Recipes: Cheddar cheese and dill biscuits

cheddar cheese and dill Biscuits

Makes 10 large or 15 small biscuits.

This recipe was tucked into a manuscript collection from the 1930s and 1940s. Since rationing was going on in the 1940s, this home cook might have used more lard than butter in the recipe. The Brass sisters prefer using both because the combination lends a rich texture to the biscuits.

• 1 c. flour

• 2 tsp. baking powder

•¹/₄tsp. salt

• 1 tsp. chopped fresh dill

• 2 tbsp. cold lard, cut into ¹/₂-in. cubes

•³/₄c. freshly grated Cheddar cheese (can grate in food processor)

•¹/₃c. milk

• 1 egg

Directions

Place flour, baking powder, salt and dill in the bowl of a food processor fitted with a metal blade. Pulse three times to mix. Add butter, lard and cheese, and pulse three times. Add milk and pulse until dough comes together.

Place dough on a lightly floured wax paper or parchment paper. Roll out to¹/₂-inch thickness. Dip a round 2-inch or 3-inch biscuit cutter in flour and cut circles of dough. Press cutter straight down and lift up; do not twist cutter in dough, or biscuits will not rise.

Use a spatula to lift and transfer dough to baking sheet. Gather up scraps and reroll to cut more biscuits. (Biscuits made from rerolled scraps may not be as tender, but they will still be good.)

Brush biscuits with beaten egg. Bake 12 minutes for large biscuits, 10 minutes for small biscuits. Place on rack to cool. Serve while still warm.

Store leftover biscuits loosely covered with wax paper in a container in the refrigerator. Reheat before serving.

Calories90Fat6 gSodium146 mg

Carbohydrates7 gSaturated fat3 gCalcium75 mg

Protein3 gCholesterol26 mgDietary fiber0 g

Diabetic exchanges per serving: ½ bread/starch, 1 fat.

Winnie McCarthy's Irish Bread

The Brass sisters found this recipe handwritten on the endpapers of a well-used copy of the "Boston Cooking School Cookbook." Winnie McCarthy was an Irish maid working for a Mrs. Powell in North Scituate, Mass., during the 1920s and 1930s. The owner of the book enjoyed Winnie's bread while visiting with Mrs. Powell and had requested the recipe. Its not a traditional crumbly Irish soda bread, but a firmer loaf. Winnie suggested testing for doneness with a silver knife.

• 3 c. flour

•¹/₄c. sugar

• 4 tsp. baking powder

• 2 c. milk

• 1 tbsp. vegetable shortening

•¹/₂c. raisins

•¹/₂c. currants

• 1 tbsp. butter, melted

Directions

Sift together the flour, sugar and baking powder into the bowl of a standing mixer fitted with the paddle attachment. Add milk gradually, beating to combine. Add eggs, one at a time, and shortening. Fold in raisins and currants.

Mix batter twice with folding motion before turning out into pan.

Brush top of loaf with melted butter. Bake 55 to 60 minutes, or until top of loaf is crisp and golden brown and a tester inserted into loaf comes out clean. Cool in pan on rack. Store loosely wrapped in wax paper at room temperature.

Nutrition information per serving:

Calories163Fat3 gSodium150 mg

Protein5 gCholesterol31 mgDietary fiber1 g