Summer is here and I’ve been super busy and obviously absent from blogging. Not only do my kids keep me busy as ever but things are changing around here and it doesn’t leave me much spare time. A major project is happening as well, though in the very early stages it’s taken up a lot of my time and will take awhile to get moving. You’ll have to stick around to find out what it is, so if you aren’t already follow me via the blog ( right side via GFC, or G+, or even follow me on Facebook ) you should follow now because there are huge things coming up.
Moving on to the recipe today. As I mentioned, summer is here, my kids are buzzing around first thing in the morning and just nuts somedays. I had this biscuit recipe a few years ago that I would whip together in a flash then lost the recipe . It was one I used with my Mom’s homemade Bisquick, but it didn’t have the cheddar in it. This is very similar, only even easier and since I lost the original I adapted this over time. It’s quick enough to make and good enough to keep my kids quiet for a whole 5.6 minutes in the morning – > just enough time for me to make coffee and take two sips before the arguing begins again. Hey, I take what I can get these days! The kids loved it, it’s easy to make, there’s no rising, there’s no fuss or muss and it makes enough to have left overs for a snack later on in the day or even become a great lunch biscuit. This recipe makes 20-24 3 inch biscuits.
4 cups flour
2 tablespoons baking powder
2 packages (8oz) cream cheese at room temp.
1 cup milk
2 cups cheddar cheese
1-2 tablespoons red pepper flakes ( or chives) or if you don’t want the red pepper flakes sprinkle the top of the rolled out dough lightly with pepper.
Mix the flour into a large bowl along with the baking powder. Add in the cream cheese but by little pieces as you mix it. You can do this two ways, use a standing mixer ( faster) or by hand. Either way as you add in the cream cheese mix up the dough it will be very tough, you want to mix it up though so keep going till it’s all mixed in. After the cream cheese is mixed with flour add in the milk, and mix again, add in the cheese mix as you add in each. The dough will be tough and will hold very well together. Set it down on a lightly floured surface and roll out to about a 3/4 inch thickness.
I used a biscuit cutter but you can use one of those plastic kid cups, which is perfect in size.
Place on baking sheet, and cook for about 20 minutes at 375F or until they are golden brown on edges. Test by forking one in the center to see if it comes out clean.
To make an egg sandwich, keep oven heated at 375F Place your eggs in muffin tins sprayed with cooking spray and cook till the eggs are done to your likeness. It will take less than 10 minutes for the eggs to bake.
A great way to make the kids happy is have them sprinkle toppings right on their eggs before they cook. Chives, bacon, vegetables, cheese even, ham. Combinations are up to you. They will come out in perfect biscuit sizes and make an excellent “on the go” breakfast sandwich for everyone in the family!