Cheesy Biscuits

These cheesy biscuits are Asa's favorite. They come together super fast with just one bowl.  It's a perfect biscuit for everyday or special occasions (like Christmas brunch).

Cheesy Biscuits

recipe from King Arthur

makes 9

1 tablespoon baking powder

1 teaspoon salt

2 cups less 2 tablespoons OR  (tare your scale, then add baking powder and salt then flour to make 227g total) All Purpose Flour

113g or more cheddar cheese, freshly grated

1 cup (227g) heavy cream or a bit less milk

Preheat your oven to 425°F with a rack in the upper third.

Mix together baking powder, salt, and flour. Add in grated cheddar. 

Add the cream/milk, and mix until dough sticks together. Using your hands or spoons, make golf ball sized biscuits and place on cookie sheet lined with parchment or silpat, gently smushing them, and leaving a few inches of space in between each.

Bake the cheddar biscuits for 12-15 minutes, until they're golden brown. Remove them from the oven, and serve immediately.

Cheddar (cauliflower) Soup

We love this recipe from King Arthur.  I dont even tell the kids that it's made with cauliflower.  It's just that cheesy and so perfect for a winter dinner with a chunk of bread and a salad.

Enjoy!

Cauliflower Cheddar Cheese Soup
adapted slightly from King Arthur Flour
4 tablespoons (2 ounces) butter
1 medium-to-large yellow onion (about 8 ounces), diced (about 1 1/3 to 1 1/2 cups)
2 tablespoons King Arthur Unbleached All-Purpose Flour
3 cups (24 ounces) chicken broth
1 pound cauliflower florets, fresh or frozen
3/4 teaspoon salt
2 teaspoons dry mustard
8 ounces sharp cheddar cheese, cut into chunks
In a deep, fairly wide-bottomed saucepan, cook the onion in the butter till it's softened and is beginning to brown, about 5 minutes. Stir in the flour, then the broth, cauliflower, salt, mustard. Let the soup simmer for 15 minutes, or till the cauliflower is very soft.

Puree the mixture using a hand blender, or in a blender or food processor. Return the soup to the pot, and stir in the cheese. Bring the soup to a bare simmer, and cook very gently just till the cheese melts, stirring all the while; this will only take a minute or so (thin with milk, cream, or more broth if needed). Serve the soup hot, garnished with fresh or dried chives, if desired.