Savory Smoky & Cheesy Cookies

Making these savory cookies was more of a risky endeavor than trying a new type of soda bread for St. Patrick’s Day. I was happy with the results! They were flaky, cheesy, and biscuit-like.  Lovely served as an appetizer with a glass of wine or beer.

A friend commented that they shouldn’t be called “cookies.” I absolutely agree, but it’s hard to argue with Dorie Greenspan. I’m also not sure what to call them instead. They were too cookie-like to call them crackers and too cookie-like to call them biscuits… too savory to be “cookies” though!

This recipe was adapted from Dorie’s Cookies by Dorie Greenspan. I refroze the cut shapes prior to baking. I weighed all of the ingredients and the texture was perfect. The shape could be adapted for any holiday or cut into simple circles for any occasion. Nice!

Yield: about 22 shamrock cookies

  1. Combine cold butter, Gouda, cheddar, sea salt, black pepper, and cayenne pepper in a food processor; pulse until butter is in bits and the mixture forms small curds.
  2. Add flour; pulse until dough looks moist and forms large popcorn-sized curds.
  3. Turn dough out onto a flat surface; knead gently just until it comes together and you can shape it into a ball. Divide into 2 pieces. Pat each piece into a disk.
  4. Place 1 disk between 2 sheets of parchment paper or plastic wrap. Roll to a thickness of 1/4 inch. Repeat with second disk.
  5. Stack sheets of dough on a baking sheet. Wrap tightly with plastic wrap and freeze until firm, about 1 hour. (I froze the dough overnight.)
  6. Preheat oven to 350 degrees F (175 degrees C), preferably on convection.
  7. Line a baking sheet with parchment paper or a silicone baking mat.
  8. Peel parchment paper/plastic wrap off 1 sheet of frozen dough. Cut into cookies using a 1 1/2-inch-diameter cutter, or cookie cutter of choice (my shamrock cookie cutter was larger). Stack the cut shapes with plastic wrap between each. Refreeze for 15 minutes prior to baking.
  9. Arrange 1 inch apart on the prepared baking sheet. Repeat with the second sheet of dough.
  10. Bake cookies in the preheated oven until lightly golden on the bottom, about 15 to 16 minutes, rotating the baking sheet halfway through baking. Cookies are done when bottoms are golden brown and tops are lightly golden.
  11. Cool on the baking sheet for 2 minutes. Transfer to a rack to cool completely, about 10 minutes.
  12. Gather dough scraps, roll to a thickness of 1/4-inch, and freeze until firm, about 15 minutes. Cut into cookies, refreeze cut shapes, and bake on a cooled baking sheet.

Note: The rolled-out dough can be wrapped airtight and frozen for up to 2 months; cut and bake directly from the freezer.

The baked cookies can be kept in a covered container for about 4 days at room temperature, or wrapped airtight for up to 2 months in the freezer.

One Year Ago: Easy Churros

Two Years Ago: Samoa Brownies

Three Years Ago: Apple Biscoff Crumble

Four Years Ago: Asparagus Mimosa and Rutabaga Oven Fries

Five Years Ago:

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Chicken Pot Pie with Drop Biscuit Topping

This chicken pot pie was really elevated by the inclusion of fresh herbs. Even the biscuits had arugula in them. I loved it!

This was our Valentine’s Day dinner. ❤ The recipe was adapted from My Paris Kitchen, by David Lebovitz. I increased the amount of onions, garlic, peas, and chicken. I also used arugula instead of watercress in the biscuits.

I chose the “Americanized” version of his Chicken Pot Parmentier by using the biscuit topping rather than the potato topping. According to Lebovitz, the fresh tarragon in the filling still makes this dish decidedly French. Fancy comfort food. 🙂

Yield: Serves 6 to 8

For the Chicken Filling:

  • 4 cups (1 quart/1 liter) chicken stock (I used my homemade turkey stock)
  • 3 carrots, peeled and diced
  • 2 ribs celery, diced
  • 25 peeled pearl onions (I used frozen pearl onions, thawed)
  • 6 T (3 oz/85 g) unsalted butter
  • 6 T (60 g) all-purpose flour
  • 2 cloves of garlic, peeled and minced
  • 2 T dry white wine
  • 4 to 5 cups shredded or diced cooked chicken (I used rotisserie chicken meat)
  • 1 1/2 cups frozen peas or shelled fava beans, thawed
  • 2 T finely chopped fresh tarragon
  • 2 T finely chopped fresh flat-leaf parsley
  • 1 tsp coarse salt, plus more as needed
  • 1/2 tsp freshly ground black pepper

