Mixed Olive and Parmesan Cocktail Biscuits

These are a great accompaniment to any dinner.  They are best served right out of the oven.  From Food and Drink Holiday 2015.

1/4 cup cold unsalted butter
1 cup all purpose flour
2 tsp baking powder
1/2 tsp dry mustard
1/2 tsp salt
2 tsp granulated sugar
1/3 cup finely grated Parmesan
1/3 cup finely chopped pitted olives
1/2 cup milk
Olive oil

1. Preheat oven to 425F.
2. Place butter in freezer to firm.  Line a large baking sheet with parchment paper.  In a bowl, stir flour with baking powder, dry mustard, salt and sugar.  Using large holes of a box grater, grate in chilled butter.  Lightly toss to coat.  Stir in Parmesan.  Scatter with olives and stir in.  Pour milk into the centre of dough.  Stir with a fork just until evenly moist.
3. Using floured hands, form dough into a ball.  If sticky, lightly dust with flour and work in.  Place on a well floured work surface.  Knead dough 8 times, dusting coiner with flour whenever it becomes sticky.  Pat into a disc 5/8 inch thick and about 6 1/2 inches wide.
4. Using a floured 1 1/2 inch cutter, cut out biscuits and place on baking sheet.  Gather remaining dough, pat again and cut out more biscuits.  Brush tops with olive oil.  Bake in top third of oven until golden, 10 to 12 minutes.  Serve warm or cool on a rack.  Biscuits are best served the day they are baked and can be warmed in a 300F oven for about 5 minutes before serving.

Makes 16 small biscuits

BACON AND CRANBERRY BISCUITS

Cook 7 slices of bacon until crisp.  Chop and measure out 1/3 cup.  Prepare recipe as above but instead add 1/2 tsp smoky paprika and 1/4 tsp chili flakes in place of dry mustard, and stir in chopped bacon and 1 tbsp finely chopped dried cranberries in place of the Parmesan and olives.  Press a dried cranberry into the top of each biscuit if you like.  Brush tops with bacon fat.  Bake as in step 4.

Cheddar and Pistachio Shortbread Coins

Part cookie, part cheese biscuit these are great with a dinner or on their own.  From Food and Drink Holiday 2014.  They are very addictive and you can substitute the pistachios to the nut of your choice.

1 cup shelled raw pistachios
1 cup all purpose flour
2 tbsp light brown sugar
1 tsp salt
1/2 tsp dry mustard powder
1/4 tsp baking soda
1/3 cup cold unsalted butter, cut into pieces
125 grated old cheddar cheese

TOPPING
1 tbsp sugar
2 tsp paprika
1/8 tsp salt

• Bake pistachios at 350F for 8 minutes or until lightly toasted.  Divide pistachios into 2, with 1/2 cup coarsely chopped and 1/2 cup finely chopped.
• In the bowl of a food processor, combine flour, brown sugar, salt, mustard powder and soda and pulse once to combine.  Add butter and pulse until it resembles bread crumbs.  Add cheese and process just until dough begins to come together.  Transfer dough to a bowl.  Add 1/2 cup coarsely chopped pistachios, and knead gently until fully incorporated.  Divide dough into 2 equal pieces, and roll into logs about 1 inch in diameter.  Place finely chopped 1/2 cup pistachios on a large plate, and roll logs of dough in them, pressing to imbed them, then roll tightly in waxed paper.  Chill until firm (at least 3 hours).
• Preheat oven to 350F.
• Use a micro serrated blade to slice dough into 1/4 inch thick coins.  Lay them 1 inch apart on parchment lined baking sheet.  Combine sugar, paprika and slat for topping and sprinkle lightly overtop.  Bake for 15 minutes or until centres are firm to the touch.  Transfer to a cooling rack.

Makes 36 cookies

Bacon Boursin Biscuits

These are rich and flavourful biscuits that go great with almost any meal.  I got this recipe from Food and Drink Holiday 2014.

