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Cheddar Biscuits |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Posted: 01 December 2012 at 19:34 |
I made cheddar biscuits for the first time today. I used this recipe:
Instead of regular cheddar cheese, I used Double Gloucester with Onion & Chive. I also didn't butter the tops. Next time I think I will. They were good, though.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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We've made a couple of similar versions, and I'd love to try this one, Melissa - cheddar biscuits NEVER get old!
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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These weren't perfect, but they were really good for a first try. Especially for someone whose last baking attempt was probably an E-Z Bake cake about 35 years ago.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Melissa: Would Swiss Gruyere work with these biscuits ? Or a smoked San Simon from Galicia which is a semi hard cow variety ?
Margi ... thanx |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Good question! This was my first time making them, so I don't know if the cheese has to be hard or not. That sounds delicious, though.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Melissa. I have distaste for orange waxy dye cheddars and orange rind cheeses. San Simon is smoked cow cheese of firmness howver not aged and dry like Reggiano. San Simon texture is like Gruyere. I am sure it is good sub. www.foodsfromspain.com has it. M.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Gruyere certainly works in cheese biscuits, Marg. So there's no reason the San Simon shouldn't. Indeed, I would imagine the slight smokiness to be an added pleasure.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Brook and Melissa,
This Galician semi tender reserva cow variety is available from: www.foodsfromspain.com Kindest regards. |
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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Cantal vieux, a French cheese, although I have never tasted it, is supposed to be a reasonable European substitute for aged cheddar.
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Hungry
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Rod,
Photo: Cantal Vieux - French Cheese. Thank you for your interesting suggestion. I believe a semi cured ( semi tender ) verses a Reserva fully aged cheese would be a better selection for the biscuits. Shall see if the French Cheese Market carries this variety or can order for me. Kind regards, & Happy Holidays; Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Idiazabal Ewe Smoked Cheese from the Basque Country could be quite delightful too. I think I shall do a sampling with Idiazabal, San Simón Da Costa, and The French Cheese, suggested or Swiss Gruyère or both.
Thanks for posting the biscuit recipe Melissa. Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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You're welcome!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Melissa, Good Afternoon,
Shall let you know over the holidays how they turn out. Happy Holidays, Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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