Coming back to school after spring break is definitely a reality check. I spent the week in Destin, Florida and had a great time!! Each night over the break two different girls prepared dinner for the rest of the house. The night my friend and I cooked dinner we made pasta (quick and easy). It consisted of bow tie noodles, squash, broccoli, grilled chicken, and a cream sauce. We boiled the pasta and microwaved the squash and broccoli. The cream sauce was premade and the chicken was left over from the night before. All-in-all: pretty easy!
This week in my NHM 253 class (Food Science) we learned about the different kinds of flour. So, naturally, we baked in lab. My group was assigned to make garlic cheddar biscuits.
2 cups all-purpose flour
2 cups cake flour
2 tablespoons granulated sugar
1 teaspoon salt
2 tablespoons baking powder
3/4 cup cold butter
1 1/2 cup grated sharp cheddar cheese
1 1/2 cup milk
1/2 teaspoon garlic powder
1 teaspoon parsley
1 teaspoon italian seasoning
1/2 teaspoon minced garlic
1/2 cup melted butter
1. Preheat oven to 400 degrees F
2. Sift flours, baking powder, sugar, and salt into a large mixing bowl. Blend in the spices.
3. Using a pastry blender, cut the butter until the mixture resembles coarse crumbs. Blend in the grated cheese and cut the mixture with the pastry blender again.
4. Add the milk and mix until a soft, sticky dough forms.
5. Place small spoonfuls of dough on to a shiny cookie sheet containing parchment paper. Coat the surface of each biscuit with melted garlic butter (1/4 tsp. garlic with 1/2 cup melted butter) using a pastry brush.
6. Bake for 15 minutes. AFter baking, brush surface again with melted garlic butter.
This is one of the few times something hadn't gone wrong in the NHM 253 lab for my group!! I was pretty excited and really impressed when the biscuits turned out to be delicious!