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Top 15 Cinco de Mayo Recipe Ideas

Name: Buttermilk Cheddar Biscuits
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 1/2 cups (350g) (approximately) plain all purpose flour; 1 TBS baking powder; 1 tsp salt; 3/4 cup (180g) cold butter, diced; 1/2 cup (120ml) cold buttermilk, shaken; 1 cold extra large egg (I used two small); 1 cup (120g) grated extra strong cheddar cheese; 1 egg beaten with 1 TBS water; additional grated cheese to sprinkle on top; flaked sea salt to sprinkle

Thursday, 5 May 2022

Happy Cinco de Mayo. For years I was not sure what Cinco de Mayo was. Probably because I was living in the UK. You may not know what it is either. Now that I am living back in North America, I thought it was about time I learned about it!

Cinco de Mayo happens every year on the 5th of May. It is a holiday that commemorates the Mexican army's victory at the Battle of Puebla during the Franco-Mexican War. Although a relatively minor holiday in Mexico, the day is a popular celebration in the United States. And what better way to celebrate than to eat delicious Mexican food?

I may not be Mexican or American, but I do love Mexican food and any excuse to eat seems like a great idea to me! In honor of it I thought I would share my favorite Tex Mex recipes with you today. All are delicious or I wouldn't be sharing them. Who knows, you may discover a new favorite of your own!

ENCHILADAS CALABAZA - These are my favorite enchiladas. Totally vegetarian the filling is made with roasted butternut squash, cheese, spring onions, etc

The delicious filling is then rolled in corn tortillas and then topped with some tomato salsa and more cheese before baking. These are quite simply fabulous!

MEXICAN CHICKEN SPAGHETTI - I really REALLY love this dish. Not only does it contain pasta and chicken, two of my favorite things, but it is also one of those recipes that cooks all in one pan. No fuss no muss!

Add to that really fabulous Tex Mex flavors and you have a winner winner chicken dinner! (Sorry could not resist!)

CHEESY CHICKEN ENCHILADA CASSEROLE - This is a simple and quick recipe to make, which involves layering chicken, cheese, and enchilada sauce between layers of corn tortillas, along with some onion and green chilies.

I also include a recipe to make my own from scratch homemade enchilada sauce. Its really simple to make and very delicious.

EASY CHILI MAC & CHEESE - This is quick, easy and really delicious. Its a store cupboard meal that is a bit of a cheat but nobody seems to mind.

Boxed mac and cheese, canned chili, salsa and plenty of cheese. Simply yummilicious!

BEEF BARBACOA TACOS WITH SWEET PICKLED ONIONS - Something I came up with to use up leftover cooked roast beef. These are delicious to say the least!

You can make the onions up the day before if you wish. They will keep for quite a while. If you don't have any leftover roast beef, you can use ground beef and just cook as per the recipe.

CHIPOTLE LIME CHICKEN FLATBREAD TACOS - A baked taco with a fabulously tasty chicken chipotle lime filling. Just fill and bake in a casserole.

Delicious served with your favorite toppings. I created a lush chipotle sour cream sauce to serve on top with some guacamole and spring onions! Very tasty!

MEXICAN CHICKEN CLUB FLATBREADS - This is like a Tex Mex, Latin American Open Faced Chicken Club Sandwich. This is a flatbread topped with a layer of saucy black beans, melted cheese, topped with some zingy chicken, my own special sauce, crisp bacon, another drizzle of sauce and garnished with guacamole and sour cream. Whew!

Now that's one tasty mouthful of fusion cooking at its best!

BBQ FLAT CHICKEN TACOS FOR TWO - Blistered wheat tortillas slathered in a rich spicy BBQ chicken, topped with plenty of cheese, sprinkled with red onions and baked.

I like to serve these with a saucy coleslaw which adds color and crunch!

TIJUANA TACOS - Blistered flour tortillas folded around a delicious spicy beef filling with refried beans, onions, peppers, crushed tortilla chips, olives, etc. Served with sour cream, spring onions, cheese and more crushed chips for crunch.

Deliciously simple and a great way to use up the bits and bobs in the refrigerator at the end of the week!

