I had high hopes of posting before now. Really, I did. I have a fun tea party post that I'm determined to share with you all before we hit fall! And maybe even before summer officially arrives.
A whole month has passed since my last post. And here we are again...It's Secret Recipe Club time! Thank goodness for SRC because without it who knows how long would pass between posts.
This month I had the pleasure of being assigned the fun blog It's Yummy for My Tummy! Mmmm. That's a concept I can totally get behind. The name comes from her daughter who often says, "Mommy, it's yummy to my tummy!" Awww! Heather's blog is all about sharing recipes with her friends and family and of course, all of us! I found a number of yummy eats that I put on my possibility list. For those of you who know me, you know my tummy very often guides me to the sweet side, but this time I kept coming back to these savory cheesy biscuits.
This recipe is really easy to make. 15 minutes and you will have biscuits in the oven. And if you are feeling indulgent you can whip up some green onion bacon butter while your biscuits are baking. The biscuits are delicious and tender with a bit of crunch on the top from the cheese. They are fantastic on their own, but a little green onion bacon butter really takes them over the top.
I paired my biscuits with a creamy tomato basil bisque (sorry, no recipe for that...it's from Campbell's latest soup creations). The parmesan cheese complemented the tomato soup perfectly. I had to restrain myself from eating more than one. I see a repeat of my soup and a cheese bomb biscuit for lunch tomorrow!
Fabio's Cheese Bomb Biscuits and Onion Bacon Butter
Adapted from It's Yummy to My Tummy originally from Fabio Viviani
For the biscuits:
2 cups flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups grated Parmigiano Reggiano or Romano cheese, plus extra for sprinkling on top of biscuits
4 tablespoons (1/4 cup) shortening
1 1/4 cups half and half (or heavy cream--I used all heavy cream), plus extra for brushing tops of biscuits
Preheat oven to 450 and line a baking sheet with parchment paper.
In a large bowl combine flour, baking powder, salt and cheese and stir until ingredients are well mixed. Cut in shortening using a hand pastry blender or a fork until the mixture resembles a coarse meal. Add in half and half and stir until just combined.
Turn dough out onto a lightly floured surface and pat until 1 1/2 inches thick. Using a 2 inch floured cutter, cut out each biscuit and place it about 2 inches apart on prepared baking sheet. Or you can scoop out the biscuits with a spoon or ice cream scoop. Brush each biscuit with half and half (or heavy cream). Sprinkle the top of each biscuit lightly with remaining cheese. Bake for 15 minutes until biscuits are golden brown.
For the green onion bacon butter:
1 stick (1/2 cup) slightly softened unsalted butter
3 teaspoons sliced green onions
3 teaspoons of finely chopped bacon bits
Place all ingredients in a mini food processor and blend until well combined. If you don't have a food processor use a knife to finely chop the green onions and bacon to desired size and stir into butter.