Sunday, February 24, 2008

Cheesy Goodness

I wanted to serve something alongside my beef stew. I wanted to be a little more jazzy than just dumplings though, so I thought about biscuits. But not just any biscuits. I wanted something with a little more pizazz. So, I turned to my trusty recipe website:

I found a cheddar biscuit recipe that only took four ingredients. I had them all on hand, so what the heck?! The best part is that the recipe only makes five biscuit cups, so you won't have a ton of leftovers.

These turned out well. They have a crispy outside and a warm gooey inside. The only thing I would do differently would be to add some spices, like garlic powder, and maybe some parsley or other herbs.

These biscuit cups would go well with soup or chili or any other recipe that needs a bread side.

Cheddar Biscuit Cups

1 cup self-rising flour *
1/2 cup shredded cheddar cheese
1/2 cup milk
2 tablespoons mayonnaise

In a small bowl, combine the flour and the cheese. Stir in milk and mayonnaise until just moistened. Fill five greased muffin cups two-thirds full. Fill empty muffin cups halfway with water. Bake at 425 degrees for 17-20 minutes or until golden brown.

If you don't have self-rising flour, use regular flour and add 1 1/2 teaspoons baking powder and half a teaspoon of salt.