Williamsburg Cheese Biscuits Recipes

EASY CHEESY BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, garlic and pepper flakes. Add milk; stir just until moistened., Drop dough by heaping 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake 18-20 minutes or until golden brown. Serve warm.

COLONIAL WILLIAMSBURG GAZPACHO

Steps:

• Pass the cucumbers, onion, celery, green pepper, tomato, garlic and bread through the small die of a meat grinder, or chop finely (but do not puree) in a food processor fitted with the steel blade, using on and off pulsing action.
• Combine with the remaining ingredients, season to taste and stir well. Serve very chilled.
• Note: The soup can be made up to a day in advance and refrigerated, tightly covered.

WILLIAMSBURG CHEESE SHOP HOUSE SPREAD

Steps:

• Place mayonnaise, mustard, worcestershire saucegarlic, sugar and pepper in a blender or food processor.
• Start at a low speed and graduate up to a higher speed. You may need to turn off the blender once or twice and press out air the bubbles with a spatula toget it all blended well.
• Transfer the mix to a bowl.
• Stir in the 1 teaspoon of mustard seed. Put in a covered container and store in refrigerator overnight, to let flavors marry.
• After 24 hours, the spread is ready to use. Use as spread or dip for sandwiches. Enjoy!

WILLIAMSBURG CHEESE BISCUITS

Steps:

• Cream the cheese (if you leave it out overnight beforehand, the cheese should cream almost like butter).
• Beat in butter.
• Add remaining ingredients and mix until blended.
• Drop from small spoon onto ungreased baking sheet.
• Bake at 450F for 7-8 minutes.
• Lightly dust wax paper with confectioners' sugar.
• Place biscuits on prepared paper and sprinkle with more sugar.
• Serve hot.
• May be prepared several days in advance; freezes well.