Eat Street: The ManBQue Guide to Making Street Food at Home by John Carruthers & Jesse Valenciana & John Scholl & John Carruthers Jesse Valenciana John Scholl

Author:John Carruthers & Jesse Valenciana & John Scholl & John Carruthers, Jesse Valenciana, John Scholl [John Carruthers, Jesse Valenciana, John Scholl]
Language: eng
Format: epub
Tags: Food*Cooking*Style*World*Street Food, Cookbook
ISBN: 9780762458707
Publisher: Running Press
Published: 2016-01-17T16:00:00+00:00

CHEESE-RICH OCEAN INLET BISCUITS

This is a recipe we’ve had for some time, forwarded to us by someone who likely stole it from one of those “Restaurant Secrets!” websites, who stole it from Darden Restaurants, who took it from the original beach seafood shack owners, who overthrew the sovereign government of Cheddar Bay to unearth the secrets in the first place. So much bloodshed and they just give them away. The horror.

MAKES ABOUT 12 BISCUITS

4 tablespoons frozen butter, grated, plus 4 tablespoon melted butter

2½ cups drop biscuit mix

1 cup grated sharp cheddar

½ teaspoon garlic powder

¾ cup cold whole milk

¼ teaspoon parsley

1. Preheat oven to 400°F.

2. Work the butter into the biscuit mix with your fingertips, until it’s evenly distributed into pea-like clusters. Don’t overwork and melt it with your hands.

3. Add the cheddar and garlic powder, then stir in the milk until just combined. Clumps are fine—these are not pretty biscuits.

4. Drop the biscuits onto a greased baking sheet a ¼ cup at a time, leaving space in between for the magic of baking. Otherwise you’ll end up with an unsatisfying network of codependent biscuits.

5. Bake 15 minutes, then check on their progress. If you can do it without opening the oven, that’s probably ideal.

6. If the biscuits are still pale, keep baking for another couple of minutes. If they look a fine tribute to maritime biscuitry, then take them out of the oven.

7. Brush the biscuits with the melted butter and season the biscuits immediately after with the parsley and garlic powder.