At the begining 2018, I made a resolution to enter every Spoonflower Design Challenge this year. While I enjoy flexing my creative muscles, It means Spoonflower eats a lot of my creative time. I sometimes struggle with design themes that I have no interest in, or ones that I’m just too busy to put very much time into. But, at the risk of dissapointing my audiance, I muck thru it and make an effort. Sometimes, in the end, I’m surprised by what I’ve made. Fortunately, this week’s Challenge is one I’m happy to work on. The “Recipe Tea Towel” challenge is right up my alley. I like this contest because it brings up fond memories and gives me an opportunity to share.
I LOVE to cook! My twin sister and I began cooking and baking in our middle school years. We learned a lot by watching Jeff Smith as “The Frugal Gourmet”. I have great memories of the two of us making huge messes in Mom’s kitchen. My battered 1975 edition of Joy of Cooking is a testament to time well spent. I’ve had to replace it with another edition (1964) because it’s in such poor shape. I decided to share my recipe for Garlic Cheddar Drop Biscuits, because the original recipe comes from my Joy of Cooking. It’s a family favorite. So much so, that it’s on that recipe page where the spine first began to split. For my Recipe Tea Towel, I’ve re-written it in my own words with some modification – and a lot of notes in ballpoint pen.
This week I’m also busy getting ready for Fire Prevention Week, so there was pressure to keep the design simple. I doodled small flowers in the corner of the page while my biscuits were baking. I decided to repeat the floral motif in the background; letting the recipe page take center stage. I hope you find the design (and the biscuit recipe) pleasing. I’ve included my recipe for you below. Bon Appétit!
Garlic Cheddar Drop Biscuits
makes 10- 12 biscuits 20-30 minutes
Preheat Oven to 450 degrees fahrenheit.
Measure dry ingredients into a large bowl:
· 1 3/4 cups all-purpose flour
· 1/2 teaspoon salt
· 1/2 teaspoon garlic powder (or 1 clove crushed garlic)
· 3 teaspoons baking powder
Mix dry ingredients and then add:
· 4 to 6 tablespoons chilled, salted butter
Cut the butter into the flour mixture using either a food processor, or a pastry cutter tool .
With mixture in the bowl, make a well in the center and add:
· 1 cup milk
Stir until dough forms – mixture will be thick, sticky and lumpy. Next fold in:
· 1 1/2 cups shredded cheddar cheese
You may also add or substitute other ingredients for the cheddar cheese:
· 2 tablespoons parsley, chives
· 4 tablespoons chopped green onions
· 3 to 6 slices crumbled bacon
· 3 tablespoons chopped, cooked ham
· push one little smokie sausage into the center of each biscuit
Drop dough by the spoonful onto ungreased baking sheet. Or spoon into an ungreased muffin tin. Brush the tops with milk or melted butter to aid browning. Bake for 12 to 15 minutes.