My friends – be ready for the next baking adventure of mine!
I present you cheddar and parsley biscuit – is it not lovely?
Parsley may sound off but you may want to give it a try – together with cheddar it gave a unique flavor to this biscuit.
1. Grate 150 grms of mild cheddar (or other varieties) and mix with finely chopped 1/4 bunch of fresh parsley.
2. Mix two cups of enriched all purpose flour, 1.5 tea spoon of white sugar, 1.5 tea spoon of baking powder, and 1/4 tea spoon of salt.
3. Cut little pieces of 100 grms of salted butter coming directly from the fridge. Mix the butter into the flour mix. It is not gonna be a smooth mixture and do not worry- just crumble the butter with your fingers
4. Add the cheddar and parsley to the flour.
5. Add 3/4 cups of skim milk to the mixture and work it out gently.
6. Sprinkle flour on a clean surface and put the mixture on top. Knead 4-5 times. Then spread with your hands and cut the dough. I used a small pickle jar lid for this purpose.
7. Place the biscuits on a greased oven pot and bake for 24 min at 400 F.
8. Take the biscuits out and apply solid butter on top – it will melt slightly.
9. Enjoy! 🙂
PS: The recipe is slightly different than the tea biscuits I made yesterday; I used butter less than before as the cheese has a good amount of fat. It required less milk this time – I am not sure of the reason 🙂
I also baked raisin biscuits today 🙂 The recipe is very similar to above with the exception that I used 4 tea spoons of white sugar and unsalted butter this time. The remaining ingredients were the same.
I treated the raisins in hot water for 7 min (only because I forgot to take them out after 5 min. I read this somewhere – credit goes to that person) and added them to the flour right before adding the milk (I squeezed the water out of them and pat dried the raisins with the help of paper towels before adding them to the mixture).
I also cut it differently using a bowl to have a circle shaped biscuit cut into 6 pieces.
Also, it felt right to brush the surface of the biscuits after I took them out of oven with skim milk (after applying the butter) – that made them a little bit softer on the surface.