Not EVERYTHING we entered in the town fair’s baking contest won a prize. But we did well enough.
I’m competitive about a lot of things, but not sports because I don’t “do” “sports.” Baking is more of an art form than a competition, but I still enjoy submitting my creations every year.
I found out last night that my apple rhubarb pie won the official apple pie contest, so I get to take it to the State Farm Show. All night, I was like,
They called me this morning to be sure I could participate next January. Not a problem, since I already try to go to the PA State Farm Show every year. Yes, our state fair is in January. We don’t have scary kiddie rides or painted ladies, but we have looots of kids in FFA and 4-H who are competing for prettiest cow awards, or something. It’s a grand time.
I had a brief conversation friends yesterday about homemade food. The consensus was that we would all be rotund if we bothered to bake and cook at home all the time. On those occasions when you do cook or bake, it is important to go all the way and not “Sandra Lee” your recipe too much, especially avoiding high fructose corn syrup and fake gravy. The exception in this recipe is bottled salt-free seasonings, which I adore with cheese.
These biscuits, which won third place in their category in the 2012 Manheim Farm Show and are on display until Friday night, do take advantage of a no-salt dried spice medley, but they have way more butter and cheese than that skinny wench Sandra Lee would ever allow in her recipes. It pairs nicely with soups of all kinds and since they bake up in minutes and you don’t even need to soften the butter first, you won’t be pressed for time when making them.
BETTER Bay Biscuits
2 c. flour
1 T. baking powder
1/4 t. baking soda
1/2 capful Mrs. Dash (can use more)
1/3 c. butter, slightly softened
Shredded cheddar (Start with at least a cup. More cheese = more biscuits.)
3/4 c. buttermilk
1. Start by mixing the first four ingredients (the dry ingredients). Whisking these together beaks up any clumps in the flour.
2. Use a fork or pastry cutter to cut the butter into the flour mixture. If you’ve never made a pastry before, it may seem like it’s not working. The goal is to break the fat (butter) into tiny pieces (no bigger than a pea) that are completely coated in flour. Once the liquid is added, you are done, so do your mixing now. don’t stress out if it seems very dry or like there is too much flour. There’s enough!
I don’t have a pastry cutter and I do kind of wish I had one. Some alternatives include a food processor (I’d own one but I have no desire to clean it), a fork, two knives, or just your fingers. Only use your fingers if they are cold – you don’t want to melt the butter. Just pinch the large chunks of fat into smaller chunks. It’s fun. My hand model, sister, and co-baker, Emmi, is using a fork.
3. Add the cheese and gently toss into the flour mixture. The cheese is also a fat (for the love of the goddess do not use low-fat cheese in this recipe – just use less cheese) so you want to coat it with the flour mixture a little bit as well.
4. Make a well (hole) in the center of the mixture and pour the buttermilk into it all at once. Use a fork or wooden spoon to juuuust mix the liquid into the dry ingredients. It you have more than a few tablespoons of dry ingredients at the bottom of the bowl, add some more buttermilk. DO NOT OVERMIX. As the butter melts in the oven, it will incorporate extra flour. It’s better to be a bit dry.
5. Drop dough onto a cookie sheet. I usually make 1/4 c. biscuits but you can also make smaller 2 T. biscuits if you eat like a bird, are for some reason simultaneously watching your weight AND eating pastries, or if you are feeding a crowd.
6. Bake @450º for 10 minutes.
7. Brush baked biscuits with melted butter. The remainder of the stick you cut up in the beginning of the recipe should do it – about 2-3 T. Just melt it in the microwave while the biscuits are baking.
mmmm melted butter…..
These biscuits are rich, buttery, and cheesy. The Mrs. Dash contains onion, celery salt, citrus peel, and garlic, which are all typically found in seafood seasonings, but there is no added salt, which would make these biscuits too salty. Butter, cheese, baking soda, and more butter all add enough salt. BTW I usually use salted butter for this recipe, and I have substituted Earth Balance products as well. I still use cheddar, but as an aged cheese it contains little or no lactose and when I am baking these just for my own enjoyment I do try to eliminate as much lactose as possible. Lactose intolerance sucks and sometimes I just give my baking away because I can’t eat more than one serving. I suppose you could also substitute vegan “cheese” and make these into vegan biscuits. I bet they would be delicious with non-dairy parmesan…
This is *the* award-winning biscuit at the Farm Show. YUM!
I usually make these to pair with soup, not fish. Soups and biscuits seem to go hand-in-hand. Try with creamy potato or hearty chicken noodle. Or some concoction you made up from the crap in your fridge, like I did this afternoon.