Cheddar Cheese Drop Biscuits
Sturdiwheat Drop Biscuits make the day.
These Sturdiwheat biscuits are so easy to make. Add water and melted butter. Mix. Drop on
pan. Bake. Serve.
Today my brother and his wife were here for lunch. We had homemade curry corn chowder and Sturdiwheat Drop Biscuits. With the addition of some cheese. I mixed 1/2 cup each grated parmesan and shredded Cheddar before I mixed in the wet ingredients. The mix accepted these changes perfectly. Wow! Try this for sure. Served them warm with the chowder. There was no chowder left. Don’t you just love it when guests love the food? And there were no biscuits left. Another good sign. And of course when one plans for leftovers, this means another plan for later. Another autum
n soup for sure.
This biscuit mix is so versatile. For a savory twist try adding jalepenas. Cheese. Sweet roasted peppers. Black pepper. Italian seasoning. Minced onion. Parsley. Dill. Garlic. Chives. Imagine!
So quick. So easy. Sturdiwheat does it again. Making your life easy in the kitchen.
Oh – and the chowder – Onion, Celery, Carrots. (sauteed). Add Corn, Broth, Oregeno, Chili Sauce, Curry, Coconut Milk, Salt, Pepper. Simmer. Top with a dollop of yogurt mixed with a bit of basil pesto and salt.
Perfect for a windy autumn day. Chowder and Biscuits! Visit Sturdiwheat. You will be glad you did.
A few years ago Missi and I had a wonderful corn chowder at the Del Coronado in San Diego. I’ve been trying corn chowder recipes ever since and love many of them . Had a great one last fall at Hope’s Harvest in Lake City, MN ( that also had beans in it so it might not be legitimate corn chowder).
I’ll try yours this week . Thanks, Flapjack.
Shortstack
A good story
GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”
Voila: http://www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.
From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of http://www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:
“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”
I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.
I believe cheese and wine lovers should be told about this publication.
Enjoy