by Rod
(Dallas, TX)

A hearty biscuit recipe, combining the lighter supergrain, quinoa, with complementary veggies, herbs, spices and shredded cheese.

Supergrain Cheese Biscuits

Ingredients:

• 1 3/4 cups all purpose flour
• 2 1/2 tsp baking powder
• 3 tsp dried parsley
• 1/2 tsp garlic granules
• 1 tsp sugar
• 1/2 tsp salt
• 2 tbsp. cold butter
• 2/3 cup half & half
• 3/4 cup shredded cheese
• 1 1/2 cups cooked Quinoa, cool to room temperature

Directions:

Preheat oven to 375 degrees F.

Lightly coat a baking sheet with butter or olive oil.

In a large bowl, combine flour, baking powder, parsley, garlic, sugar and salt. Cut in butter until mixture is very crumbly.

In a medium bowl, toss Supergrain Quinoa and shredded cheese with a fork. Add to flour mixture and toss until ingredients are crumbly. Drizzle half & half over mixture and toss with a fork until combined.

With your hands, lightly press one scoop of dough into a ball and place on baking sheet; divide dough into 12 biscuits.

Optional: lightly brush tops of biscuits with olive oil. Bake 25-30 min. or until golden brown on top. Remove biscuits from baking sheet and allow to cool slightly before serving.

Additional Comments by Rod

Nutty Quintella

“Nutty Quintella” is both a quinoa sweet treat (new recipe) and a perspective on my having ignored this supergrain for several decades. It is so versatile!

Another recent discovery: these Cheese Biscuits maintain such good flavor and texture after being frozen, then reheated briefly in the microwave, that I will bake them more often just to be frozen for later use.