« Love These Veggies | Main | Turkeys »

Biscuit Experiment

Biscuits%202.jpg

Shannon posted a recipe for Cheddar-Date Biscuits on Slow Talk. I am not a big fan of dates (even though they are grown and sold everywhere here in the desert). I of course thought...FIGS!

Cheese Date Biscuits!

1/2 c. (1 stick) unsalted butter, room temp
1/2 pound sharp cheddar cheese, grated (about 2 c. packed)
1 1/2 c. flour
1/2 t. cayenne
1/2 t. salt
1/4 c. milk
1 8 oz. package whole pitted dates

Preheat oven to 375F. With a mixer beat together butter and cheese. Mix in flour, cayenne and salt. Add milk and stir until stiff dough forms. Wrap 1 tablespoon dough around each date, completely incasing date and forming small cylinder. Place on ungreased baking sheet (can be made ahead and refridgerated.) Bake until golden, about 15 minutes.

I had cheddar, some blue cheese, and I ALWAYS have figs, so I decided to do a little taste test. I made half a batch using cheddar dough, and half a batch using blue cheese dough.

Biscuits.jpg

*In the blue cheese biscuits, I reduced the salt by half, and replaced the cayenne with ground black pepper. I also had half a cup of half&half (leftover from the bread pudding), and used this instead of milk, as I hate to use the skim milk for my coffee in baking.

Brad and I had the results for dinner with our butternut squash soup from Jerry's blog. (WHAT did I used to cook before Slow Talk recipes and food blogs?)
Butternut Squash Soup with Apple, Sage and Bacon
Butternut%20squash%20soup.jpg

Results: Brad and I both LOVED the blue cheese-fig taste combination the best. I will use the rest of the blue cheese dough to make and freeze these tomorrow. The cheddar dough is wonderful, but I wouldn't combine it with figs. I'm thinking I'll use the cheddar dough with something else as the "surprise" in the center...a slice of apple? A piece of rolled up prosciutto? We shall see.

Comments (3)

I knew we were related. I have never liked dates, either. They must be totally transformed for me to stomach them.

TourMama Judy:

Palma - how about using a slice of firm winter pear with the cheddar dough - pears and cheddar are yummy together, and if you use a bosc type pear, it should hold up enough in the baking.

So - test kitchen chef Palma - if you try it, let us know how it turns out.

That soup looks fabulous - another recipe to try soon.

Judy

Those fig blue cheese biscuits look amazing!

I agree with judy - a slice of pear or apple would be nice. You could make them more savoury and add some cayenne pepper and dry mustard and crumbled bacon. Ohhhh

I am hungry AGAIN!

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)


This page contains a single entry from the blog posted on November 15, 2007 7:01 AM.

The previous post in this blog was Love These Veggies.

The next post in this blog is Turkeys.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2004 - 2014 Slow Travel