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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homemade Cheddar Drop Biscuits

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These are the easiest  Homemade Cheddar Drop Biscuits to make EVER! Once you’ve tried them, you’ll want to make them all the time. So easy, just watch.

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The best thing about this recipe is that the food processor is going to do all the work. If you don’t have a food processor, you can mix all your ingredients in a large mixing bowl, and use a pastry cutter to cut the butter into the flour until the butter becomes the size of peas.

Add flour, baking powder, salt, and shredded cheddar to the food processor, and pulse a few times just to combine everything.  It’s important to add the cheese to the flour mixture before adding the cold cubed butter. The reason is so that the cheese will be evenly distributed throughout the flour.

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A great tip is to keep the cubed butter in the refrigerator until you’re ready to add it to the flour.

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I start off with 1 3/4 cups of whole milk, but I may not have to use all of it. As you feed the milk slowly through the feed tube, the dough will start to come together. You can see this in the 2nd picture above.

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Listen, everyone’s oven can be a little different. I like to check on the biscuits once they’ve been baking for 14 minutes. Take a toothpick and stick it into the center of one or two of the biscuits to see if it comes out clean. This way I’ll know if a couple of minutes more of baking time may be necessary.

On the top of the stove, I’ve melted a stick of unsalted butter. I like to add dried parsley flakes to the melted butter for extra color.

You could also play around a little with the flavors of your drop biscuits and add garlic powder to the melted butter for the tops or freshly minced jalapenos along with shredded cheddar, delicious!

Once they come out of the oven, brush the tops of the biscuits liberally with the melted butter and parsley mixture. Pretty easy right? Now you can have the most delicious Homemade Cheddar Drop Biscuits whenever you want.

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Yields: 8-10 standard size biscuits
Equipment: Food processor, 3 rimmed baking sheet pans, and parchment paper
Prep Time: 10 to 15 minutes
Cooking Time: 14 to 16 minutes
Total Time: 31 minutes

Ingredients:
3 cups of all-purpose flour
2 tablespoons of baking powder
1/4 teaspoon of Kosher salt
1 3/4 sticks of cold cubed unsalted butter, plus 1 extra stick of unsalted butter to melt for the tops of the biscuits
1/2 cup of shredded sharp cheddar
1 3/4 cups of whole milk
2 tablespoons of dried parsley flakes

Directions:
Preheat the oven to 425-degrees F.
Place all the dry ingredients, including the shredded cheddar, into the food processor. Next, add the cold cubed butter to the food processor and pulse until the butter pieces become the size of small peas.

Through the feed tube add the milk in slowly until the dough just comes together. Using either a large spoon or a 1/4 cup measure drop the biscuit dough onto parchment paper lined baking sheet pans. Make sure they are around 1 to 1 1/2 inches apart.

Bake for 14-16 minutes. When a toothpick comes out clean they’re done. Brush the tops liberally with the melted butter and dried parsley mixture, serve warm or at room temperature.

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Yorkshire Pudding

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Moving to London in the early ’70s was really a scary time for me. I was from a small suburb in New Jersey where everyday life as I knew it was turned upside down. England was a different world for me and took some time to adapt. We live with my Auntie Joyce and my cousins Gina and Marco. As time went by and I’d adjusted to this new way of life, food seemed to have become my happiness.

During this time in my life, it was only my mom, my sister, and me and we didn’t have much in the way of money but we had each other, and food became more important than I’d ever remembered it being.

I remember having fun watching my mom making dishes she knew as traditional but ones I didn’t recognize. I asked a lot of questions. My mom was born and raised in London and I could see in her face how she loved the style of cooking and the traditional dishes that were familiar to her.

I found this new style of food to be really different but delicious. Now I can tell you, being a kid, there were some foods I just wouldn’t touch, however, Sunday dinners were the best. Yorkshire Pudding  I loved. Roast beef, roasted potatoes, gravy, and Yorkshire Pudding. I do remember this strange looking muffin that was always served roast beef.

I’d watch Auntie Joyce preparing the Yorkshire Pudding and because I loved it, I memorized every step. Yorkshire Pudding is not so much a pudding as we know it here, but a type of bread that’s used to dip into a gravy. I’d say it’s more like a popover. I do remember taking my first bite. Being a bread lover I was hooked. I think the reason I  remembered this recipe is because it took only a few ingredients and the measurements were simple. A cup, a cup, and a cup. Let me show you how I did it.

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I wanted to increase the recipe a bit because I knew when Steve tried this, he would love them as much as I do. I mentioned it was a cup, a cup, and a cup, I’m increasing the recipe to 4 cups of each ingredient.