GREEN CHILI CHICKEN ENCHILADAS - I make the filling with plenty of chopped cooked chicken, grated cheese, some spices and seasonings and green enchilada sauce. Wrapped up in wheat or corn tortillas, placed into a casserole dish, slathered with more sauce and cheese and baked.

Delicious served hot with sour cream and a splash of green tabasco. You could also use pork instead of chicken if you wanted to This is a small batch recipe that is very easily doubled to feed more.

CRISPY TWO POTATO TACOS - for the vegetarian in your life, but so delicious even the carnivores will be fighting over them!

These vegetable tacos are fabulously tasty with both white and sweet potatoes, and plenty of zip. Serve with your favorite taco accompaniments for a real family pleaser!

CHEESY TACO PUFFS - I have never had anyone turn their noses up at being presented with one of these fabulously tasty hand pies.

No small wonder with a crisp flaky biscuit/scone type of pastry filled with a spicy beef filling and cheese. Baked until crisp, they always go down a real treat! Children love them also!

CREAMY WHITE CHILI - This is my absolute all time favorite chili recipe. This is an incredibly flavorful version of a white chili filled with hearty beans, tender juicy pieces of chicken, green chilies and a delicious variety of spices.

With some crusty rolls, or tortillas on the side and a mixed salad, it makes for one beautiful weeknight supper! I like to serve it with some white rice and cheese for sprinkling on top.

QUICK AND EASY CHILI - Its simple. It uses store cupboard ingredients. Its quick and easy. Most important of all, its DELICIOUS! With beef, beans, tomatoes, etc.

Quick, easy, delicious. It doesn't get much better than this! With some cornbread or garlic bread for sopping up all that tastiness, it makes for a fabulous rib sticking meal.

And finally dessert, because it makes every meal that little more special!

MEXICAN CHOCOLATE LAVA CAKES - These lush chocolate puddings are meant to be enjoyed warm, with or without a scoop of ice cold vanilla on top.

The perfect ending to any meal Trust me on this. Moreish.

And there you have it, some of my absolutely favorite of the favorite Tex Mex dishes. It is by no meals all of the Tex Mex recipes on my page. I could have kept going forever, but . . . to be honest, if you can't find something to whet your appetite amongst this bunch, then there is no hope. Happy Cinco de Mayo!

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com

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Blackberry Bakewell Pudding

Sunday, 25 August 2019

One of my favourite magazines to buy (aside from Country Home) when I was bringing up my children was Good Housekeeping. They always had great recipes in them, plus collectible recipes, which yes I always collected, and crafts, useful articles, etc.

I used to clip out the recipes that I thought looked good and save the craft patterns and any articles I thought would be useful. Every Christmas they would have a Gingerbread House on the cover. So lovely . . . I always aspired to make one like theirs, but never quite managed it.

They have Good Housekeeping Magazine over here in the UK as well, although now my family is grown I never really buy it.

I do find it difficult to resist their seasonal and Christmas special magazines however!

This year I have collected their Spring collection and the Summer one and the other day I was in the grocery store and spied the Autumn one.

You know Autumn is truly in the air when the magazines start presenting you with autumnal pleasures! I could not resist this. a quick glance through it and it was destined to land in my grocery cart!

And it has only taken me two days to bake up this lovely Blackberry Bakewell Pudding recipe that graced its pages.

Our blackberry bushes are filled to overflowing with those lovely berries at the moment. Every day my husband goes out into the yard he brings back another plastic tub full of them.

Having a tasty and novel way to use some of them up was exactly what I was looking for! I do freeze a lot, but we like to enjoy some fresh as well.

One of my husband's favourite puddings (desserts) is the Bakewell Pudding, with its jam layer and rich almond frangipane cake topping.

He even likes the Bakewell Tarts you can buy in the shops with that sweet almond icing on top and the glace cherry decoration.

I knew he would absolutely enjoy this Blackerry Bakewell Pudding recipe!

Fresh blackberries are combined with a quantity of blackberry jam and layered on the bottom of your baking dish.

I had just made Apple & Blackberry Jam the other day (tis the season) so this was the perfect excuse to use some of that as well.

