Food recipes
Tuna Can Cheese Biscuits Recipe JoshO
Tuna Can Cheese Biscuits Recipe JoshO Ingredients: wheat flour, white, all-purpose, unenriched butter, without salt yogurt, greek, plain, nonfat leavening agents, baking soda sugars, granulated cheese, parmesan, hard...
Tuna Can Cheese Biscuits Recipe JoshO
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
yogurt, greek, plain, nonfat
leavening agents, baking soda
sugars, granulated
cheese, parmesan, hard
Directions:
Preheat Oven to 450 degrees F.
Line a large cookie sheet that can hold 12 biscuits about 2 1/2 inches across with parchment or foil.
Do grease it!
Sift self rising flour, sugar and baking soda
Dice cold butter into small chunks, then add to bowl
Crumble and swipe using fingers, working quickly til the mix looks like crumbs.
Takes only a few minutes, your hands do not get messy if you work fast and start with cold butter.
The idea is to coat the flour with butter.
Less working of the dough is better.
(This is far better and greener than using an electrical mixing devicecosting water and power resourcesfor no good reason)
Add the cheese and yogurt/buttermilk and mix quickly.
As dough comes together tip out onto floured surface, knead a few times, and roll with rolling pin to about 1/2 inch thickness.
Use a biscuit cutter (I use an empty cleaned tuna can) to press out 12 biscuits.
You will have to roll up the left over dough once or twice to get the last 2-3 biscuits cut.
Place 3 by 4 on cookie sheet.
Place in oven; bake for 16-17 minutes.
Check after 15 minutes to see how they are doing.
Remove and let cool a bit to set up, but serve warm.
They can be toasted later.
Keeps well.
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
yogurt, greek, plain, nonfat
leavening agents, baking soda
sugars, granulated
cheese, parmesan, hard
Directions:
Preheat Oven to 450 degrees F.
Line a large cookie sheet that can hold 12 biscuits about 2 1/2 inches across with parchment or foil.
Do grease it!
Sift self rising flour, sugar and baking soda
Dice cold butter into small chunks, then add to bowl
Crumble and swipe using fingers, working quickly til the mix looks like crumbs.
Takes only a few minutes, your hands do not get messy if you work fast and start with cold butter.
The idea is to coat the flour with butter.
Less working of the dough is better.
(This is far better and greener than using an electrical mixing devicecosting water and power resourcesfor no good reason)
Add the cheese and yogurt/buttermilk and mix quickly.
As dough comes together tip out onto floured surface, knead a few times, and roll with rolling pin to about 1/2 inch thickness.
Use a biscuit cutter (I use an empty cleaned tuna can) to press out 12 biscuits.
You will have to roll up the left over dough once or twice to get the last 2-3 biscuits cut.
Place 3 by 4 on cookie sheet.
Place in oven; bake for 16-17 minutes.
Check after 15 minutes to see how they are doing.
Remove and let cool a bit to set up, but serve warm.
They can be toasted later.
Keeps well.