Monday, December 22, 2014

Cheddar and Date Biscuits


Ok, so I may have gone a little crazy... I ordered a whole Benton's Country Ham after watching David Chang and Sean Brock rave about it on Mind of a Chef (my current TV obsession). These biscuits are a delightful blend of savory and sweet, the perfect vehicle for a paper-thin slice of country ham. And no refined sugar, just dates!

2 cups flour
1 Tbs baking powder
1 tsp salt
1/3 cup shortening or butter
1 cup milk
1 cup grated cheddar
1/2 cup chopped dates

Preheat oven to 425F.

Whisk together the flour, baking powder, and salt. Cut in the shortening with a pastry cutter or a fork, or two knives. Or use my new favorite technique - just squish it lightly with your fingers, a sort of sifting motion. The goal is to have the mixture resemble coarse cornmeal mixed with plenty of bigger flour-coated bits of shortening. For me, this has always been the most frustrating part of biscuits and pie crust, and the reason I don't usually bother making my own pie crust. Another great way to accomplish this step is to grate frozen butter into the flour mixture and then just stir it in with a fork.

Add the milk, cheese, and dates, and stir until the dough pulls away from the sides of the bowl. Drop handfuls onto a baking sheet and pop into the oven for 20 minutes or until the edges are lightly browned. Serve with country ham, or eggs, or just slather with butter and enjoy!
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