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.
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