The eggs were from Drew & Cathy’s own, happy, western Mass, free-range, table-scrap & weed-fed chickens. They were particularly beautiful and extremely delicious.
Cheese biscuits are really my sister’s gig, but she wasn’t here so I took a stab at them. They came out good. The recipe is below. Here’s to all the good dads out there. Or as my mom likes to call them: the motherf#*kers.
• Cheese Biscuits •
Adapted from Bernard Clayton’s New Complete Book of Breads
4 cups flour
8 teaspoons baking powder
1 teaspoon salt
5 tablespoons cold butter cut into 1/2 inch cubes
1-1/2 cups grated cheddar
2 cups whole milk at room temperature
Heat oven to 450. Line two baking trays with foil and grease them.
Combine flour, salt and baking powder in a large bowl and whisk to combine.
Cut in butter using a pastry cutter or two knives. Stir in grated cheese. Add milk and mix until just combined.
Turn out onto a lightly floured surface. Flatten into an approx. 8″ x 8″ square, fold square in half and flatten again. Do this two more times lightly dusting work surface as needed to keep dough from sticking.
Flatten dough to 1/2″ thick and cut buiscuits with a glass. Gather remaining dough, flatten again and cut until there’s no more dough.
Place biscuits about an inch apart on prepared baking trays and bake for 12-15 minutes or until lightly golden. Serve warm with butter.