Jibs says, "These are mighty tasty biscuits, I think I'll eat 2."
Moosewood Herbed Carrot Soup
2lbs Carrot, peeled and chopped
3 small potatoes, peeled and chopped
4 C Chicken or Veg stock
1 Tbsp Olive oil or butter
1 onion, chopped
1 tsp salt
2 cloves garlic minced
2 tsp herb de provence or (1/2tsp thyme, 1/2 tsp margoram or oregano, 1 tsp basil)
1-2 Tbsp lemon juice (I forgot to add this and it was still really good)
Add carrots, potatoes and stock to a large saucepan and bring to a boil, simmer 15-20 mins.
Meanwhile in a frying pan simmer oil, onions, garlic and spices over med-low heat until soft but not brown.
Add onion to carrot mixture and puree either with a submersion blender or pour into an upright blender. Add lemon juice.
Cheddar Paprika Drop Biscuits
(Martha Stewart)
2 1/4 cups all-purpose flour
1 1/4 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
3/4 teaspoon sweet smoked paprika, plus more for dusting
6 Tablespoons unsalted butter, cold, cut into pieces
1 C cheddar, finely grated
1 1/2 cups heavy cream ( I used 1 cup whole milk and 1/2 cup plain yogurt)
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar and paprika. Using a pastry blender, or your fingers, cut the butter into the flour mixture until it resembles course meal with a few larger clumps remaining. Stir in the cheese with a fork.
Add the cream (or milk and yogurt); using a rubber spatula, stir until the dough just comes together. The dough will be slightly sticky; don't over mix. Scoop dough onto baking sheet using a 1/4 C measuring cup. Lightly dust with paprika.
Bake until brown, about 15 to 20 minutes. Serve warm. We dipped ours in the soup.
Jibs couldn't wait and ate his before dinner.
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