The NFC B-Day Chat Thread

You gotta love a good biscuit though!

Cheddar bay biscuits are good but a lot of work

How to make Ultimate Cheddar Bay Biscuits:

2 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon ground cayenne pepper
1/2 teaspoon garlic powder
1/2 cup butter, softened
1 1/4 cups grated cheddar cheese
1/2 cup sour cream
1 1/4 cups milk
Note: If using a baking mix, replace first 5 ingredients with 2 1/2 cups baking mix.
Place first 5 ingredients (or 2 1/2 cups baking mix) in a large bowl. Add cayenne pepper and garlic
powder. Work in the butter with a pastry cutter. Stir in cheese then add sour cream and milk. Scoop
biscuit dough out by big spoonfuls and place in a greased 9 x 13 casserole pan. (Or other type of pan
with an edge to it–if you use a flat baking sheet, butter sauce will spill down into your oven.)
Topping
6 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon parsley
dash of salt
Melt butter. Stir in garlic powder, parsley, and a dash of salt. Spoon half of topping over unbaked
biscuits. Bake at 450 degrees for 25 minutes.* After removing biscuits from the oven, spoon the rest
of the topping over them.
*Your baking time may vary due to the size you scoop your biscuits. When I make this recipe, I make
20 biscuits in a 9 x 13 pan.
If 20 biscuits is too much, of course you can cut the recipe in half.
Now let me point out an obvious fact–this is a drop biscuit recipe. It is meant to be scooped by the
spoonful into the pan, not patted and rolled out and cut. That said, it does not yield a runny dough.
Let me demonstrate.
I use my homemade Quick Mix. Here it is measured out exactly to 2 1/2 cups (with the recipe printed
out from Farm Bell Recipes).
You can use another baking mix, or you can make the recipe from scratch if you prefer, using the
directions. Cut in the butter.
Stir in the cheese.
Add 1/2 cup sour cream and 1 1/4 cups milk–here you see it measured out.
It makes a moist dough, but not runny. See how the dough stands up on the spoon.
First biscuit plopped into the pan, holding its shape.
Ready for the oven.
That looks really good! Will have to copy that one.
 
Just some random photos I felt like posting for no doggone reason other than that they are all from New Year’s Eve!

View attachment 1630287
Photo taken from the Powell Tribune in Powell, Wyoming. Nothing much to see, just a couple of cowboys on their horses, with a goat for company, going through the McDonald’s drive-thru. After all, good cowboys always make sure the horses get fed!

View attachment 1630288
And so do good cowgirls! Horses like ice cream cones, don’t they?

View attachment 1630289
Fiona says, “Whut? I ain’t doing nuthin’ back here!”
I always rode my pony to the Dairy Queen and shared a Mr Misty...she got the last half and I got sticky mitts
 
You gotta love a good biscuit though!

Cheddar bay biscuits are good but a lot of work

How to make Ultimate Cheddar Bay Biscuits:

2 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon ground cayenne pepper
1/2 teaspoon garlic powder
1/2 cup butter, softened
1 1/4 cups grated cheddar cheese
1/2 cup sour cream
1 1/4 cups milk
Note: If using a baking mix, replace first 5 ingredients with 2 1/2 cups baking mix.
Place first 5 ingredients (or 2 1/2 cups baking mix) in a large bowl. Add cayenne pepper and garlic
powder. Work in the butter with a pastry cutter. Stir in cheese then add sour cream and milk. Scoop
biscuit dough out by big spoonfuls and place in a greased 9 x 13 casserole pan. (Or other type of pan
with an edge to it–if you use a flat baking sheet, butter sauce will spill down into your oven.)
Topping
6 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon parsley
dash of salt
Melt butter. Stir in garlic powder, parsley, and a dash of salt. Spoon half of topping over unbaked
biscuits. Bake at 450 degrees for 25 minutes.* After removing biscuits from the oven, spoon the rest
of the topping over them.
*Your baking time may vary due to the size you scoop your biscuits. When I make this recipe, I make
20 biscuits in a 9 x 13 pan.
If 20 biscuits is too much, of course you can cut the recipe in half.
Now let me point out an obvious fact–this is a drop biscuit recipe. It is meant to be scooped by the
spoonful into the pan, not patted and rolled out and cut. That said, it does not yield a runny dough.
Let me demonstrate.
I use my homemade Quick Mix. Here it is measured out exactly to 2 1/2 cups (with the recipe printed
out from Farm Bell Recipes).
You can use another baking mix, or you can make the recipe from scratch if you prefer, using the
directions. Cut in the butter.
Stir in the cheese.
Add 1/2 cup sour cream and 1 1/4 cups milk–here you see it measured out.
It makes a moist dough, but not runny. See how the dough stands up on the spoon.
First biscuit plopped into the pan, holding its shape.
Ready for the oven.
Sounds like a good recipe. I buy the Red Lobster in a box. They aren’t as good as actual Red Lobster biscuits but a close second.
 
You gotta love a good biscuit though!