8 slices bacon
2 cups all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tbsp granulated sugar
1/4 cup cold unsalted butter
1 pkg Boursin cheese with your favourite flavour
3/4 cup milk
Melted butter for brushing

• Cook bacon in a large skillet over medium heat, turning occasionally, until crispy, 8 to 10 minutes.  Lower heat if it starts to burn.  Remove to paper towels, then finely chop.
• Preheat oven to 400F.  Lightly grease a baking sheet or line with parchment paper.  
• Place flour, then baking powder, baking soda, salt and sugar in a mixing bowl.  Blend with a fork.  Cut butter and Boursin into 8 pieces each and add.  Cut in using a pastry cutter or 2 knives, until mixture resembles coarse meal.  Stir in bacon.  Add milk all at once.  Blend lightly and quickly with a fork until evenly moist.
• Flour your hands and form dough into a slightly sticky ball.  Place on a lightly floured work surface.  If any dry bits remain in the bowl, sprinkle with just enough milk to moisten, then gather up and add to the dough ball.  Gently knead dough about 8 times, dusting with flour if it becomes too sticky.  Pat or roll to 3/4 inch thickness.
• Cut out biscuits using a 2 inch floured biscuit cutter and place on prepared baking sheet.  Press scraps together, pat again and cut out.  Brush tops with melted butter.  Bake in centre of oven until golden, about 20 minutes.  Serve warm.

Olive Biscuits

These are simple to make and are a nice addition to dinner.

3/4 cup flour
1/4 cup unsalted cold butter, diced
1/2 cup soft goat cheese
1/2 tsp chopped fresh thyme or pinch dried
1/2 tsp grated lemon rind
1/4 cup chopped black olives

1. Preheat oven to 350F.
2. Add flour and butter to bowl and using a pastry cutter or two knives combine until it looks like coarse bread crumbs.  Crumble goat cheese, salt thyme and grated lemon rind and continue to cut with pastry cutter until well combined.  Add olives.
3. Place in bowl and combine into a ball.  Chill 30 minutes.  Roll out about 1/2 inch thick.  Cut 3 inch rounds, rerolling scraps until you have 4 biscuits.  Place biscuits on greased cookie sheet and bake for 25 minutes or until golden.  Cool on a rack.

Serves 4

Onion Cheddar Biscuits

These are based on a recipe from the 2014 Milk Calendar, except that I switched garlic powder for onion powder.  The family loved them!

2 cups all purpose flour
2 tbsp baking powder
1/2 tsp cream of tartar
1/2 tsp granulated sugar
1/2 tsp salt
1/2 cup cold butter, cubed
1 cup shredded cheddar
1/3 cup chopped green onions
1 cup milk

TOPPING
2 tbsp butter, melted
1/4 tsp onion powder

1. Preheat the oven to 450F.  Line a large baking sheet with parchment paper.
2. In a large bowl, combine the flour, baking powder, cream of tartar, sugar and salt.  Using a pastry blender or two knives, cut in butter until crumbly.  Stir in cheese and green onions.  Slowly add the milk, stirring with a fork, until the batter reaches a soft dough consistency.
3. On a lightly floured surface, knead the dough gently 3 to 4 times until it holds together.  Roll out to 3/4 inch thickness.  Cut into squares or use a 3 inch cookie cutter (or turn over a glass - my usual method). Re roll scraps once to make about 12 biscuits.  Place at least 2 inches apart on prepared baking sheet.  
4. Topping:  In a small bowl, combine melted butter and onion powder; brush biscuits with half of the mixture. 
5. Bake for 12 min or until starting to brown.  Brush with remaining butter mixture.  Bake for an additional 2 to 3 min or until golden brown.  Best served warm.

