Cheddar Cheese Biscuits Made With Sour Cream : Kitchen Techniques & Recipes
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Cheddar cheese biscuits made with sour cream use one eight ounce container of sour cream for starters. Make cheddar cheese biscuits with sour cream with help from a cooking professional in this free video clip.
Expert: Angie Sarris
Filmmaker: Wesley Morris
Series Description: You don't have to be an accomplished chef to prepare food for the whole family like one. Get tips on a variety of delicious recipes and techniques with help from a cooking professional in this free video series.
Sour-Cream Cookies with Elizabeth Gilbert - Martha Stewart
Martha Stewart introduces a show about Mother's Day, and prepares sugar cookies with Elizabeth Gilbert.
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My home made yuca cheddar cheese biscuits
My home made yuca cheddar cheese biscuits
1 cup Goya Yuca Harina (Starch)
1 lb. Sharp Cheddar Cheese
1 egg lightly beaten
1 tsp baking powder
Water to moisten if necessary
Preheat oven to 375*F
Combine all not water.
Knead into a ball. If it doesn't combine then
Add water 1 to 2 tablespoons at a time
Form into 20 half shape moons
Bake for 20 minutes or until golden color.
Enjoy!!
Red Lobster's Cheddar Bay Biscuits: Copycat Recipe
Red Lobster's Cheddar Bay Biscuits: Copycat Recipe
Ingredients:
(for the biscuits)
2 cups AP flour
1 Tbsp sugar
1 Tbsp baking powder
2 tsp. garlic powder
1/2 tsp. kosher salt
1 cup buttermilk
1/2 cup unsalted butter, melted
1 1/2 cups sharp cheddar cheese, shredded
(for the topping)
3 Tbsp unsalted butter, melted
1 Tbsp fresh chives or parsley, chopped
1/2 tsp. garlic powder
1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. In a large bowl, combine the flour, sugar, baking powder, garlic powder, and salt
3. In a liquid measuring cup or small bowl, whisk together the buttermilk and butter. Pour the mixture over the dry ingredients, and stir until just incorporated--be careful not to over-mix! Gently fold in cheese.
4. Scoop the batter onto the prepared baking sheet, 1/4 cup at a time. The biscuits will spread a bit once cooking, so space them ~2 inches apart.
5. Bake for 10-12 minutes, or until golden brown on the bottom.
6. For the topping, whisk together butter, chives, and garlic powder in a small bowl. Brush the tops of the biscuits with the butter mixture.
Recipe adapted from:
Best Scones recipe| how to bake soft and tasty scones
Best scones in town.
Flavor: milk
Yield: 16 Scones
Ingredients
3 cups plain flour
1/2 level tsp salt
120 g butter
1/2 cup fresh milk
3tsp baking powder
1/2 tsp baking soda
1/4 powdered milk (optional)
1/2 cup white sugar
1 tsp vanilla essence
2 large eggs
Procedures
1. Preheat oven to 180°C degrees. Grease 2 baking trays; set aside.
2. In a large bowl, sieve together flour, salt, baking soda, baking powder and powdered milk. Add butter. Using your fingers, work butter into flour mixture until a crumbly mixture is formed (like breadcrumbs).
3. In a medium bowl, whisk together 2 eggs, white sugar, vanilla essences, and milk. Add egg mixture to flour mixture and stir to combine.
4.Turn dough out onto a lightly floured work surface; knead lightly and shape into a round. Roll dough out until it is 2,5cm thick. Using a 7,5cm biscuit cutter/ small glass, cut out scones and transfer to prepared baking trays.
5. In a small bowl, beat remaining egg and brush the top of each scone. Transfer baking trays to oven and bake until golden brown and cooked through, 15 to 20 minutes. Transfer scones to a wire rack and let cool slightly before serving
Enjoy.......
Other amazing recipes:
The best carrot cake
Condensed milk bread
Best dinner rolls
Microwave chocolate chip cookies
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recipescones recipe easyscones without eggsscones without butterscones without ovenbutter scones
Former Royal Chef Revisits Prince William's 'Chocolate Biscuit' Grooms Cake for the 10th Anniversary
As Prince William and Kate celebrate their 10th Wedding Anniversary. I look back at his Grooms Cake, why he chose the Queen's favorite afternoon tea cake and the history of the recipe.
The Queen has two chocolate cakes in her life The ganache chocolate sponge (birthday cake) that I made a video of earlier and this one, her favorite... the chocolate biscuit cake. Below is the authentic recipe, easy to make, no bake and delicious!
My new line of SEASONINGS and LATEST COOKBOOK are available here...
Here's a link to the McVities rich tea biscuits (cookies)
Here's the link to my Merch...
Check out the fabulous Mercer knives I use in my videos here;
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Here's the recipe..
Chocolate Biscuit Cake
4 ounces dark chocolate.(for the cake)
4 ounces granulated sugar.
4 ounces unsalted butter. (softened)
8 ounces Rich tea biscuits.
½ teaspoon butter for greasing.
8 ounces dark chocolate (for coating) 1 ounce chocolate (for decoration)
Lightly grease a 6 inch by 2 ½ inch cake ring and place on a tray on a sheet of parchment paper. Break each of the biscuits into almond size pieces by hand and set aside. Cream the butter and sugar in a bowl until the mixture starts to lighten. Melt the 4 ounces of chocolate and add to the butter mixture whilst constantly stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-molded. Chill the cake in the refrigerator for at least three hours. Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of chocolate. Slide the ring off the cake and turn it upside down onto a cake wire. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife. Allow the chocolate to set at room temperature. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake. Makes 1 6 inch round cake – 8 portions.
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