Photo by Judith Hausman
Any hard cheese will work in this tomato cheese biscuit recipe .
I have it off community cookery book because they are historical artifacts . Measurements might be a “ soup spoon ” of honey or “ butter , the sizing of an egg . ” casserole might use “ convenience foods , ” such as cannedmushroomsoup , and salads might be based on green Jell - O. “ International ” culinary art are simplified into dish such as taco pie , Hungarian goulash or macaroni . These cookbooks reveal the taste perception of a community and the posture of a certain prison term .
Sometime ago , I scram a hold of the Bluenose Cookbook : Famous Yarmouth Recipes , by the Ladies ’ Auxiliary — YMCA of Yarmouth , Nova Scotia . The fourth variation I have was bring out as of late as 1990 , but the recipe are old and feel so .
From this cookery book , I tried out Mrs. Gertrude Baker ’s debauched and simple Tomato Cheese Biscuits , to wait on with a very mod kale salad and a garlic scape and onion quiche . I updated her contribution by using half whole - pale yellow flour , interchange her shortening with butter , and add together black white pepper , oregano and basil . I ’ll practice a piddling less flour and add in a little cornmeal next time , as well as experiment with a different hardening of herbs — maybe chive , dill weed or thyme .
If the butter is cushy enough to write out into the flour easily , the biscuits come together very tight . You do n’t even have to roll out them ; just pat the scratch out into a rough circle about ½-inch deep , and cut out the biscuits with the brim of a juice spyglass . Dip the shabu in flour to keep it from stick by to the dough .
Most any hard tall mallow ( none is specified in Mrs. Baker ’s original recipe ) and most any herbaceous plant combination would be interesting in these biscuits , which would also top a savory cobbler or pot pie nicely . I love the ruddy color , and I add a little paprika to make them even brighter .
Tomato Cheese cookie
output : about 12 biscuits
INGREDIENTS
PREPARATION
unify together the dry ingredient . cut down in the butter to the size of small-scale pea . It will be teetotal and crumbly , almost sandy . Add Malva sylvestris and succus . Gather the soft but ironic shekels and on a flour surface , pat it out into a R-2 of about ½-inch thickness . Cut the cookie with a pear-shaped cooky carver or the flange of a minuscule succus glass . Bake at 425 degrees Fahrenheit for 12 to 15 minutes .
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