Enough With The Cheese…Almost

I really do have something else to talk about — other than food — but I wanted to share this recipe first.

My mother makes many wonderful foods. Truly, if I started talking about her food right now, I could still be talking about it this time tomorrow. She’s always been a great cook. I’ve learned so, so much from her. One thing that she always makes for us when we are down in Alabama is cheese biscuits. They are the best. Of course, like many things, they are particularly delightful when eaten with summer tomatoes. We love them all year around, though, too, with strawberry jam or fig preserves. Cheese + figs = marriage made in heaven. True.

So, when we were last down there, I pressed Mama Suzie for a cheese biscuit making tutorial. I even threatened to take pictures for my blog. But, I left my camera downstairs with some sleepy males and didn’t want to wake folks up. So I just watched and took some notes. Try these, y’all, they’re amazing and easy.

Mama Suzie’s Cheese Biscuits

4 oz. sharp cheddar cheese, cut into 10-12 chunks
2 cups flour
1T. baking powder
1 T. sugar
1/2 t. salt
1/4 c. canola or vegetable oil
3/4 c. (give or take) buttermilk or regular milk

Begin by preheating the oven to 475 and lightly oiling or spraying a baking sheet.

In a food processor, using the knife blade, buzz the chunks of cheese around until the pieces are around the size of an English pea. Add the dry ingredients and pulse again to distribute the flour and cheese. Stir the oil and milk together in a measuring cup. With the machine running, add the milk/oil mixture in a slow-ish stream until the dough comes together. (You’ll probably use the whole amount.) Keep the machine going until the dough looks consistent. This will take less than 10 more seconds and probably closer to 5 seconds. Remove the dough and place on a floured cutting board. Roll or pat the dough to about 1/2 inch in height. Cut with a biscuit cutter or with the top to your spray oil container if you’re like me and don’t have a proper cutter. Place on the prepared pan and bake for 8 -12 minutes, checking frequently. Burned biscuits do not make for happy eating, so be a little vigilant after you get to the 8 or so minute mark and remember to take into account how your own oven cooks, especially in the higher temperatures.

These are great with berry jam, fig preserve, honey, maple syrup, ham and mustard, bacon and fried egg…..

Happy Friday, y’all!