Looking for something quick, cheap, simple, and full of cheesy carby goodness? Behold, this beauty. Literally, all this is is canned biscuit dough, gorgonzola, feta, melted butter, and a bit of oregano, thrown in the oven for a half hour. But the cheesy carbiness is just from the angels. Just trust me on this.
Preheat your oven to 375. Take your biscuits, and cut them into quarters, putting them in a 12″ round cake pan. Take your melted butter, and toss the biscuits with it. Sprinkle the gorgonzola and feta and Greek oregano over the top, and bake for about a half hour, until the tops are golden brown and the cheese is good and bubbly.
Koldskaal, strawberries, and lemon cardamom kammerjunker biscuits may be my new all time favorite summer dessert. It’s basically strawberries and cream on crack. I was originally inspired by this post, because damn, doesn’t that look good? However, in adapting it away from the vegan focus of that post, I went with the recipe I will link below. I will be using US measurements instead of the metric measurements attached; if you want the vegan version, click the link before, and if you want metric measurements, click the link below.
Whisk together your egg yolks, sugar, and vanilla until combined and the sugar has dissolved (see pic 2). Pour in the buttermilk and stir to combine, adding the lemon juice at the end. Chill in fridge.
Lemon Cardamom Kammerjunker Makes appx 18 biscuits
2 c flour
1 T vanilla
2 t baking powder
1 stick butter (frozen probably would’ve worked better, but ah well)
.25 c sugar
2 T lemon juice
1 T cardamom
Mix together the cardamom, flour, and baking powder until combined. Add your butter and mix until it forms clumps, then add your vanilla, egg, and sugar, mixing and if necessary kneading until you have a solid ball of dough. Add in the lemon and cardamom at the very end.
Once you have your ball of dough, preheat your oven to 325, and split it in two and roll into logs, cutting off small half-inch coins from each log. This will leave you with a minimum of 15 coin kammerjunker. Put your kammerjunker on the baking sheet, and bake ten minutes, before turning off the heat and leaving the oven door open for another ten minutes to cool.
To serve, put the biscuits at the bottom of a bowl, sprinkle the strawberries over them, and then pour the chilled koldskaal over them.
So, I had the day off today, and decided to take advantage of it by making something I’ve wanted to make for a while. This recipe has popped up in two places lately – in its original form in the Smitten Kitchen cookbook, which is effing fantastic, and a variation over on Set the Table, which will be linked to below. I took the variation a little further, held the scallions (as I forgot them and didn’t really want to go out and get more)and slow roasted the tomatoes for the filling, and did garlic and herbed goat cheese instead of plain old goat cheese.
The results, as I just bit into it while I was writing this? Effing amazing. Make this. Make this now.
5 T frozen butter (remember that trick from the strawberry biscuits recipe with the frozen butter? We’ll be doing that here again)
2 c milk
.5 lb cherry tomatoes
1 T olive oil
1.5 T champagne vinegar (I had strawberry champagne vinegar on hand, so I used that)
salt and pepper to season
3 T heavy whipping cream
4 oz soft goat cheese (I used garlic and herbed)
Preheat your oven to 225 (200 for mine, you know the deal here by now), and line a baking sheet with aluminum foil. Slice your cherry tomatoes in half, and drizzle your olive oil over them. Roast them in your oven for… well, I actually didn’t get an exact time on how long this was, as I watched about two and a half episodes of season 2 of Once Upon a Time, and it took about fifteen minutes to make the dough for the biscuits, and I took it out after the biscuits were cut. So, call it… two hours, ish? They should look a little wrinkled and shriveled.
While your tomatoes slow roast, in a large bowl, mix together your dry ingredients (flour, salt, baking powder). Then, take your frozen butter, and the largest holes on your cheese grater, and grate your frozen butter into your dry ingredients. The butter will get melty as you use it, especially if your kitchen is hot, but keep at it; eventually you’ll get down to a small enough chunk, and once that happens, just toss it in. The end of this should look like the first picture. Then, mix the butter in with your fingers and distribute it evenly, so the dough looks crumbly (see picture 2). Then, add your milk and stir until your dough is evenly wet. Turn it out onto your counter, and pat/roll until your dough’s about ¾ to an inch thick. Use a glass and cut out ten biscuits, rolling the dough out multiple times if you have to. When you’ve got all your biscuits cut out, take the tomatoes out of the oven, and turn it up to 425 (400). Line your baking sheet again, and put your biscuits on. Bake for appx 15 mins, until your biscuits are golden brown.
While your biscuits bake, combine your tomatoes, the remaining olive oil, the champagne vinegar, and the salt and pepper. In addition, put your whipping cream in a small bowl, and beat it with mixers for about 4 minutes on low speed, until it looks like the fourth picture. Then add your soft goat cheese, and mix on low until combined and fluffy.
When your biscuits are done, remove them from the oven and let them sit a bit, until cool enough to handle. On one, put a spoonful of your slow roasted tomatoes, and on the other, spread some whipped goat cheese. Sandwich together, and nom!
So, managed to use up the last of the strawberries today, and in a perfectly awesome way. These strawberry and cream biscuits were something I discovered last year, and holy yes are they good. I used a BIT too much sugar (as in, 2 cups instead of the ½ one I should’ve used doubling the original recipe), but they still turned out great. And these should be good for the double baby shower we have tomorrow at work (though I’m still keeping most of them for me).
This recipe also gave me the BEST trick for cutting butter in. Freeze your butter (I think mine was frozen for about an hour?), and then grate it in using the big holes on a cheese grater. So much easier.
12 T (or 1.5 sticks) cold butter (freeze it, you’ll thank me later)
2 c strawberries, hulled and halved
2 c heavy whipping cream
Whisk together your flour, sugar, baking powder, and salt in a large bowl. Using the largest holes available on your grater, grate your frozen butter into the dry ingredients and mix it together until the dough is crumbly, with little bits of butter. Hull and half your strawberries (quarter if bigger), and add them to the mixture, stirring so that they’re coated. Then, stir your heavy cream in using a rubber spatula, as the dough will be heavy and thick once combined. At some point it will get too thick for the spatula, though, so you will need to knead it a few times to make sure it fully comes together.
Flour your counter, and transfer your dough onto the counter, rolling out the dough to ¾ inchish thickness. Use a glass to cut out your biscuits, and put the cutouts onto a foil-lined baking sheet. Preheat your oven to 425 (400 if it runs hot like mine does), and then put the scones in for 15ish mins.
The end result is perfection. For reals, even if they get a bit burned, they’re still incredible.