For the Drop Biscuit Topping:

  • 2 cups (280 g) all-purpose flour
  • 1/2 tsp coarse salt
  • 3/4 tsp freshly ground black pepper
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 8 T (4 oz/115 g) unsalted butter, chilled and cubed
  • 1/2 cup packed (50 g) finely chopped arugula or watercress
  • 1 cup (250 ml) buttermilk

To Make the Chicken Filling:

  1. Heat the stock in a saucepan over medium heat with the carrots, celery, and onions. Let simmer until the vegetables are almost tender, about 10 to 15 minutes. Turn off the heat and set aside.
  2. Melt the butter in a large pot or Dutch oven over medium heat. Stir in the flour, and cook, stirring constantly, for 2 minutes.
  3. Whisk a few ladlefuls of the warm stock into the flour mixture, which will appear lumpy at first but will smooth out as you go. Gradually add all the stock, including the vegetables, stirring as you go.
  4. Cook for about 9 minutes, until thickened.
  5. Add the garlic and wine and cook for 1 additional minute.
  6. Remove the pot from the heat and stir in the chicken, peas, tarragon, parsley, salt and pepper. Taste and adjust seasoning, if necessary.
  7. Transfer the mixture to a shallow 2 1/2 to 3 quart baking dish. Set the baking dish on a rimmed baking sheet to catch any drippings.
  8. Preheat the oven to 400 degrees, preferably on convection.

To Make the Drop Biscuit Topping:

  1. In a large bowl, whisk the flour, salt, pepper, baking soda, and baking powder to combine.
  2. Add the butter and, using a pastry cutter, combine until the butter is broken into pea-size pieces.
  3. Add the arugula, and then the buttermilk, mixing just until the dough holds together.
  4. Using a spring-loaded cookie scoop, distribute the dough evenly over the chicken filling. (I made 3 rows of 6 biscuits.)

To Finish:

  1. Bake the chicken potpie for 25 to 30 minutes, or until the topping is deep golden brown and the filling is bubbling and hot.

One Year Ago: Chicken Stew with Biscuits

Two Years Ago: Fried Chicken Thighs & Cheesy Grits

Four Years Ago: Fried Chicken Biscuits

Five Years Ago: Slow Cooker Barbecue Pulled Pork and Popovers

Breakfast Sausage, Egg & Cheese Muffins

These moist, protein-packed, and full-flavored muffins are a wonderful savory breakfast. A full meal in a muffin! I love how they looked when they were sliced in half too. 🙂

This recipe was adapted from Martha Stewart Living, inspired by the legendary Rebel Within muffin from the San Francisco bakery Craftsman and Wolves. Next time, I would slightly increase the salt in the batter (as directed below). We also sprinkled the cut side of each egg with salt prior to serving.

Yield: 9 standard muffins

  • 11 large eggs, room temperature
  • 1/2 cup plus 1 teaspoon canola oil, divided, plus more for brushing (optional)
  • 8 ounces breakfast sausage or sweet Italian sausage, casings removed
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon coarse salt, plus more for sprinkling
  • 1 tablespoon granulated sugar
  • 1/2 cup sour cream
  • 1/2 cup thinly sliced scallions, about 8 or 9)
  • 1 cup finely shredded Asiago cheese (4 ounces)
  1. Prepare an ice bath. Bring a large pot of water to a boil. Carefully add 9 eggs; boil 6 minutes. Transfer to ice bath until cool enough to handle, then carefully peel and transfer to a paper towel-lined plate.

  2. In a medium skillet, heat 1 teaspoon oil over medium-high. Add sausage and cook, stirring to break up, until browned, about 5 minutes. Transfer to a plate; let cool slightly. Chop into pea-size pieces.

  3. Preheat oven to 400 degrees, preferably on convection. Line 9 cups of a standard 12-cup muffin tin with baking cups, or lightly brush with oil.

  4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

  5. In another bowl, whisk together remaining 1/2 cup oil, sour cream, 1/4 cup water, and remaining 2 eggs.

  6. Stir wet ingredients into dry until just combined.

  7. Fold in sausage, scallions, and 1/2 cup cheese. (Batter will be thick and dough-like.)

  8. Fill each prepared muffin cup with 2 tablespoons batter. (I used a small cookie scoop- 2 level scoops in each.) Nestle a cooked egg in each.

