Thayer in the Kitchen

  These herb biscuits are excellent. The first time I made them I cut the recipe in half. I think the next time I make them I would make the full recipe and freeze some of them. According to the original recipe, " Just freeze the biscuits prior to baking, flash freeze on a sheet pan, and bake them individually (adding a few more minutes to baking time)." INGREDIENTS: 4 cups all-purpose flour 1 cup crumbled feta cheese (about 4 ounces) 1/4 cup chopped fresh parsley leaves 1/4 cup chopped fresh dill 1/4 cup chopped fresh basil 3 green onions, thinly sliced 1 tablespoon lemon zest 4 teaspoons baking powder 1 1/2 teaspoons kosher salt 1 teaspoon baking soda 1/2 teaspoon freshly ground black pepper 3/4 cup unsalted butter, frozen 1 3/4 cups buttermilk DIRECTIONS: Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. (I used a silicone baking mat) In a large bowl, combine flour, feta, parsley, dill, basil, green onions, lemon zest, baking...

This is a recipe from the King Arthur Flour catalog.  I made the biscuits for breakfast.  They were tender and flaky.  I used cooked red kuri squash from 1/2 of a squash.  I cooked it in the microwave while I prepared the rest of the ingredients. 2 cups all purpose flour 1/4 cup  cheese powder , optional; for enhanced flavor 1 tablespoon baking powder 1/2 teaspoon salt 1 teaspoon  pumpkin pie spice 1/2 cup (8 tablespoons) cold unsalted butter 3/4 cup (3 oz.) grated sharp cheddar cheese 1 cup pumpkin or winter squash purée 1 to 2 tablespoons milk       Position a rack in the top third of your oven, and preheat the oven to 425°F.  Lightly grease a baking sheet. Combine the flour, cheese powder, baking powder, salt, and pumpkin pie spice in your food processor.  Cut up the cold butter into squares and add it to the processor.  Pulse until the butter is cut in as you would for pie crust. Toss the cheddar with the f...

Buttermilk Biscuits with Goat Cheese and Chives 2 cups all purpose flour 2 teaspoons baking powder 1 teaspoon sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes 1/2 cup of freshly chopped chives 5-ounce soft fresh goat cheese (I used Diana Murphy's Dream Farm goat cheese) 1 cup buttermilk (plus an extra tablespoon for finish) Preheat oven to 400°F. Line a heavy baking sheet with silpat or parchment paper. (I didn't do this and they didn't stick anyway.) Whisk flour, baking powder, sugar, baking soda, salt and pepper in a large bowl. Using fingertips or pastry cutter, rub butter into dry ingredients until coarse meal forms. Stir in the chives. Add cheese and buttermilk; stir with fork just until a sticky dough forms. Turn dough out onto a lightly floured surface and knead gently 8 times with floured hands. Do not over-knead! You may need a little more flour if the dough is to...