3.15.2012

Fontina Everything Biscuits

Made my heart melt.

No seriously, they did!

Before I get to the recipe, Dan's parents were in Baltimore visiting this weekend so we spent the weekend eating, drinking, and sight seeing, but mostlly eating and drinking!

Saturday we went to brunch at Golden West and I strayed from my usual Elvis pancake in favor of the special: Chipped Beef Gravy over a Buttermilk Waffle.



We spent Saturday afternoon going to see the John W. Brown and walking around Fell's Point enjoying some beers and gelato. Yes, in that order. Then we headed to Samos for a delicious Greek dinner.

Which brings us to Sunday and our Greek dinner leftovers. Dan whipped the leftovers up into an amazing breakfast and I made these Fontina Everything Biscuits adapted from How Sweet It Is.


the two empty wine bottles in the back aren't in the recipe...don't worry!

makes about 12 biscuits
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 teaspoon granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces
1 1/4 cups milk
1/2 block of freshly grated fontina cheese

everything topping:
2 tablespoons melted butter
1/2 tablespoon dried minced onion
1/2 tablespoon poppy seeds
1 teaspoon dried minced garlic
1 teaspoon ground sea salt


ready to bake

Preheat oven to 425 degrees F. Mix dried onion, garlic, sea salt, poppy seeds and sesame seeds together in a bowl and set aside.
In a large bowl, combine flour, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Add in fontina. Pour in milk and stir with a spoon until just combined, not overmixing. Use your hands if needed to bring the dough together. Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then using a biscuit cutter to shape the dough into rounds. Brush with melted butter, then sprinkle each biscuit with the everything topping. Bake for 10-12 minutes, or until biscuits are golden brown.

ready to eat
It was a weekend spent with good company, good food, and good drinks.

-Abbie

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