  9. For each cup, scoop 2 more tablespoons batter (or 2 cookie scoops) and flatten it slightly to form a disk. Cover egg with disk; gently press to seal.

  10. Sprinkle tops of each muffin with remaining 1/2 cup cheese.

  11. Bake until golden, about 22 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

  12. Slice each muffin in half, sprinkle exposed egg with salt, as desired, and serve.

I’m bringing my “meal in a muffin” to share at Angie’s Fiesta Friday #168 this week, co-hosted by Petra @Food Eat Love and Lina @Lin’s Recipes. Enjoy!

Two Years Ago:

Three Years Ago:

Four Years Ago:

Chicken Stew with Biscuits

Chicken Stew with Biscuits or Chicken Pot Pie with Biscuits… whatever you want to call it- It’s classic comfort food. This version was the runner-up dish for our Valentine’s Day dinner this year. I suppose we had two Valentine’s day dinners (plus leftovers!). Lots of love in my house. ❤

This recipe was adapted from Barefoot Contessa Family Style by Ina Garten, via Barefoot Contessa.com. We ate it with a green salad. I modified the recipe to use rotisserie chicken meat, reduced the butter, and incorporated homemade turkey stock. I also steamed the carrots and heated the stock in the microwave and used a food processor to make the biscuit dough.

I made the stew and biscuit dough a day ahead and refrigerated them separately. The day I was ready to serve the dish, I warmed the stew for 1 hour at room temperature, re-heated in the oven for 30+ minutes, and then topped with the pre-cut raw biscuit dough and continued to bake for approximately one half hour. Perfect.

For the Stew:

  • 1 rotisserie chicken
  • coarse salt and freshly ground black pepper
  • 5 cups chicken or turkey stock, preferably homemade
  • 2 chicken bouillon cubes (I used Trader Joe’s liquid concentrate chicken broth.)
  • 8 tablespoons (1 stick) unsalted butter
  • 2 large yellow onions, chopped
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 4 carrots, medium-diced (about 2 cups)
  • 1 10-ounce package frozen peas (2 cups)
  • 1 1/2 cups frozen pearl onions
  • 1/2 cup minced fresh parsley, optional

For the Biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon granulated sugar
  • 1/4 pound (1 stick) cold unsalted butter, diced
  • 3/4 cup half-and-half
  • 1/2 cup chopped fresh parsley, optional
  • 1 egg mixed with 1 tablespoon water, for egg wash
  1. Preheat the oven to 375 degrees, preferably on convection.
  2. Remove the chicken meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
  3. Steam the diced carrots with 2 tablespoons of water in the microwave for 2 minutes.
  4. In a microwave safe bowl, preferably with a spout, heat the chicken stock in the microwave until hot. Remove and incorporate the concentrated stock. (Alternatively, the stock can be warmed in a separate pot on the stove.)
  5. In a large pot or Dutch oven (I used enameled cast iron), melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent.
  6. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
  7. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.
  8. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream.
  9. Add the cubed chicken, carrots, peas, onions, and parsley, if using. Mix well. Taste and adjust the seasoning, as needed.
  10. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper.
  11. Bake for 15 minutes.
  12. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of a food processor or an electric mixer fitted with the paddle attachment.
  13. Add the butter and pulse (or mix on low-speed) until the butter is the size of peas. Add the half-and-half and pulse (or combine on low-speed) until the dough just comes together. Mix in the parsley, if using.
  14. Dump the dough out on a well-floured piece of parchment-paper. Using your hands, pat out to 3/8 inch thick. Cut out twelve circles with a 2-1/2 inch round cutter. Only re-form the dough once.
  15. Remove the stew from the oven and arrange the biscuits on top of the filling.
  16. Brush them with egg wash, and return the dish to the oven.
  17. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

One Year Ago:

Three Years Ago:

Four Years Ago:

Extra-Crispy Birthday Fried Chicken with Biscuits & Milk Gravy

Every spring, along with my husband’s special (made to order!) birthday dinner, I like to share part of the springtime experience at my house. In the past, I’ve complained about the goose families (with their beautiful goslings…) and the ducks who’ve seemed to chase them away. The new development this year is that my son (and husband) have been chasing the geese away with a drone!

  IMG_4083  IMG_4078

The house finches returned but have moved their nest from our entrance column to the top of our propane gas tank! BUT… The extraordinary event this year was that we have had frequent visits from a very special Night Heron. What fun!

