Bread
Cookies
Pies
Soups & Stews
Bibliography

Home

Cheese Biscuits

We Call 'Em Cheddar Biscuit Tots ™

Cheddar Biscuit Tots"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.


© 2008–2012 — Antique Home Style

Books, ETC.