Remember the Lentils with Sweet Potatoes and Chard that made a batch far bigger than we could handle in one night? (Or even two, having had leftovers for lunch the next day?) It turned into a mighty fine soup – better than its original incarnation, I think. I quickly cooked up an onion, a chubby clove of garlic and two leafy stalks of celery in a bit of oil, threw in a small chunk of chopped salty ham left over from yesterday, the rest of the lentil-sweet potato stuff (about 3 cups) and a 1L tetra pack of chicken stock. It was fantastic, particularly with the last of the cheese biscuits, which toward the end I started dropping in chunks into the soup and then scooping out with a spoon. I made too many yesterday – 32, once I counted – but better to have too much food than not enough, right? Anyone should be able to mix up a quick batch of cheese biscuits – there is nothing better with a steaming bowl of soup, stew, or chili. And they make pretty fab fried-egg-and-bacon sandwiches, if you’re into that sort of thing.
You can get away with using about half the fat, if you like – 2 tablespoons of each – but you may have to bump up the milk just a bit. These would also be fab with bits of chopped, cooked ham and green onion stirred in. Add it to the dry ingredients before adding the milk.
2 cups all-purpose flour (or use half all-purpose, half whole wheat)
1/4 cup grated Parmesan cheese
1 Tbsp. baking powder
1/4 cup butter
1/4 cup canola or olive oil
3/4 cup milk (any kind – 1%, 2% or cream)
Preheat the oven to 400F. In a bowl or food processor, combine the flour, Parmesan cheese and baking powder. (You won’t need to add salt, since the Parmesan cheese is so salty itself.) Add the butter and oil and pulse or stir with a fork or pastry blender until crumbly, with bits no bigger than the size of a pea. If you’re using a food processor, dump the mixture out into a bowl.
Add the milk and stir just until the dough comes together. Pat into a 1″ thick circle on a baking sheet that has been sprayed with nonstick spray, and cut into 8 wedges. If you like, brush the tops with a little milk (this will make them brown nicely.) Pull them apart, spacing them at least 1″ from each other on the sheet, and bake for 20 minutes, or until golden.
Makes 8 biscuits.
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