2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter (ice cold cut up into little squares.)
1/2 tsp. salt
about 3/4 cup milk (ice cold)
Sift Flour once, measure, add baking powder and salt, and sift again. Put in food processor and pulse a few times. Put the butter in the food processor and pulse until it looks kind of like sand maybe 10-15 pulses. Add the milk gradually pulsing again a few times until it forms soft dough. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. (The biscuits should touch in the pan or for some reason they aren't as moist I think it's the steam they create when baking.) Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Makes 12 biscuits. You can also make tiny tea biscuits that are only 1 1/2 inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.
Last edited by infjwatching; 06-18-2010 at 02:54 PM.
* 2 pounds baking potatoes (about 4), peeled and thinly sliced
* Coarse salt and ground pepper
* 1 tablespoon vegetable oil, such as safflower
* 6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
* 6 celery stalks, thinly sliced
* 1 large onion, chopped
* 1/2 teaspoon dried thyme
* 1/4 cup all-purpose flour
* 1 6 ounce can of tomato paste
* 2 pounds ground beef chuck
* 1 cup whole milk
* 1 1/2 cups shredded sharp white cheddar (6 ounces)
1. Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
2. Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
3. Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
4. Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.
Wow, some really yummy looking stuff!! The last thing I baked or cooked was banana bread for a family reunion last weekend. It was pretty good, but not as good as it usually is (I tried to make 2 loaves out of 2 bananas-- not enough banana). My husband has been awesome - over the last few weeks I have been busy with class and then recovering from a very intense class (ie having some down time), so he's been cooking (grilling) dinner almost every night. Super sweet of him! But one of these days I better start cooking some again, so as not to wear out his desire to cook!