This year, we and four friends sat in our grassy backyard last Monday night and enjoyed hamburgers, potato wedges, quesadillas, chicken with barbecue sauce, cucumber salad, veggies with a homemade spinach dip and corn on the cob, followed by brownies, lemon squares and blueberry/strawberry crisp. Yes, it was a little much, but I often get carried away when there’s an opportunity to put on a good spread.
I also made garlic and cheese biscuits…though over here I suppose they’d be called savoury scones. They really weren’t needed in the end, but it was an experiment that went well, so I shall share it here.
(Makes 10-12 biscuits)
2 cups (250g) flour
1 tablespoon baking powder
1 teaspoon salt
½ cup (213g) butter, softened
⅓ teaspoon garlic powder
½ cup (about 85g) Emmental (swiss) cheese, grated
¾ cup (175ml) milk
- Heat oven to 450F/230C.
- Mix the flour, baking powder and salt. Cut in the butter with a pastry blender, or by crumbling it into the dry ingredients (I prefer this way), until the mixture resembles fine crumbs.
- Stir in the garlic powder and cheese, and then add the milk. The mixture should be sticky, but leave the sides of the bowl – add a little more flour if necessary.
- Make each biscuit either by shaping a small amount of dough with your hands into a ½in (1.5cm) thick, 2in (5cm) diameter circle, or by using a cutter that’s about 2in (5cm) in diameter. With the latter, tip the dough onto a floured surface, and knead a few times. Roll or pat to about ½in (1.5cm) thick, and cut the biscuits.
- Place each biscuit onto an ungreased baking tray about 1in (2.5cm) apart. Bake for 10-12 minutes, or until the tops are golden brown. Let the biscuits cool for a few minutes, then serve warm or remove them from the baking tray onto a wire rack to cool completely.