Babychopsbombdiggitycheddarherbbiscuits Recipes

CHEDDAR AND HERB BISCUITS

Steps:

• Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok - the biscuits will be tough if they are overmixed).
• Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden.
• While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt.
• Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

BABYCHOPS' BOMB DIGGITY CHEDDAR HERB BISCUITS

Steps:

• Preheat oven to 450.
• Combine first 6 ingredients.
• Pulse in cold butter bits until coarse meal texture with some pea sized butter bits.
• Add buttermilk & pulse until moistened.
• Mix in 2 cups cheese.
• Turn onto lightly floured surface and knead to combine.
• Roll out to about 3/4" and cut into circles, if you don't have a cutter take the top & bottom off a soup can, works just as well.
• Place biscuits onto a nonstick cookie sheet, spoon melted butter onto each & top w/remaining cheese.
• Bake in upper rack so bottoms don't burn for about 20 minutes until golden & cheese is melty.
• Enjoy! We couldn't get enough of them -- This recipe makes a mess of biscuits and they're even better re-heated (2 in the microwave for 30 seconds is perfect).

OLD FASHIONED BRAISED CHUMP CHOPS

Steps:

• Preheat oven to 180°C.
• Add uncooked potatoes to a large casserole dish.
• Pour melted butter over potatoes, and stir until all potatoes are coated.
• Dust chops with seasoned flour, and brown in oil.
• Place chops on the top of the potatoes.
• Take rosemary springs and put them on the top of the chops.
• Fry onion and mushroom until soft but not brown.
• Place onion and mushroom on the top.
• Pour chicken stock into the casserole.
• Cover and cook in oven at 180°C.
• Serve with whatever you want to serve it with!