I’ve been spending a lot of time in the kitchen lately.
No, it’s not just because I’ve been busy coming up with new recipes; I think this is my way of coping with stress. I recently did an interview about leaders and talking about my experiences of how I embody my values in leadership with everything I do from work to my food blog- and it was during that response that it hit me: am I practicing what I preach?
Guys, I think I just hit my quarter-life crisis. I guess baking is a less-than-conventional way of dealing with stress, however it does improve a multitude of skills and it does bring out delicious results. Pretty cool part is I’m learning a lot from my dad who is a pro in the kitchen and has had his fair share of life experiences to help me through this rut.
On a lighter note, biscuits are one of my many guilty pleasures and I absolutely love the combination here with old cheddar and green onion.
I was always told that the biscuits at Red Lobster are really good, but the flavour left much to be desired. I was also not happy with the fact that they seemed excessively greasy and salty. #SorryNotSorry to fans of the chain and their food, but it just doesn’t quite cut it for me.
If you look around the web, the proportion of ingredients is about the same- this yields a beautifully flakey biscuit. After you have mastered those steps, playing around with the ingredients to get different flavours is the fun part.
I do hope you enjoy this recipe as much as I did (and a few taste testers).
- 4 cups all purpose flour
- 2 teaspoon baking powder
- 2 teaspoons salt
- 1 tablespoon garlic powder
- 1 cup butter frozen
- 1 ½ cups milk
- ¾ cup of thinly chopped green onions
- 250 g shredded old cheddar
- Pre-Heat oven to 425 deg F
- Mix together dry ingredients 1-4.
- Shred the frozen butter and mix into the flour mixture until evenly distributed
- Mix in the green onions and cheese until evenly distributed.
- Add milk and mix until dough holds together and can for a ball.
- Roll out onto a lightly floured surface until ½” thick and cut into 2 ½” circles and place onto a parchment lined cookie sheet
- Bake for 15 minutes or until surface turns lightly brown.
-The Piquey Eater