IMG_4530

Well, onto the food. My husband has had little variation in his birthday dinner menu request for the past several years. Although I did repeat my caesar salad and vanilla bean cheesecake recipes (his true favorites), I spiced up the celebration by trying new fried chicken and biscuit recipes. This year, he asked for double fried chicken. After researching, I realized that this really means double battered fried chicken, not literally double fried. It had the most amazing crispy and thick crust with just the right amount of spice. The birthday boy loved it! We ate leftovers for days and never tired of it. Absolutely delicious. (He may even want it again for Father’s Day!)

The chicken recipe was adapted from Bon Appetit, contributed by Claire Saffitz. It did seem like a labor intensive recipe, and required planning in advance, but the chilling and resting times involved helped the breading adhere to the chicken meat. I doubled the recipe and pan-fried (instead of deep-frying) the chicken in Ukrainian sunflower oil. I also omitted the bourbon and used Sriracha instead of Frank’s hot sauce in the batter.

I served this indulgent meal with a side of creamy macaroni and cheese and with our new “Happy Birthday” fork! 🙂

I’m bringing this special birthday meal to share with my friends at Fiesta Friday #123 this week co-hosted by Margy @ La Petite Casserole and Linda @ La Petite Paniere. Enjoy!

Yield: Serves 8

For the Chicken:

  • 4 tsp coarse salt
  • 2 tsp light brown sugar
  • 2 tsp baking powder
  • 10 skinless, boneless chicken thighs

For the Assembly:

  • 3 cups all-purpose flour
  • 2/3 cup cornstarch
  • 2 T garlic powder
  • 2 T onion powder
  • 2 T paprika
  • 4 tsp cayenne pepper
  • 4 T coarse salt, plus more
  • 2 large eggs, beaten to blend
  • 2 cups buttermilk
  • 4 T bourbon (optional)(I omitted it)
  • 6 T hot sauce (such as Sriracha or Frank’s); plus more for serving (optional)
  • 2-3 cups sunflower, peanut or other vegetable oil, for frying

Prepare the Chicken:

  1. Trim chicken and dry on paper towels.
  2. Mix salt, sugar, and baking powder in a small bowl. Season chicken all over with salt mixture (you may not need all of it).
  3. Chill uncovered on a wire rack set inside a rimmed baking sheet, at least 2 hours and up to 1 day. (I let it sit for about 12 hours.)

Assemble the Chicken:

  1. Whisk flour, cornstarch, garlic powder, onion powder, paprika, cayenne, and 4 T salt in a medium bowl.
  2. Whisk egg, buttermilk, bourbon (if using), and 3 T hot sauce in another medium bowl.
  3. Working with 1 piece at a time, dredge chicken in flour mixture, turning to coat and packing into crevices. Shake to remove excess; return to rack.
  4. Pour 6 T buttermilk mixture into flour mixture and work in with your fingers.
  5. Dip chicken into remaining buttermilk mixture, allow excess to drip off, then pack moistened flour mixture firmly onto chicken. Gently shake off excess; return to rack. Chill at least 30 minutes and up to 12 hours.
  6. Pour oil into a 12-inch cast iron skillet, about 1/2-inch deep. Heat over medium-high until a deep fry thermometer registers 350°. (I was diligent about maintaining the temperature throughout the cooking process.)
  7. Working in batches, fry two chicken thighs at a time, turning often and adjusting heat to maintain temperature, until deep golden brown, about 6 minutes per batch.
  8. Transfer to a wire rack set over paper towels to drain.

For the Biscuits:

This simple biscuit recipe is unlike any other I’ve made in the past. The dough is prepared and then rests at room temperature for 30 minutes. The result was wonderful! This recipe was adapted from The New York Times, contributed by Sam Sifton.

Yield: Serves 8   Time: 1 hour

  • 2 cups all-purpose flour, plus more for dusting
  • 2 T baking powder
  • 1 scant T sugar
  • 1 tsp coarse salt
  • 5 T cold, unsalted butter, preferably European style
  • 1 cup whole milk
  1. Preheat oven to 425 degrees, preferably on convection.
  2. Pulse flour, baking powder, sugar and salt in the bowl of a food processor (or whisk to combine in a large bowl).
  3. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.)
  4. Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
  5. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat.
  6. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
  7. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches.
  8. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
  9. Place biscuits on a parchment-lined cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

For the Milk Gravy (recipe adapted from The Pioneer Woman):

  • 3 T fried chicken pan drippings
  • 2-3 T all-purpose flour
  • 1-2 cups milk (I used 1 percent)
  • coarse salt and freshly ground black pepper
  1. In a small skillet over medium-low heat, add pan drippings and flour. Whisk immediately. It should be smooth.
  2. Keep stirring until the mixture begins to brown, 2-3 minutes, scraping the bottom of the pan.
  3. Whisk in 1 cup of milk. Cook until desired thickness is achieved- adding more milk if desired.
  4. Season with salt and pepper.
  5. Cut biscuits in half and pour gravy over the top to serve.

