Colonial Cheese Biscuits are a timeless classic that everyone will love. They are perfect for breakfast or as a side dish for your dinner. Here’s how to make them at home.
Ingredients
- 1 1/2 lb. sharp Cheddar cheese
- 2 sticks butter, softened
- 2 c. plus 2 Tbsp. flour
- 1 1/2 tsp. salt
- 1 1/2 tsp. paprika
- confectioners sugar
Baking Instructions
- These pancakes are as big as a dinner plate and formerly even bigger (12-inches in diameter!).
- Nowadays you may find such big pancakes on the menu of a restaurant, but at home, we make them the dinner plate size.
- They are either eaten as a savory (with smoked sausage or bacon) or as a sweet (plain with molasses or golden syrup or with apples).
- Pancakes are best when made with yeast and they should be served piping hot.
- Use two skillets when available. Keep the pancakes hot on steam, or covered in the oven.
- Cold pancakes are awful!
- The following recipe is a luxury one, for special occasions, as many eggs are used in preparing (instead of yeast).
Calorie: 200
Total cooking time:45 minutes
Difficulty level: Medium
The Chronicles of a Cheese Biscuit Fanatic
Hello there, fellow food enthusiasts! I am about to share a hilarious and cheesy tale about my absolutely delightful (and somewhat disastrous) cooking experience. The star of our story today is none other than the humble Cheddar cheese. Buckle up and let’s dive into this flavorful roller coaster ride!
My Encounter with the Legendary Cheddar
On a windy afternoon, I found myself standing in my kitchen, staring at a whopping 1 1/2 lb. of sharp Cheddar cheese. There it was, in all its yellow, crumbly glory. I decided to honor it by transforming it into the most scrumptious Colonial Cheese Biscuits. Armed with 2 sticks of softened butter, 2 c. plus 2 Tbsp. flour, 1 1/2 tsp. of salt, and the same amount of paprika, I was ready for battle.
Flour Power
In the heat of my culinary enthusiasm, I found myself covered in a light dusting of flour. Not just my apron, but my hair, face, kitchen counter, and even my unsuspecting cat had a ghostly makeover. If you ever wished to know what it’s like to be a snowman in the middle of July, try cooking with flour!
The Pancake Surprise
The recipe I had, described these biscuits as pancakes as big as a dinner plate. Now, I don’t know about you, but the only pancakes I’ve ever made could easily fit in the palm of my hand. So, I was in for a challenge – and a big one at that!
With the batter ready, I grabbed my largest skillet – which, trust me, wasn’t anywhere near the 12-inch diameter the recipe demanded. I figured, if I couldn’t make one giant pancake, I’d make a bunch of its mini versions. I ended up with several batches, all sizzling happily in two skillets, filling my kitchen with the aroma of Cheddar cheese and butter.
The Great Debate: Savory or Sweet?
Here came the dilemma. Should I go the savory route with smoked sausage or bacon? Or should I make them sweet and sprinkle some confectioners sugar on top? Or, go all out and serve them with molasses or golden syrup? I decided to put my indecisiveness to good use and made both versions.
The Final Verdict
They say cold pancakes are awful. I wouldn’t know, because all my pancakes were gone before they even had the chance to cool down! The sweet ones were a hit, with the confectioners sugar complementing the Cheddar cheese perfectly. The savory ones, well, they disappeared faster than I could say “bacon.”
The Cheese-tastic Conclusion
Despite the flour fiasco and the pancake size dilemma, my Colonial Cheese Biscuits turned out to be a gastronomic success! This cheesy escapade was a reminder of the joys (and occasional mishaps) of cooking.
So, my fellow foodies, the next time you find yourself face-to-face with a block of Cheddar cheese, remember the tale of my cheese biscuits. Embrace the chaos, savor the flavors, and most importantly, always keep your sense of humor handy!
Until next time, happy cooking, and remember – when life gives you Cheddar, make cheese biscuits!