Cheese Biscuits and Country Ham

Loved these, the recipe is for small hors d'oeuvres, but increase in size for a heartier bite :)

2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup cold butter
1 1/2 cups grated cheddar, preferably orange
1 to 2 green onions, very thinly sliced, or 1/4 cup snipped chives
1 cup buttermilk or sour cream
250 g thinly sliced virginia or other mild country ham
2 to 4 tbsp mustard or chutney

1. Arrange rack just above centre of oven; preheat to 450F.
2. Line a large baking sheet with parchment paper or coat with cooking spray.  Stir flour with baking powder, baking soda and salt.  Using a pastry blender or two knives, cut in butter until only small bits are visible.  Add cheddar and green onions, tossing until evenly distributed.  Pour in buttermilk; stir until dough forms.
3. Turn out onto lightly floured surface; pat until 1/2 inch thick.  Cut with 1 1/2 inch round biscuit or cookie cutter.  Place about an inch apart on baking sheet.  Bake above oven centre for 10 to 12 minutes or until golden.  Cool on a rack.
4. Slice cooled biscuits in half.  Cut or fold ham to fit on bottom half.  Add a dab of mustard or chutney; replace top and serve.  Filled biscuits can be made ahead, covered and refrigerated;; then heated uncovered in a 350F oven for 5 minutes.

Cheddar Cheese Scones

If you prefer to switch it up - why not try Swiss, a smoked Cheese or any of your favourites?  These are a wonderful accompaniment to chilli or stew.

2 cups flour

4 tsp baking powder

½ tsp salt

¼ tsp cayenne pepper (optional)

¼ cup cold butter

1 cup shredded cheddar or gruyere cheese

1 cup milk

Topping (optional)

½ cup shredded cheddar

• Preheat oven to 425 F.
• In large bowl sift together flour, baking powder, salt and cayenne.  Using pastry blender or 2 knives, cut in butter until mixture is crumbly.  Stir in cheese.  Pour in milk; stir with fork until soft, sticky dough forms.  
• Turn out dough onto lightly floured surface and shape into ¾ inch thick square.  Cut into 2 inch squares or rounds and place, touching each other on ungreased baking sheet.
• Topping if using: Sprinkle with cheese.  Bake for 12 to 15 min or until golden

Sweet Potato Biscuits

A nice moist biscuit that goes with just about anything. I got the recipe from a Today's Parent magazine but changed it up with the Greek yogurt and Spelt flour

1 large sweet potato
2 tbsp (30 ml) raw, shelled sunflower seeds
3/4 cup whole wheat flour
1/2 cup spelt flour
3/4 cup all purpose flour
1 tbsp brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
6 tbsp cold, unsalted butter, cut into small pieces
1/3 cup plain greek yogurt
2 eggs

Preheat oven to 400F.  Prick sweet potato once with a fork and bake directly on the middle rack of your oven for 1 hour and 15 minutes or until collapsed and very soft inside.  (Slip a sheet of aluminum foil on the rack below to catch gooey drips.) While the oven is on toast seeds on a small baking sheet for 5 minutes.  Or microwave sweet potato on high for about 7 minutes, then toast seeds by microwaving on a plate, in a single layer, for 1 minute, stirring a few times.

Increase oven temperature to 425 F.  In a large bowl, whisk together both types of flour, sugar, baking powder and salt.  Cut in butter using a pastry blender, or two knives, until the mixture resembles coarse crumbs.  In a small bowl, mash slightly cooled sweet potato until smooth; measure out 34 cup and stir into the flour mixture with the buttermilk, mixing until dough just comes together, add 1 egg.

Turn the dough out onto a lightly floured work surface (I used the Spelt flour here too) and knead gently 6 times or until the dough is smooth and uniform.  Roll dough out into a 10 in. diameter circle about 1/2 inch thick.  Using a 3 inch cookie cutter, press out 10 to 12 biscuits and arrange on baking sheet lined with parchment paper.  Brush with beaten egg and sprinkle with toasted seeds.  Bake on the middle rack for 13 to 15 minutes or until golden brown on the bottom.  Serve hot.

Makes 10 to 12 biscuits.