BY RICHARD MOOREY
THIS past weekend was the Victoria Day weekend and although it wasn’t totally a weather wash Mother Nature wasn’t showing her best side. Sunday was at best a little chilly and definitely a pretty dreary day.
Chefs generally have pretty limited time off especially on long weekends so when we get a day like that it’s kind of a drag. So how does a chef kick a dreary day in the butt?
Well I can’t speak for anyone else personally but I do know enough chefs and many of them like to kick it the way I do when the weather keeps you indoors. I reach for the Bluetooth speaker and hit play on my cell phone, get some good tunes rolling and get to making some Tastitude.
Over the years I’ve grown an appreciation for all kinds of tunes but a dreary day like this called for some serious old school to light up the kitchen. So I pushed the oldies playlist and Gerry Lewis, Chuck Berry, Buddy Holly and a bunch of old rockers made some noise. It was definitely time to build some Tastitude.
Being the morning, but encroaching on lunch it was the perfect time to do a little baking and it was a good hour to make something breakfasty but savoury. The weather outside had me jonesing for something warm and bakery fresh but heavy, aromatic and irresistibly delicious. It was time to break out the biscuit book.
I have to confess that it’s not really a book, more of a digital index of my biscuit recipes. While I do have near fifty go to biscuit recipes I knew exactly which on I wanted to make. Years ago a wonderful old couple Betty and Martin Ryan used to live down the street from me.
I delivered their paper and every Sunday Betty would make delicious sour cream biscuits and when I would collect for the paper I would get one of these wondrous treats topped with homemade preserves.
While I have this recipe and it’s definitely in my top faves I also have a soft spot for the Red Lobster Cheddar Bay Biscuits with cheese, garlic and a hint of spice. Figuring out how to recreate these took a few tries but patience and a few tastings later the recipe was a lock.
But what do you do when you want the heavy, tender and moist sour cream biscuit and the savoury flavours of the big franchise player? I say turn up the volume and put them together. Deciding to blend recipes doesn’t always work but when you’re careful and use a little baking knowledge sometimes luck smiles on you and tunes and Tastitude prevail.
So here’s a deliciously dense and aromatic biscuit that pulls the best of both worlds into one irresistible biscuit. In the spirit of Betty food is made for sharing so I’ve included the recipe for you to enjoy! Check it out I promise you won’t be disappointed.
Chef House’s Cheddar Blue Biscuits
2 cups sifted AP flour
1 tbsp sugar
2 tbsp baking powder
1 tsp granulated garlic
1/2 tsp kosher salt
1/4 tsp cayenne pepper
1/2 cup sour cream
1/4 cup Greek yogurt
1/4 cup heavy cream
1/2 cup butter softened
2 tbsp blue cheese crumble
1 1/2 cup sharp cheddar
3 tbsp extra virgin olive oil
Parmesan for topping
Preheat oven to 350F
In a large bowl sift together all the dry ingredients. Place them in your kitchen mixer. Add all remaining ingredients except for the olive oil and Parmesan.
Using the dough hook mix on low until the mixture forms dough balls, pulling away from the sides and the bottom is clean. (Mixing by hand is fine too!)
Line a baking sheet with parchment paper or use a Silpat baking mat.
Form 1/4 cup size biscuits and place two inches apart on the baking sheet. When complete brush tops with olive oil and sprinkle with parmesan cheese.
Bake for 15-18 minutes.
**To make the Jalapeno Jelly Cream Cheese simply combine 3 parts cream cheese to 1 part jelly and mix well.**
Richard Moorey (aka Chef House) can be reached with email to email@example.com, through his website at www.evot.ca, or on his Facebook group Evolution of Tastitude. You can follow him on Twitter @House_74.