|Cut cheddar cheese into small cubes and let dry 24 hours, the firmer cheese does not melt and run out of your biscuit!|
Well you can. Go ahead and slice off that dry end, but do not throw it away. Then slice off another 1/4 inch of cheese, and if that block of cheese is small, you might want to cut off two 1/4 inch slices. Then dice it all up, say about 1/4 inch in size and leave it on a plate or cutting board to "air dry". You can put this in a cupboard overnight, allowing the cheese cubes to dry and yet stay safe from any flying kitchen visitors.
Then make these cheddar drop biscuits!
I have been drying cheese just like this, on purpose for years to use in baked goods, because I wanted the cheese to stay in the baked item, not melt and run out all over the baking pan. Remember the Fluffy Biscuit Muffins? These drop biscuits, are a simple spin off from that recipe and a great way to use up that unfortunate cheese!
|Cheddar Cheese Drop Biscuits, a delicious part of this dinner!|
Cheddar Cheese Drop Biscuits
by the seat of my pants
425 degree oven
1 c self rising flour
2 T full fat mayonnaise
1/2 c milk
diced dried cheese - 1/4 c or so
grated cheddar if desired for tops
Cut mayonnaise into flour, stir in cheese.
Add milk and mix only until moist. Do Not Over mix!
Divide into 4-6 muffin tops, sprinkle lightly with garlic salt and grated cheddar is using.
Bake 15-18 minutes.
|Cheddar Cheese Drop Biscuits, fresh from the oven.|
Makes 4 large or 6 small or double the batch for more!
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