For the past several weeks my life has been sustained by yogurt (which I eat despite finding it utterly repulsive) and Tony’s homemade soup. Other than those two things, it’s a rare occurrence anymore that something nourishing passes my lips. This is partially because I’m a bit overwhelmed to be back at work while I deal with all the unfamiliar emotions losing my dad has dug up, and therefore not interested in cooking. I think the fact that I’m still not ready for things like food to make me happy yet has more to do with my indifference toward my meals than anything, though. Sucks to be a food blogger at a time like this, you know?
Nevertheless, I’ve never been any good at starving. In fact, I suck at it. And thankfully, my husband does like to make giant pots of mysterious soupy concoctions on Sundays while I watch football. So there’s always something to look forward to on Sunday night, and always a week’s worth of yummy leftovers to lug to work. This week end Tony made a rice and bean soup and I managed to scrape my pajama-clad body off the couch long enough to make a quick batch of cheesy biscuits to go with it. They were super easy, so I figured I’d share just in case any of you kind of hate life right now, but kind of hate being hungry even more.
Want Tony’s soup recipe? Well, too bad because it’s all in his head. He doesn’t use recipes, nor does he write them down. So your best best for ever tasting one is to come over and watch the Bears with me.
In other news…
If you’re in the area, come on out to Aurora Skate Center on Sunday, January 30th where my friend Lisa from Brass Knuckle Bon Bons and I will be slangin’ sweets to benefit the DuPage Derby Dames. One of the derby girls just so happens to be one of my oldest friends, so show your face and I’ll make sure she doesn’t commit any personal fouls against you in the rink.
Lisa and I will also be selling her wares at the Logan Square Valentine’s Day pastry market in Chicago, but more on that later.
And finally, I’m making some awesome hemp tote bags featuring my beloved goat logo. I expect to have those available in 10 days or so – get stoked!
Cheese Biscuits in Paradise Recipe
By January 18, 2011Published:
Tony's magical soup & my hot biscuits For the past …
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup shortening like earth balance
- 1 cup shredded cheese of your choice*
- 3/4-1 cup milk
- Pre-heat your oven to 450 degrees and lightly grease a cookie sheet. In a large bowl, combine flour, baking powder and salt. Cut the shortening in with a pastry blender or a fork until the mixture resembles course crumbs. Add the cheese, and mix. Then, using a fork, add enough milk to make the mixture leaves the sides of the bowl to form a soft, moist dough.
- Turn the dough out onto a floured surface, and knead it to distribute the baking soda throughout. (Until it's no longer sticky.) Roll out to about 1/2 inch thickness and cut with a 2" round biscuit or cookie cutter. Place on cookie sheet and bake 8-12 minutes or until golden brown.
- *For these I used a three cheese blend from Trader Joe's. I think anything would work, and hope you invite me over if you decide to make these with smoked Gouda.
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