ewa samples cheddar and green onions biscuits

Not your ordinary biscuits

If I am not mistaken it was Marcus Samuelsson who said during one of the Food Network shows “Next Iron Chef” that biscuits come from Poland. (shame on you Samuelsson, shame on you!)

I lived in Poland for 26 years and I had never seen on heard about biscuits before I came to US. When I first heard that word: “biscuit” immediately I thought about sweet cracker. Actually I would have been right if I was in GB but I am not so I had to get used to to a biscuit being a flour-based savory bun :)

I don’t actually care much about the name. I like ‘em both ways.

What I care is that their origin is not Poland – sweet nor savory!!! – mister world class chef and “Best Chef of New York” (2003).

Anyway,

I made those biscuits weeks ago but I am really behind (and lost) in posting pictures and recipes… .

I really liked how their tasted but my main mistake was too much flour and overworked dough. They came out a little bit too thick and doughy inside.

don't have cookie cuter! use glass!!! works perfect!

of course being pregnant dills are very important in my diet. No matter if it's breakfast, lunch or dinner :)

Ingredients:

  • 2 1/4 cup all-purpose flour
  • 1 tsp. salt
  • 1 Tbsp. baking powder
  • 6 Tbsp. cold unsalted butter, cut into small pieces
  • 1 cup grated Cheddar
  • 2 Tbsp. chopped green onions (green part)
  • 1/4 cup flax seed meal
  • 1 cup cold whole milk
  • 2 Tbsp. melted unsalted butter for brushing (optional)

Directions:

Preheat oven to 425F. Line 2 large baking sheets with parchment paper. In a large bowl combine flour, salt, baking powder and mix well. Add cold butter, cheese, green onions and flax seed meal. Use a blender or fingertips to mix in butter until mixture is crumbly. It’s ok if a few pieces of cheese and butter remains visible and not mixed well. Add milk and gently mix to moisten. Do not overwork the dough, it should be rough and sticky.

Turn dough out onto a large floured work surface and kneed gently into ball. Roll dough into a 1/2-inch thick circle. Cut out small biscuits using 1 inch cookie cutter (I used a glass bigger than 1 inch in diameter). Place biscuits about 1 inch apart on baking sheets. Lightly brush tops with melted butter.

Bake until lightly browned on top, 15-18 minutes. ( I baked mine 20 minutes).

Enjoy.
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19 thoughts on “Not your ordinary biscuits”

  1. These biscuits look very good. They’re not the plain biscuits that I’m accustomed to. I usually fix the canned Pillsbury Grands biscuits on Saturdays and have sausage biscuits. Sometimes I’ll make sausage gravy–good o’l Southern comfort food: Biscuits and gravy. Mmmm!

    Lee
    A to Z stories starting 12/12 and the official A to Z Badge is now revealed
    Blogging from A to Z

    1. I like those from Pillsbury as well, but these days I can’t stand how they smell when baking (just a pregnancy stuff, it will pass). I like making little sandwitches from it and eat if for lunch instead of bread. Those with cheddar and green onions are really tasty and actually are very good to eat by itself. I’ll be making them again. As for a biscuits and gravy I tried it once when my husbnad had it in a restaurant but didn’t like it. I know my husband likes it but I am not very eager to try to make it at home ;)

    1. thank you. it’s just a normal thing to me. i grew up in the house where we didn’t have cookie cutters at all… we would alway use a glass when we needed to cut something out… . it worked great so I haven’t gotten a cutter yet.

    1. I love pickled food even if I am not pregnant, but these days I wouldn’t mind to have a sip of clear vinegar that’s how I crave sour foods. I even eat raw lemons these days, and after that I suffer through a terrible heartburn… lol.

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