by EMERSON SLOANE
I've been on a biscuit kick lately. I've been experimenting with them with sweet and savory ingredients. I have to admit that I have never had much of a sweet tooth, so I prefer the savory biscuit experiments the most. You can find a reason to have biscuits with most meals so I encourage it. I wanted to make some cheddar cheese and garlic biscuits, but I only had fontina on hand at home, which is a favorite of mine for melting with pasta.
That got me remembering a delicious fontina dip I had a couple of years ago at a holiday party. So, why not translate some of those ingredients into a savory biscuit for dinner?
2 cups all-purpose flour
1 teaspoons sugar
1 tablespoon baking powder
1 teaspoon salt
6 ounces freshly grated fontina cheese
1/2 teaspoon granulated garlic
1/2 teaspoon thyme
8 tablespoons butter, cubed
3/4 cup milk
In a large bowl combine flour, sugar, baking powder, garlic, thyme, and salt together. Cut butter into mixture until it begins to look like cornmeal. Add the fontina.
Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Spoon the dough (about 1/4 cup) onto a baking sheet or oven-safe skillet that you've buttered or oiled with vegetable or olive oil. I prefer olive oil.
Put the biscuits into a 450 degree oven for 12 minutes.
Serve them with roast beef. Serve them with fried fish. Serve them with sausage gravy or eat them by themselves with a bit of olive oil and rosemary dipping sauce. Perfect for brunch.
© 2015 Haven Style.