Cheddar-Chive Biscuits

Cheddar-Chive Biscuits

Ingredients:

1-1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon table salt

1/4 teaspoon cayenne pepper

3 tablespoons vegetable shortening, such as Crisco

5 tablespoons unsalted butter

1 tablespoon chopped chives

1 cup shredded sharp cheddar cheese

1-1/2 cups heavy cream



Directions:

Heat the oven to 375 degrees with the rack placed in the center.

Mix together the flour, baking powder, salt, and cayenne pepper until it is well combined. Chop the shortening and 3 tablespoons of the butter into small pieces (about 1-inch cubes) and add it to the flour mixture. Continue cutting until the cubes are about 1-inch.

Add in the chives and cheddar and lightly toss without overworking the flour.

Add in the cream and mix until the dough comes together. Do not overwork the dough or the biscuits will become tough.

With a round 3-inch cookie cutter, or a cup, cut out approximately 8 biscuits and place them on a non-stick sheet pan. Bake for 15 minutes until lightly done.

Makes 8 biscuits.

Summer Potato Salad

Summer Potato Salad

Ingredients:

1 small white onion, chopped

2 teaspoons olive oil

4 baked potatoes, diced into 1-inch cubes

1 cup mayonnaise

1 Granny Smith apple, peeled and diced

2 strips bacon, cooked crisp and crumbled

2 tablespoons golden raisins

1 teaspoon freshly ground black pepper

1 pinch salt, or to taste


Directions:

In a small skillet, cook the onion in the olive oil over medium heat until tender, about 5 minutes.
Transfer the onions to a large bowl. Combine with the potatoes and remaining ingredients and mix gently until the potatoes are well coated.

Serve chilled.

Makes 4 servings.