Tillamook Smoked Cheddar Biscuits With Crisp Bacon And Apricots Food

ALMOST-FAMOUS CHEDDAR BISCUITS

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
• Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
• Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
• Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.

TILLAMOOK SMOKED CHEDDAR BISCUITS WITH CRISP BACON AND APRICOTS

Steps:

• Preheat oven to 425 degrees F.
• In a large electric mixer with paddle attachment, combine the flour, baking powder, sugar, salt, and white pepper.
• Add cold butter pieces and mix until flour mixture has a coarse meal texture.
• Add the bacon, apricots, and smoked cheddar cheese and mix until well-combined.
• On low speed, gradually add the buttermilk and mix until a dough is formed.
• Turn the dough out onto a lightly-floured board and gently knead 8 times.
• Pat or roll out the dough to 1-inch thick, and use a biscuit or cookie cutter to cut the biscuits (re-gathering and re-rolling as necessary to use up the dough).
• Place on a lightly-greased and floured baking sheet, and bake at 425 degrees F on the middle oven rack for 15 minutes and biscuit tops are golden.

BUTTERNUT SQUASH SOUP WITH APPLE & SMOKED CHEDDAR

Steps:

• In a large saucepan, heat the olive oil.
• Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes.
• Add the apple cider and cook until syrupy, about 3 minutes.
• Add the butternut squash and chicken stock and bring to a boil.
• Cover and simmer until the squash is very tender, about 40 minutes.
• In a blender, puree the soup in batches.
• Return the soup to the saucepan and stir in the cream. Season with salt and pepper and keep warm.
• Heat a medium skillet.
• Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes.
• Remove the skillet from the heat. Season lightly with salt and pepper.
• Ladle the soup into bowls; garnish with the smoked cheddar, sautéed apples and chives; serve.
• For Vegetarian do not use Chicken broth or stock. Use Vegetable broth.