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I marvel at the way great recipes are passed from generation to generation. Some of my favorite recipes are the ones my grandmother and my mom shared with me years ago. One of my absolute favorites is my mom’s Peanut Butter Cookies, which is on Kitchenscoop.com for all to enjoy.
Today’s recipe is another mother-to-daughter recipe, and it comes from my girlfriend Lane’s mom, Mona Ellis.
I call them Mona’s Incredible Cheese Biscuits. You’ll want to grab the scissors for this one. It will be one of those recipes you want to pass down from generation to generation.
Contact Beverly Mills and Alicia Ross at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016, or send e-mail to [email protected].
Mona’s Incredible Cheese Biscuits
Start to finish: 20 minutes
2 cups (about 8 ounces) shredded sharp cheddar cheese
1 cup butter, melted
1 cup sour cream
2 cups self-rising flour or 2 cups all- purpose flour plus 3 teaspoons baking powder and 1 teaspoon salt
Cook’s note: Mona first found a similar recipe to inspire her in a local Junior League cookbook years ago. But the exact cookbook has long since vanished, so we’ll credit her with all the home-cooked goodness as her own.
If you use self-rising flour, be sure that it has not expired. The date is printed on the bag. Same goes for your baking powder. Check the bottom of the can before using. Old baking powder or self-rising flour will make your biscuits doughy little slabs.
The recipe is best with regular sour cream, but if you use reduced fat, the texture will be softer.
Preheat the oven to 425 F. Mix all the ingredients together and spoon into mini-muffin pans a tablespoon at a time. Bake for 10 minutes or until the biscuits are golden brown. Remove from the oven and cool for five minutes on wire racks. Can be prepared ahead and frozen for up to a month. Thaw on the counter, and reheat wrapped in foil for 10 minutes or until warmed through if desired. Also delicious eaten at room temperature.
Yield: Makes about three dozen
Approximate values per serving: 105 calories (71 percent from fat), 8 g fat (5 g saturated), 23 mg cholesterol, 2 g protein, 6 g carbohydrates, trace dietary fiber, 168 mg sodium
Article source: http://www.toledoblade.com/Food/2011/05/08/Favorite-recipes-are-passed-down-through-generations.html
