Isn’t it crazy how the time just flies by? I didn’t mean to have another long break, but we had family stuff come up, and then before I knew it, it’s been 2 months. Yikes!
So, like I say every time I come back from an unintentioned break, naturally I’ve been cooking in the mean time. A girl’s got to eat! (And feed her family.) The next category to discuss is biscuits and scones and this time I made Cheddar Scallion Drop Biscuits. They’re actually supposed to be blue cheese and scallion, but my hubby is so NOT a blue cheese person. (I like it sometimes, but I didn’t mind subbing in cheddar.) These lovelies come from Smitten Kitchen, so obviously they’re amazing. Unfortunately, the day I made them, the weather wasn’t really cooperating. The dough turned out a little too dry to be drop biscuits, so I just patted them out and treated them like scones.
Blue CheeseCheddar Scallion Drop Biscuits (from Smitten Kitchen)
2 1/4 c. all-purpose flour
2 1/2 tsp. baking powder
2 tsp. sugar
3/4 tsp. baking soda
1 tsp. salt
6 tbsp. cubed butter
1 1/2 c. crumbled blue cheese (or cubed, largely grated, or crumbled cheddar)
4 finely chopped scallions
1 c. well-shaken buttermilk
- Preheat the oven to 450 degrees. Whisk together the flour, baking powder, sugar, baking soda, and salt in a bowl, then blend or cut in the butter until the mix resembles coarse meal. Stir in the cheese and scallions. Add the buttermilk and stir till just combined.
- Drop the dough in 12 equal rounds about 2 inches apart on a large, buttered baking sheet. Bake 16-20 minutes or till golden.
And speaking of biscuits, it’s about time I shared the recipe for Air Fryer Biscuit Doughnuts with you. We’ve had them a few times, but we generally devour them before I remember to snap some good pictures. I’ve even shared them a couple of times before on the blog (here and here), but I’ve only had an Instagram snap, and I haven’t shared the recipe yet. But today that all changes! 😀
Because we’ve been enjoying them so long, I’ve even had a chance to experiment with different types of biscuits. The Instagram snap in the previous two posts shows when we tried it with the flaky layer biscuits (the kind that pull apart in a bunch of thin layers), which are particularly delicious tossed in cinnamon sugar and served a la mode (as seen in the picture). More recently, we tried basic biscuits a couple of times. One of those times, I used my fingers to force a hole in the middle and the other time, I used a melon baller to cut out a definite hole (and fried up the donut holes). While the melon ball version was prettiest, the other doughnuts were actually our favorites! The hole closed itself up and basically didn’t exist, but the insides were SO fluffy and melt in your mouth good! The pictures here are from one of the flaky layer experiments, but I know that next time I’d still prefer the basic version, and I won’t add a hole. 😛
Air Fryer Biscuit Doughnuts (from This Old Gal)
1 can refrigerated biscuits
- Open the biscuits and set out on a flat surface. If desired, use a 1 in. biscuit cutter to cut holes in the middle or cut into 4 wedge pieces.
- Lightly grease the air fryer basket with a non-aerosol method. Put the doughnuts in the basket.
- Bake at 340 degrees for 5-6 minutes or until lightly golden. If you have holes, repeat cooking for 3-4 minutes.
- To finish, you can dip or brush them with melted butter then roll in cinnamon sugar or top with a powdered sugar glaze.
I still plan to try this with crescent rolls, so I’ll update when I give that a go.
The next category is for bread, and here we’ve got a hit and a miss. The miss was a pretty basic recipe for banana bread. There was really nothing wrong with it, but it just didn’t wow me, plus its nutrition stats were horrid. (I don’t expect banana bread to be healthy, but this one had a ton of sugar that didn’t really add anything to it.)
The other bread recipe though is one of our favorites, it’s for a crumbly pan of delicious cornbread. I know that Southerners aren’t supposed to like sugar in their cornbread, but I’ll seriously take it any which way I can get it. I’ve blogged about this one before, so I’ll just post an updated picture for you to drool over.
I’m gonna call that it for tonight, but as ever, I hope to keep posting more regularly.