alton brown’s cheesy herbalicious biscuits

Although I’m not sure when, where, or how my love for bread (and almost all bread products) arose, it is undeniable. In October of 2014, my husband and I visited our good friends Matt & Kelly in Ohio, and while dining at Third & Hollywood in Grandview Heights, we ordered the Iron Skillet of Cheddar Herb Biscuits…they we’re definitely the highlight of dinner that night!! Besides their soft, fluffy interior and slightly crunchy exterior I love opening a hot, fresh-out-of-the-oven biscuit and watching the steam dissipate. I searched for a cheddar biscuit recipe for a while, but it wasn’t until I stumbled across Alton Brown’s Chicken Biscuit Pot Pie recipe from his Good Eats 3: The Later Years cookbook that I knew I found something tasty. To clarify, I will never eat chicken pot pie; I use this recipe strictly for the biscuits!!! When making the biscuits, I used fresh rosemary in lieu of sage and added garlic salt for some additional flavor. :) Enjoy!

cheesy biscuit

cheesy biscuit

Ingredients:

cheesy biscuit - ingredients

cheesy biscuit – ingredients

 

12 ounces Flour
2 tsp Baking Powder
½ tsp Baking Soda
1 tsp Kosher Salt
¼ tsp Thyme, dried
1 tsp Rosemary, fresh
¼ tsp Ground Cayenne Red Pepper
½ tsp Garlic Salt
1 Stick Butter, Frozen
4 oz White Cheddar Cheese
7 oz Buttermilk

 

 

Instructions:

Preheat oven to 400 degrees.

Place dry ingredients in a large bowl, and mix to combine.

cheesy biscuits - combining the dry ingredients

cheesy biscuits – combining the dry ingredients

Using the large holes of a box grater, grate frozen butter and cheese. Add to dry ingredients and mix well.

cheesy biscuits - grating the cheese and butter

cheesy biscuits – grating the cheese and butter

Make a well in the center of the biscuit mixture and add buttermilk, stirring just to combine.

cheesy biscuits - adding the buttermilk

cheesy biscuits – adding the buttermilk

Empty the dough onto a lightly floured work surface and lightly kneed until dough is soft and smooth. Press the dough out to ½ inch thick. Cut out biscuits using a biscuit cutter or the rim of a glass. Repeat the process of pressing out the dough and cutting the biscuits until all dough has been used. NOTE: The last biscuit is generally a conglomerate of the all the remaining dough pressed together.

cheesy biscuits - kneading the dough

cheesy biscuits – kneading the dough

Place biscuits on a baking sheet or in a round cake pan and bake for about 16 minutes, or until lightly browned.

cheesy biscuits - baking the biscuits

cheesy biscuits – baking the biscuits

If you do not want to bake all the biscuits today, you can freeze them in a container and bake as needed. NOTE: No need to defrost the biscuits before you bake them, however the cooking time may increase to 18 – 20 minutes depending upon the oven.

cheesy biscuits - freezing the biscuits for later use

cheesy biscuits – freezing the biscuits for later use

Yields 10 Biscuits

Weight Watchers: 1 biscuit = 7 points plus

mini hash brown cups

I know I mentioned in my finicky foreword that I only eat potatoes in the form of french fries, but I forgot I do like them as hash browns, as long as they are crunchy!! In fact, when I make hash browns, I remove my husbands from the pan and cook mine for an extra 5 to 10 minutes to get the consistency I appreciate. One evening while looking through the imgur gallery’s most viral images of the day, my husband came across a post titled 21 Things you can make in a muffin tin (with recipes). After browsing the photos, I was interested in the Parmesan Hash Brown Cups from The Yummy Life. Since my husband and I love the Simply Potatoes Southwest Style Hash Browns, I made a mini version of the hash brown cups using them. We were so delighted with the mini hash brown cups that I made them for my family this past holiday weekend while barbecuing at my parents house – I used the Simply Potatoes Garlic & Herb Hash Browns for this occasion and they were a huge hit with everyone. :) Enjoy!

mini hash brown cups

mini hash brown cups

Ingredients:

mini hash brown cup ingredients

mini hash brown cup ingredients

 

 

 

1 Bag Simply Potatoes Hash Browns (Southwest Style or Garlic & Herb)

2 TBSP Olive Oil

 

 

 

 

Instructions:

Preheat oven to 350 degrees.