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Prep Time: 5 minutes
Inactive Prep Time: 1 hour
Cook Time: 20 to 25 minutes
Total Time: 1 hour 30 minutes
Equipment: 2 large muffin pans
Yields: 12 Yorkshire Pudding

Ingredients:
4 cups of all-purpose flour
4 large eggs
4 cups of milk
1 block of vegetable shortening (depending on how many you’re making, you’ll need 1 tablespoon in each muffin holder)

Directions:
Preheat the oven to 450-degrees F.
Start by whisking the milk and eggs together, then slowly whisk in the flour until just combined. DO NOT overmix. The batter may be slightly lumpy, that’s fine. Place the batter in the refrigerator to rest for one hour.

Add 1 tablespoon of vegetable shortening in each one of the muffin holders. Place the muffin pan into the oven until the oil is super hot and bubbly, 2-3 minutes. Remove the muffin tins from the oven and carefully ladle in the batter. Fill each tin about 3/4 of the way full. Place the muffin pans back in the oven. Bake for 20-25 minutes. Remove the Yorkshire Puddings from the muffin tins as soon as you’re able to handle them. You want to serve them while they are still nice and hot.

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Cheesy Pull Apart Bread

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This Cheesy Pull-Apart Bread couldn’t be easier to make or more delicious. First, start out with a boule. That’s just French for “ball”. Place the boule on a rimmed baking sheet lined with parchment paper.

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Now for its close-up. You won’t believe how good this is.

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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Equipment: Rimmed baking sheet, parchment paper

Ingredients:
1 2-pound boule (round French loaf of bread)
1 cup (2-sticks) unsalted butter, room temperature
1/4 cup sun-dried tomatoes, finely chopped
3 cloves garlic, grated
4-ounces cream cheese room temperature
1 cup Parmesan cheese, grated
1/2 cup shredded Mozzarella cheese, reserved for the top
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
5  fresh basil leaves, finely chopped

Directions:
Preheat oven to 350-degrees F
Place the boule (round loaf of French bread) on a rimmed baking sheet lined with parchment paper score the bread, in a criss-cross pattern, almost all the way through.

In a large bowl, add room temperature unsalted butter, grated garlic, softened cream cheese, finely chopped sun-dried tomatoes, freshly grated Parmesan cheese, grated garlic, kosher salt, freshly ground black pepper and finely chopped basil leaves. Mix to combine. Stuff all the bread crevasses with the filling.

Place the baking sheet, just below the center position. Bake for 20-25 minutes. Remove the bread from the oven. Turn the oven off. Sprinkle the top with shredded mozzarella cheese. Place the boule back into the hot oven, keeping a close watch for another 1-2 minute longer allowing the cheese to become gooey and delicious.

Notes:
If you are using a smaller loaf, you will need to cut back on the amount of cheese and other ingredients you use.

Serve hot. Perfect with a side of marinara sauce.

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Cheesy Buttery Garlic Ciabatta Bread

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My Cheesy Buttery Garlic Ciabatta Bread is so simple to make, so delicious to eat. I’m using a Tuscan Garlic Ciabatta bread. It’s really important to start out with a really good loaf of bread.

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Place both halves back together.

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Wrap the whole loaf in foil and bake at 350-degrees F. for 35 minutes.

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After the 35 minutes is up, remove the bread from the oven. Adjust the setting to broil. Unwrap the bread and spread evenly the Mozzarella, and grated Parmigiano-Reggiano cheese on each half. Place the bread back into the oven on the center rack. Broil with the oven door slightly ajar. When the cheese is bubbly and golden brown, it’s done.

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Prep Time: 5 minutes
Cook Time: 35 minutes (plus 1 to 2 minutes under the broiler)
Total Time: 40 minutes
Equipment: 1 rimmed baking sheet pan

Ingredients:
1 loaf of Tuscan Garlic Ciabatta bread, (substitute regular Ciabatta)
1 stick unsalted butter, room temperature
2 cloves garlic, grated
2 tablespoons Italian flat-leaf parsley, chopped
4 tablespoons Parmigiano-Reggiano cheese, grated, plus 3 tablespoons
8-ounces shredded Mozzarella cheese
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

Directions:
Preheat oven to 350-degrees F.
In a large mixing bowl add softened butter, grated garlic, freshly chopped Italian flat-leaf parsley, grated Parmigiano-Reggiano, Kosher salt, and fresh ground black pepper. Mix these ingredients together until combined.

Slice in half a whole loaf of the Ciabatta bread down the center lengthwise as seen in the picture above. Spread the butter mixture evenly over both halves. Place the two halves back together once more. Wrap the whole loaf in foil, place on a rimmed baking sheet pan, bake for 35 minutes.

Remove the bread from the oven. Adjust the oven setting to broil.
Unwrap the bread and open up the two halves. Sprinkle shredded Mozzarella cheese and more grated Parmigiano-Reggiano over each half. Place the open halves of bread back into the oven on the center rack. Broil with the oven door slightly ajar, keeping a close eye on the bread. When the cheese is bubbly and golden brown, it’s done.

This Cheesy Buttery Garlic Ciabatta Bread is ready to slice and serve.

 

 

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