Dubliner Sage And Walnut Cheese Crusted Biscuits Recipes

KERRYGOLD

Steps:

• Begin by preparing the cheese spread.
• In the work bowl of a food processor combine the cream cheese, shredded cheese, whiskey, horseradish, onion powder, garlic powder, Worcestershire sauce, mustard powder, and salt. Process until the mixture is smooth, stopping to scrape down the sides of the bowl to make sure all the cheese is thoroughly processed, about 1 minute.
• Transfer the mixture to a container, cover, and chill for at least 4 hours, or up to 3 days.
• Next, prepare the crackers.
• In a medium bowl combine the flour, salt, sugar, baking soda, and mustard powder. Add the shredded cheese and toss to coat the cheese thoroughly in the flour mixture.
• Add the cubed butter and, with your fingers, rub in the butter until the mixture resembles sand with a few larger pea sized pieces of butter remaining. Add 3 tablespoons of ice water and mix until a shaggy ball forms. Add additional water, 1 tablespoon at a time, until no dry flour remains in the bowl and the dough holds together when you squeeze it into a ball.
• Turn the dough out onto a surface lightly dusted with flour. Press the dough out with your palm to form a rough rectangle. Fold the dough in half, turn the dough ¼ turn and repeat this process 4 more times. Wrap the dough in plastic wrap and chill for at least 1 hour, or up to 2 days.
• Heat the oven to 375 F and line two baking sheets with baking parchment. Once chilled, remove the dough from the refrigerator and let stand at room temperature for 10 minutes. On a lightly floured surface roll the dough into a rectangle that is approximately ⅛-inch thick, about 18x14-inch rectangle. Cut the dough into 1-inch square crackers using a pizza cutter and a ruler. Place the squares onto the prepared baking sheets and dock each square with a fork and sprinkle the tops of the crackers lightly with Kosher salt.
• Bake the crackers for 9-12 minutes, or until the crackers are golden brown all over, and deep golden brown on the bottoms. Let the crackers cool completely on the baking sheet. Store the crackers in an airtight container for up to 3 days at room temperature.

DUBLINER CHEESE SPREAD WITH CREAM CHEESE

Steps:

• Mix all ingredients together until well blended and serve with your favorite crackers. We like this with Wheat Thins.

DUBLINER AND GUINNESS®

Steps:

• Place the cream cheese in the bowl of a food processor; pulse the cream cheese while adding the Guinness and Worcestershire sauce. Add the garlic and Dubliner cheese; process until smooth. Spoon the mixture into a serving bowl; cover. Chill in refrigerator overnight or 8 hours before serving.

DUBLINER, SAGE AND WALNUT CHEESE CRUSTED BISCUITS

Steps:

• Heat oven to 450 degrees F and lightly grease a baking sheet. In medium bowl, stir together flour, baking powder, baking soda and salt. Add butter to dry ingredients and cut in with a pastry blender or fork until mixture resembles coarse meal. Stir in 1/2 cup of the cheese and remaining ingredients. Stir until mixture forms a ball, adding a little more flour if dough is too sticky. On a very lightly floured board, press dough into a 1-inch-thick square or circle. Sprinkle with 1/4 cup of the cheese and press lightly into surface. Turn and repeat with remaining cheese. Cut into 12 pieces and place on prepared baking sheet. Bake on center rack of oven for 10 to 12 minutes or until golden brown.
• Variation:
• Tomato Basil Biscuits
• Omit walnuts and sage. Stir in 1/3 cup finely chopped oil packed sun-dried tomatoes and 2 teaspoons basil.

DUBLINER CHEESE BISCUITS WITH SAGE AND WALNUTS RECIPE - (4.5/5)

Steps:

• Heat oven to 400° F and lightly grease a baking sheet. In medium bowl, stir together flour, baking powder, baking soda and salt. Add butter to dry ingredients and cut in with a pastry blender or fork until mixture resembles coarse meal. Stir in 1/2 cup of the Kerrygold Dubliner Cheese and remaining ingredients. Stir until mixture forms a ball, adding a little more flour if dough is too sticky. On a very lightly floured board, press dough into a 1-inch-thick square or circle. Sprinkle with 1/4 cup of Dubliner and press lightly into surface. Turn and repeat with remaining cheese. Cut into 12 pieces and place on prepared baking sheet. Bake on center rack of oven for 14 to 16 minutes or until golden brown. Makes 12 biscuits.