It has been one very busy week, specially since it has been so gorgeous outside, it has been a little difficult to stay in doors and work on the blog. We recently did our monthly 100 treat drawing and because it is close to Easter, we made our Sweet potato and carrots dog treats. We just found out they got them last night and we are patiently waiting for pictures of the foster mom's giving the treats to the fur kids.
Alright so now lets talk about the biscuit recipe. So far it has been a hit but I was lucky to get my hands on a nice block of extra sharp cheddar and it brought the recipe to a whole new level. They were moist, flaky, cheesy, and literally melt in your mouth deliciousness. I recommend this biscuits to be paired up with a nice thick brown gravy, a pot roast and a nice glass of sweet red wine.
Biscuit
Ingredients:
-1 lb Self rising flour
-6 oz Butter
-8 Fl oz Milk, buttermilk, or cream
-1/2 tsp Salt
-7 oz grated extra sharp cheddar
Procedure: (Preheat oven to 450 degrees F after step 5)
1.In a medium size bowl, mix in the flour with the butter until you reach a peas size chunks.
2. Gradually stir in the milk until you reach a soft dough.
3. Add the 7oz of the cheese and knead lightly several times until cheese is well incorporated.
4. If the dough is to soft or sticky, add a little more flour.
5. Let it rest for a good 30 minutes in the fridge. The colder the dough the better.
6. Roll dough to a 1/2 inch thickness and with a round cutter (Nice decent size cookie cutter works fine) and transfer to a parchment lined pan. Dust top of biscuit with flour or brush with milk. We prefer milk)
7. Bake in the oven for 10-15 minutes depending on the size you cut them.
*TIPS: When the biscuit is nice and golden on the bottom is ready to be taken out of the oven. If the top is brown, then they are over cooked.
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