powder, oregano, garlic, onion, and chopped bell pepper. I added some beef stock because it was a bit dry and let it simmer. It was worth it.

Final thoughts: The filling was good, but needed something more. The dough was a bit thick (my fault for not rolling it out more), but nice and flaky. Overall I’m pretty pleased.

Sopaipilla

Adapted from: Taste of Home – Sopaipillas

Note: Aside from a bit more flour and baking, this is a copy of the recipe. I agree with several of the comments that were left about the dough being bland. In some cases where I left the dough a bit thicker, they fluffed up, but the flavor was that of a plain dough. I might try this again and add something. Feel free to experiment and let me know!

Ingredients and Equipment
1.5 cups all-purpose flour
1.5 teaspoons baking powder
1/4 teaspoons salt
1 tablespoon shortening
1/3 cup warm water
Honey
Round cookie cutter or other implement
Parchment paper

Yield: 12

Directions:

In a bowl, combine the flour, baking powder, and salt. Cut the shortening in to fine pieces.

Note: I found it difficult to work with the shortening because the heat from my hands caused it to start melting.

Slowly add the water, mixing with a fork until the dough forms crumbly balls.

On a floured surface, knead the dough. I put the dough in the fridge fridge for 10-15 minutes while working on other things, but you can put it aside.

Preheat the oven to 400 degrees.

Once the dough has rested, roll out and cut with a knife or the cookie cutter. This is where a round cookie cutter came in handy. Place the rounds on a cookie sheet with parchment paper. Bake for 5-10 minutes, or until done. Drizzle with honey or dip in to honey once cooled.