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Cheddar Biscuits

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Melissa Mead View Drop Down
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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 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 03 December 2012 at 09:00
We've made a couple of similar versions, and I'd love to try this one, Melissa - cheddar biscuits NEVER get old! Tongue
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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 03 December 2012 at 14:56
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 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 December 2012 at 15:07
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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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 04 December 2012 at 18:31
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 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 04 December 2012 at 22:27
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 05 December 2012 at 08:38
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 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 December 2012 at 09:29
Brook and Melissa,
 
 
 
 
 
It is commonplace for me to use Smoked Reserva
San Simon or Gruyere for sub for any orange dye wax variety. Thanks for feedbk. I believe it would be lovely with san simon. Have lovely evening.
 
This Galician semi tender reserva cow variety is available from: www.foodsfromspain.com
 
 
Kindest regards.
 
Mare.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 05 December 2012 at 11:09
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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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 December 2012 at 11:32
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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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 09 December 2012 at 05:43
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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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 09 December 2012 at 08:24
You're welcome!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 09 December 2012 at 08:27
Melissa, Good Afternoon,
 
Shall let you know over the holidays how they turn out.
 
Happy Holidays,
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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