One Year Ago:

Two Years Ago:

Three Years Ago:

Buttermilk Biscuits

These wonderfully flaky biscuits are such a classic and simple indulgence. They make any meal just a little bit more special. 🙂 We ate them warm from the oven with Classic Split Pea Soup.

This recipe is from Everyday Food. I cut the recipe in half and reduced the baking time for a convection oven. Perfect!

Yield: About 12 biscuits

  • 2 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting
  • 1 T baking powder
  • 1/2 tsp baking soda
  • 1 T sugar
  • 1 tsp coarse salt
  • 1/2 cup (1 stick) unsalted butter, cold, cut into bits, plus 2 T melted
  • 3/4 cups low-fat buttermilk
  1. Preheat oven to 450 degrees, preferably on convection.
  2. In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine.
  3. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining.
  4. Add buttermilk; pulse just until dough is moistened, 2 to 3 times.
  5. Turn dough onto a lightly floured work surface; knead just to combine (do not overwork). (I placed the dough on a sheet of parchment paper to reduce the mess.)
  6. Pat with hands to a 3/4-inch thickness. Cut out rounds with a floured 2 1/2-inch round biscuit cutter. (Re-roll scraps only once.)
  7. Transfer to a parchment paper-lined baking sheet, 1 1/2 inches apart.
  8. Brush top of rounds with melted butter. Bake until biscuits are puffed and golden, 10 minutes on convection or up to 12 to 15 minutes in a standard oven. Serve warm or at room temperature.

One Year Ago:

Two Years Ago:

Three Years Ago:

Whole Wheat Blueberry Scones

These just might be the best scones I’ve ever made. Maybe I just forgot how much I love scones because I don’t have them very often. Maybe it’s because I made them with my HUGE CSA blueberries. These were really really delicious. We ate them warm from the oven with fresh blueberries, nectarines & pluots on the side.

This recipe is from Smitten Kitchen’s Very Blueberry Scones. Fabulous!

Yield: 8 scones

  • 1 cup (125 grams) all-purpose flour
  • 1 cup (120 grams) whole wheat flour
  • Zest of 1 lemon, finely grated
  • 3 tablespoons raw (turbinado) or light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse or kosher salt
  • 5 tablespoons cold unsalted butter, cut into small bits
  • 1 cup fresh blueberries
  • 2/3 cup (150 ml) milk, whole is best here
  • 1 large egg, beaten
  • 1 tablespoon raw (tubinado) or other coarse sugar for finishing

  1. Heat oven to 400°F convection. Line a large baking sheet with parchment paper.
  2. In a large bowl, combine flours, zest, sugar, baking powder and salt.
  3. Add cold butter and work into the flour mixture until the biggest pieces are the size of small peas with either your fingertips or a pastry blender.
  4. Stir in blueberries, then milk, mixing only until large clumps form. Use your hands to reach inside the bowl and gently (so gently) combine the mixture into one mass. The more you knead, the wetter the dough will get as the blueberries break up, so work quickly and knead only a few times. (I mixed it just until it came together- I think it keeps the scones more tender.)
  5. Transfer dough to a well-floured counter and pat into a roughly 1-inch tall disc. Cut into 8 wedges, do not fret if the blueberries are now making a mess of the dough; it will all work out in the oven.
  6. Transfer wedges to prepared baking sheet, spacing them apart. Brush the tops of each with egg, then sprinkle with coarse sugar.
  7. Bake for 15 to 17 minutes, until scones are golden brown on top. Serve warm. I find most scones to be best the first day, but they can be eaten on day two, gently rewarmed in the oven before eating.

Note: If freezing: Scones can be frozen unbaked. Hold any egg wash until ready to bake. Simply spread the wedges on a baking sheet and chill until frozen solid and will no longer stick to each other, and pack tightly into a freezer bag. You can bake them right from the freezer; you’ll only need 2 to 4 minutes extra baking time.

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