Dubliner Cheese Biscuits With Sage And Walnuts Recipe 455

DUBLINER, SAGE AND WALNUT CHEESE CRUSTED BISCUITS

Steps:

• Heat oven to 450 degrees F and lightly grease a baking sheet. In medium bowl, stir together flour, baking powder, baking soda and salt. Add butter to dry ingredients and cut in with a pastry blender or fork until mixture resembles coarse meal. Stir in 1/2 cup of the cheese and remaining ingredients. Stir until mixture forms a ball, adding a little more flour if dough is too sticky. On a very lightly floured board, press dough into a 1-inch-thick square or circle. Sprinkle with 1/4 cup of the cheese and press lightly into surface. Turn and repeat with remaining cheese. Cut into 12 pieces and place on prepared baking sheet. Bake on center rack of oven for 10 to 12 minutes or until golden brown.
• Variation:
• Tomato Basil Biscuits
• Omit walnuts and sage. Stir in 1/3 cup finely chopped oil packed sun-dried tomatoes and 2 teaspoons basil.

LEEK AND DUBLINER SCONES (BISCUITS)

Steps:

• Preheat oven to 400 degrees (390 degrees in a convection oven). Lightly grease and flour a baking sheet.
• Melt the butter in a frying pan over medium heat and cook the onion and leek, stirring often, until soft and lightly browned, 5-7 minutes.
• Combine the flour, sugar, baking soda, baking powder, and salt in the bowl of a food processor. Add the cheese, then cut in the butter until it resembles oatmeal or breadcrumbs (or add to a food processor and pulse for 3-4 seconds). Stir in the onion and leek mixture.
• Reserving some of the yogurt, mix in just enough to produce a dough that is a bit sticky but not wet. Add more yogurt if necessary.
• Transfer to a work surface and lightly knead for a few seconds. Pat it out until it is about 1-inch thick.
• Cut out 2-inch rounds and place on the cookie sheet. Transfer sheet to the oven and bake for 10-15 minutes.

DUBLINER CHEESE BISCUITS WITH SAGE AND WALNUTS RECIPE - (4.5/5)

Steps:

• Heat oven to 400° F and lightly grease a baking sheet. In medium bowl, stir together flour, baking powder, baking soda and salt. Add butter to dry ingredients and cut in with a pastry blender or fork until mixture resembles coarse meal. Stir in 1/2 cup of the Kerrygold Dubliner Cheese and remaining ingredients. Stir until mixture forms a ball, adding a little more flour if dough is too sticky. On a very lightly floured board, press dough into a 1-inch-thick square or circle. Sprinkle with 1/4 cup of Dubliner and press lightly into surface. Turn and repeat with remaining cheese. Cut into 12 pieces and place on prepared baking sheet. Bake on center rack of oven for 14 to 16 minutes or until golden brown. Makes 12 biscuits.

CHEDDAR AND SAGE BISCUITS

Steps:

• Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, and salt. Add cheddar and sage and pulse to combine. Add butter and pulse until mixture is the texture of coarse meal, with a few pea-size pieces butter remaining. Add buttermilk and pulse just until combined, 2 to 3 times.
• Turn dough out onto a lightly floured work surface and knead just until it comes together. With a floured rolling pin, roll dough to a 3/4-inch thickness. With a floured 2 3/4-inch round biscuit cutter, cut out 12 biscuits (reroll and cut scraps).
• Place biscuits on a baking sheet, 1 1/2 inches apart, and bake until puffed and golden, 12 to 15 minutes. Transfer to a wire rack. Serve warm or at room temperature.

DUBLINER® CHEESE DIP

Steps:

• Stir Cheddar cheese, yogurt, green onions, mayonnaise, horseradish, and black pepper together in a bowl; refrigerate until chilled, at least 1 hour.

CHEDDAR SAGE BISCUITS

Steps:

• Preheat ovent o 375 degrees. In a medium bowl, whisk together flour, baking powder, baking soda, salt sugar and paprika. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in cheddar and sage. Pour the buttermilk, and stir with a fork until mixture just comes together to form a sticky dough.
• On a lightly floured work surface, pat dough (with lightly floured hands) into a 1 inch thick round. Divide into 16 pieces transfering to a baking sheet.
• In a small bowl, stir together egg and cream. Lightly brush top of each biscuit with egg wash. Bake 20 - 30 minutes rotating baking sheets halfway through until golden brown.

CHEDDAR-CHEESE-AND-SAGE BISCUITS

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, and paprika. Using a pastry blender, cut in butter until the mixtrure resembles coarse crumbs. Stir in cheese and sage. Pour in the buttermilk, and stir with a fork until mixture just comes together to form a sticky dough. On a lightly floured work surface, with lightly floured hands, pat dough into a 1-inch-thick round.
• Using a 2 1/2-inch biscuit cutter dipped in flour, cut out the biscuits as close together as possible. Transfer to a baking sheet. Repeat with remaining dough.
• In a small bowl, stir together egg and cream. Lightly brush top of each biscuit with egg wash. Bake, rotating baking sheet halfway through, until golden brown, 20 to 30 minutes. Transfer the biscuits to a wire rack. Serve warm or at room temperature.