Maple Syrup and Cheddar Bisquits
Mar 31st, 2009 by Roger
Maple Syrup and Cheddar Bisquits
As I promised: Here is the next recipe for your Easter Menu - have fun and enjoy cooking!
Here is an alternative for English muffins to jazz up your eggs benedict, even the kiddies can get their paws dirty with this one!
Ingredients:
2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
Pinch of salt
1/4 cup cold unsalted butter
2/3 cup shredded aged
cheddar
1/4 cup sour cream
1/4 cup sautéed bacon with drippings
2 eggs, lightly beaten
1/3 cup milk
4 tbsp maple syrup
1. Stir together flour, sugar, baking powder and salt with a pastry cutter or with your hands
2. Cut in cold butter until mixture resembles coarse crumbs
3. Add shredded cheddar, bacon and green onions
4. Add all of the wet ingredients together, including the bacon drippings
(Reserve a little of the beaten eggs to brush onto the biscuits before they are baked)
5. Combine your wet and dry ingredients
6. Work the dough until it just comes together, then turn out onto a lightly floured surface and knead 6-8 times
7. Wrap dough in saran wrap and let the dough relax four ½ hour at room temperature
8. Unwrap dough, roll out to 1 - 1½ inch thickness and cut dough with a round cookie cutter
9. Brush with reserved beaten egg, bake at 375° for approximately 15 minutes
Once cooled, cut in half and toast the biscuits to use as the base for your eggs benedict.
I love this shot of your kids! And with them playing a helpful hand in biscuit making, I’m feeling like a big ole’ dork ’cause I made my first buscuits after I turned 30. Your kids are fortunate to be in a food lovin’ home.
These look so good. I’m going to make these soon!