In a medium bowl combine potatoes and olive oil; mixing until well blended.

mini hash brown cups - mixing the potatoes and oil

mini hash brown cups – mixing the potatoes and oil

Lightly spray a muffin tin with cooking spray.

mini hash brown cups - lightly sprayed mini muffin tin

mini hash brown cups – lightly sprayed mini muffin tin

Place 1 cookie scoop full of the potato mixture into each mini muffin cup and press down firmly with the back of the scoop to compress  hash browns.

mini hash brown cups - filling the mini muffin tin

mini hash brown cups – filling the mini muffin tin

Bake in the lower third of the oven for 30 to 40 minutes or until desired crispiness is achieved.

NOTE: Depending upon the oven, the baking time will change; I baked mine for 32 minutes, but when we doubled the recipe at my parents house, they took 50 minutes.

mini hash brown cups - baked

mini hash brown cups – baked

Yields 28 mini hash brown cups

Weight Watchers: 1 mini hash brown cup = 1 points plus; 5 mini hash brown cups = 3 points plus; 8 mini hash brown cups = 5 points plus

baked green tomatoes

About a year and a half ago I mustered up the courage to try my first fried green tomato and boy was it yummy! I have since enjoyed fried green tomatoes alone and on BLTs. While watching Food Network a few weeks ago, Not My Mama’s Meals was on and Bobby Dean was making Baked Green Tomatoes and Zucchini…I knew when I saw it, I had to make them. Since I am not a huge fan of cornmeal, using panko breadcrumbs is a great way to obtain the same crunch Bobby achieved on the show. I also used cayenne pepper instead of hot sauce, as when I tried them with hot sauce we couldn’t taste the heat. :) Enjoy!

baked green tomatoes

baked green tomatoes

Ingredients:

baked green tomato ingredients

baked green tomato ingredients

 

1 Large Green Tomato
1 Large Egg White
½ Cup Kikkoman Japanese Style Panko Breadcrumbs
Cayenne Pepper to Taste (Optional)
Salt to Taste (Optional)
Cooking Spray

 
 

Instructions:

Preheat oven to 450 degrees. Line a cookie sheet with parchment paper and set aside.

Cut green tomato into 4 even slices, discarding the top and bottom of the tomato.

baked green tomatoes - cutting the tomato

baked green tomatoes – cutting the tomato

In a small bowl, beat egg white until frothy.

baked green tomato - frothy egg white

baked green tomato – frothy egg white

Pour panko breadcrumbs into a pie pan.

baked green tomato - breadcrumbs

baked green tomato – breadcrumbs

Submerge tomato slices, one at a time, into egg whites, turning to coat. Transfer tomato slices to pie pan filled with panko breadcrumbs, pressing each slice firmly into the breadcrumbs.

baked green tomatoes - coating the tomatoes

baked green tomatoes – coating the tomatoes

Sprinkle the tops of the tomato slices with cayenne pepper and salt, to taste.
*NOTE: My husband and I like spicy food, so if you don’t like it hot, don’t use the amount of cayenne pepper pictured.

baked green tomatoes - adding the cayenne pepper and salt

baked green tomatoes – adding the cayenne pepper and salt

Turn tomato slices over and press firmly into breadcrumbs. Flip tomato slices over once more per side, each time pressing firmly into breadcrumbs to coat well.

baked green tomatoes - breading the tomatoes

baked green tomatoes – breading the tomatoes

Spray a non-stick skillet with cooking spray and heat to medium heat. Place tomato slices into skillet and cook 3 to 4 minutes per side.

baked green tomatoes - cooking the tomatoes

baked green tomatoes – cooking the tomatoes

Transfer tomato slices to cookie sheet lined with parchment paper and bake 7 to 8 minutes or until GBD (Golden Brown and Delicious!!).

baked green tomatoes - baking the tomatoes

baked green tomatoes – baking the tomatoes

Yields 2 Servings

Weight Watchers: 2 Tomato Slices = 2 points plus