Add a bit of cheddar to your biscuits

Cheese biscuits is yet another recipe from “The Great Big Cookie Book,” although they are not cookies. A savory twist on a normal biscuit, cheese biscuits are quick and easy to make.

The original recipe called for dry mustard, but as I didn’t have any, I used garlic powder instead. You could add any spice you wish, or even herbs like basil or parsley.

The original recipe also called for cheddar cheese. I’m not the biggest fan of cheddar, so I used muenster cheese. Any cheese will work, just keep in mind that if you use a dry cheese like Parmesan, the biscuit may turn out a little drier. Conversely, if you use a wet cheese like fresh mozzarella, that may also affect the texture.

This recipe is very simple. The tricky part is forming the biscuits. The dough is very wet, similar to drop biscuit dough. So, you can make these as drop biscuits, or, if you decide to roll out the dough, make sure to use plenty of flour.

I deviated from the recipe in that I decided to simply pat the dough flat rather than roll out the dough. It worked out well, so if you’re short on time, or simply can’t find your rolling pin, patting the dough flat is an option.

Cheese biscuits taste similar to the biscuits from Red Lobster, but not quite the same texture wise. The first time I made these, they turned out incredibly fluffy and soft inside. Quite different from normal biscuits, at least ones that I’ve tried making.

Cheese biscuits taste delicious with or without butter, and could also be the perfect base for a sandwich, breakfast or otherwise.

Herb and butter carrots is a recipe that I came up with to try to spice up the normal cooked carrot. I don’t mind the simple boiled carrot, but sometimes you need something more.

I have seen other recipe using julienned vegetables, so that’s how I came up with the idea to slice the carrots into thin strips rather than the usual carrots coins.

Any herb is perfectly fine in this recipe. I usually use parsley as parsley is a nice, mild herb, but I have also used basil and thyme which are very tasty too.

Slicing the carrots is the thing that takes the longest in this recipe. Otherwise, since the carrots are so thin, they cook very rapidly. Be careful not to overcook the carrots during the first cooking, since the carrots with continue to cook after you add the butter, and you don’t want to end up with mush. The fork should be able to pierce the carrots easily, but the carrots should still have a little bite — al dente.

Herb and butter carrots are the perfect side dish for supper, providing a tasty way to eat your vegetables.

Francesca Ullmer, the second child of a large homeschooled family, is from the Krakow area. She enjoys baking, reading, knitting, raising goats, and entering numerous items in the Oconto County Fair.

CHEESE BISCUITS

2 cups flour

2½ tsp. baking powder

½ tsp. garlic powder or dry mustard

½ tsp. salt

4 tbsp. cold butter, cubed

½ cup cheddar or muenster cheese, grated

⅔ cup milk

1 egg, beaten

Preheat oven to 435 degrees. Mix the flour, baking powder, garlic powder (or dry mustard), and salt in a medium bowl. Add the butter and rub it into the flour until mixture resembles bread crumbs. Stir in the cheese. Make a well into the center of the mixture and add in the milk and egg. Stir gently until combined. Turn dough onto a floured surface and roll or pat down the dough until about ½ inch thick. Cut into squares. Place on baking sheets, brush with milk and sprinkle with additional grated cheese, and let rest for 15 minutes. Bake for about 10 minutes. Serve warm.

HERB AND BUTTER CARROTS

2 large carrots, peeled

1 tbsp. butter

Pepper

Parsley, thyme, basil, or oregano

Slice carrots into thin strips. Place in a skillet. Add just enough water to barely cover the carrots. Bring to a boil. Reduce heat to medium and cook for 3-5 minutes or until carrots pierce easily with a fork. Drain carrots and return to stove. Add butter and desired herbs. Cook over medium-low heat for another 3-5 minutes. Serve with additional pepper and salt, if needed.