Cheddar bay biscuits are good but a lot of work

How to make Ultimate Cheddar Bay Biscuits:

2 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon ground cayenne pepper
1/2 teaspoon garlic powder
1/2 cup butter, softened
1 1/4 cups grated cheddar cheese
1/2 cup sour cream
1 1/4 cups milk
Note: If using a baking mix, replace first 5 ingredients with 2 1/2 cups baking mix.
Place first 5 ingredients (or 2 1/2 cups baking mix) in a large bowl. Add cayenne pepper and garlic
powder. Work in the butter with a pastry cutter. Stir in cheese then add sour cream and milk. Scoop
biscuit dough out by big spoonfuls and place in a greased 9 x 13 casserole pan. (Or other type of pan
with an edge to it–if you use a flat baking sheet, butter sauce will spill down into your oven.)
Topping
6 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon parsley
dash of salt
Melt butter. Stir in garlic powder, parsley, and a dash of salt. Spoon half of topping over unbaked
biscuits. Bake at 450 degrees for 25 minutes.* After removing biscuits from the oven, spoon the rest
of the topping over them.
*Your baking time may vary due to the size you scoop your biscuits. When I make this recipe, I make
20 biscuits in a 9 x 13 pan.
If 20 biscuits is too much, of course you can cut the recipe in half.
Now let me point out an obvious fact–this is a drop biscuit recipe. It is meant to be scooped by the
spoonful into the pan, not patted and rolled out and cut. That said, it does not yield a runny dough.
Let me demonstrate.
I use my homemade Quick Mix. Here it is measured out exactly to 2 1/2 cups (with the recipe printed
out from Farm Bell Recipes).
You can use another baking mix, or you can make the recipe from scratch if you prefer, using the
directions. Cut in the butter.
Stir in the cheese.
Add 1/2 cup sour cream and 1 1/4 cups milk–here you see it measured out.
It makes a moist dough, but not runny. See how the dough stands up on the spoon.
First biscuit plopped into the pan, holding its shape.
Ready for the oven.

I love cheese so I'll have to try these sometime. I was wondering what a biscuit was to you guys. In NZ a biscuit is a hard cookie (so they are sweet, not savoury). I much prefer my cookies soft and gooey. Although my Mum makes a yummy dessert made from bought/packaged chocolate chip biscuits. They really aren't the nicest things as a biscuit but made into a dessert they are yum. You dip each one in sherry and butter it with whipped cream (the real thing) to stick it to the next one, repeating until you have a log, then you cover the log in more whipped cream and put whatever decoration you like on top. Made the day before the sherry flavours the cream by the time it's served and the cookies go soft. I don't like cream that much, I don't like sherry, and those biscuits would be the last thing I'd choose to eat, but all together they are a winning combo.
 
Just some random photos I felt like posting for no doggone reason other than that they are all from New Year’s Eve!

View attachment 1630287
Photo taken from the Powell Tribune in Powell, Wyoming. Nothing much to see, just a couple of cowboys on their horses, with a goat for company, going through the McDonald’s drive-thru. After all, good cowboys always make sure the horses get fed!

View attachment 1630288
And so do good cowgirls! Horses like ice cream cones, don’t they?

View attachment 1630289
Fiona says, “Whut? I ain’t doing nuthin’ back here!”

I enjoyed the pictures B!
 
You gotta love a good biscuit though!

Cheddar bay biscuits are good but a lot of work

How to make Ultimate Cheddar Bay Biscuits:

2 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon ground cayenne pepper
1/2 teaspoon garlic powder
1/2 cup butter, softened
1 1/4 cups grated cheddar cheese
1/2 cup sour cream
1 1/4 cups milk
Note: If using a baking mix, replace first 5 ingredients with 2 1/2 cups baking mix.
Place first 5 ingredients (or 2 1/2 cups baking mix) in a large bowl. Add cayenne pepper and garlic
powder. Work in the butter with a pastry cutter. Stir in cheese then add sour cream and milk. Scoop
biscuit dough out by big spoonfuls and place in a greased 9 x 13 casserole pan. (Or other type of pan
with an edge to it–if you use a flat baking sheet, butter sauce will spill down into your oven.)
Topping
6 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon parsley
dash of salt
Melt butter. Stir in garlic powder, parsley, and a dash of salt. Spoon half of topping over unbaked
biscuits. Bake at 450 degrees for 25 minutes.* After removing biscuits from the oven, spoon the rest
of the topping over them.
*Your baking time may vary due to the size you scoop your biscuits. When I make this recipe, I make
20 biscuits in a 9 x 13 pan.
If 20 biscuits is too much, of course you can cut the recipe in half.
Now let me point out an obvious fact–this is a drop biscuit recipe. It is meant to be scooped by the
spoonful into the pan, not patted and rolled out and cut. That said, it does not yield a runny dough.
Let me demonstrate.
I use my homemade Quick Mix. Here it is measured out exactly to 2 1/2 cups (with the recipe printed
out from Farm Bell Recipes).
You can use another baking mix, or you can make the recipe from scratch if you prefer, using the
directions. Cut in the butter.
Stir in the cheese.
Add 1/2 cup sour cream and 1 1/4 cups milk–here you see it measured out.
It makes a moist dough, but not runny. See how the dough stands up on the spoon.
First biscuit plopped into the pan, holding its shape.
Ready for the oven.

Sounds good Ron, thanks for sharing.
 
upload_2019-1-1_14-28-10.jpeg


Here's a pic Jae
 

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