Tillamooksmokedcheddarbiscuitswithcrispbaconandapricots Recipes

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.

TILLAMOOK AGED CHEDDAR MACARONI AND CHEESE

Steps:

• In a large saucepan whisk together the whipping cream, flour and butter.
• Heat and whisk continuously until the sauce thickens, boils and is smooth.
• Allow to simmer and additional two minutes.
• Add 3/4 of the cheese, the English mustard, nutmeg, salt and pepper.
• Continue to stir constantly until the cheese is melted and the sauce is smooth.
• Add amount of sauce needed to the still warm al dente elbow macaroni.
• Allow to stand for at least an hour before baking.
• Preheat your oven to 350 degrees.
• Mix the fresh bread crumbs with the left over cheese and toss on top of the macaroni.
• Bake until bubbling through and the bread crumb topping is browned.
• Freeze remaining sauce.