"What do you call these? Biscuit tots?" My house mate was teasing ... those biscuits were about and inch and a half square ... Tiny one-bite wonders. Definitely not something a big hungry guy would take seriously.
They didn't last long. Hot out of the oven with a little butter? Yum!
The following recipe was taken from a tiny cook booklet produced in 1929 by the Tillamook County Creamery Association.
They're a perfect complement for a late summer dinner of vegetables like steamed artichokes, broccoli, and a salad of cherry tomatoes, feta, and fresh cucumber drizzled with olive oil and white balsamic vinegar. They'd make awesome appetizers with a little bit of ham. Or serve with soup or stew.
Best of all, they're stupendously easy. From start to finish, I invested about 20 minutes including the baking time.
1 c. flour 1 1/2 tsp baking powder 2 tbsp Crisco 1/2 tsp salt 1/2 c. grated Tillamook cheese 1/2 c milk |
Mix and sift ingredients. Cut in fat and then the grated cheese. Add liquid to make a soft dough. Roll quickly and cut very small. Bake in a hot oven. Nice to serve with salad. |
Notes: Set the oven temp at 400º F. Sift the dry ingredients into the bowl of a food processor, then add the shortening and pulse the mix for about 10 to 15 seconds. Getting back to the old school method I mixed the cheese in by hand and added the milk. Use a spatula to fold the ingredients together just to blend everything. Don't over mix! It makes a sticky, soft dough. Turn that out on a floured board and roll out about a 1/2 thick. I shaped it into a square and cut it in tiny squares then transferred them to a baking sheet. Bake for about 10 to 12 minutes depending on your oven. Serve immediately.
Source
—— . Distinctive Tillamook Full Cream Cheese Recipes. Tillamook County Creamery Association, Tillamook, Oregon. 1929.
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