Once you have them in the bottom of the dish you make a simple frangipane cake topping to pour over top.

It is said that the name Frangipane comes from a 16th century Italian Marquis named Muzio Frangipani.

I don't know if this is exactly true, but hey ho, it very well could be, especially if he held a certain fondness for the flavour of almonds in his cakes and bakes!

Frangipane is a mixture which is highly flavoured and composed of ground almonds . . . in a cake, or a cookie, or a pudding.

In this instance ground almonds are combined with a small quantity of plain flour, some eggs, butter and sugar and spread over top of the fruit in the bottom of the dish.

This is also an ideal bake for a coeliac as you can easily substitute the small quantity of flour which is used for the equivalent in a gluten free flour and it won't make much of a difference, as the ground almonds (almond flour) make up the majority of this delicious cake-like topping!

I used my La Creuset heart shaped stoneware baking dish as I don't use it near often enough and I was making this for my sweetie-pie, so why not bake it in a heart shaped dish!

Once baked you top it with a sweet lemon drizzle glaze. You can serve it either warm or cold, with lashings of warm custard of cold pouring cream. I dare say vanilla ice cream would also go down a real treat!

Yield: 6

Author: Marie Rayner

Blackberry Bakewell Pudding

A delicious autumnal twist on an old favourite! A rich almond frangipane, baked over sweet blackberries, with a flaked almond topping and sweet lemon drizzle glaze.

ingredients:

225g of fresh blackberries (2 cups)
50g of blackberry jam (1/4 cup)
175g butter, softened (3/4 cup)
75g caster sugar (6 1/2 TBS)
3 large free range eggs, lightly beaten
175g ground almonds/almond flour (2 cups)
40g plain flour (1/4 cup)
a handful of flaked almonds

For the glaze:

50g icing sugar (generous 1/3 cup)
the juice of 1/2 lemon

instructions:

How to cook Blackberry Bakewell Pudding

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 4 cup shallow baking dish.
Fold the berries and jam together. Spread in the bottom of the pan. Cream together the butter and sugar until pale and fluffy. Beat in the eggs a bit at a time. Fold in the flour and the ground almonds. Spread evenly over top of the berries in the dish. Sprinkle the flaked almonds over top.
Bake in the preheated oven for 40 to 45 minutes, until golden brown and a toothpick inserted comes out clean. Let cool for about half an hour, then whisk together the icing sugar and enough lemon juice to make a thin drizzle. Drizzle it over top decoratively and serve.

NOTES:

You can bake this ahead and pop, cooled and well wrapped into the freezer. To use, thaw out in the refrigerator over night. You can either serve it warm or cold. If serving warm, reheat in a 180*C/350*F/ gas mark 4 oven on a middle oven shelf for about 15 to 20 minutes. Drizzle with the glaze and serve. Drizzle with the glaze once it is thawed if you are serving it cold.

Created using The Recipes Generator

I am sorry if I disappointed you by not baking the apple dessert for today, but I had the berries and I needed to use them now. I will save the apple dessert for another time, so you still have that tastiness to look forward to. Oh, and in the original recipe for this, they added the flaked almonds after baking. I added them before, which I thought worked really well as they came out all toasty and nicely nutty!

TASTES TO LOOK FORWARD TO IN THE WEEK AHEAD

(always subject to change as per our circumstances and life getting in the way)

Monday: Country Style Casserole

Tuesday: Cheddar Chowder

Wednesday: BBQ Chicken with Honey Mustard Glaze

Thursday: Pillsburg Potatoes

Friday: Pan Seared Mahi Mahi with a Honey & Lime Coleslaw

Saturday: Irish Oatmeal Muffins

Sunday: Dutch Gingerbread

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Pasta with a Creamy Mustard and Sausage Sauce

Friday, 4 June 2021

One of my favorite things to eat is Pasta. I do need to control myself as I would happily eat it every day, three times a day. As a diabetic this wouldn't be a very smart thing to do however, so I do keep myself reigned in.

Also its not so bad so long as I use a high fibre or whole wheat pasta and include plenty of vegetables in the dish. That makes this hearty and simple pasta dish something which I can truly enjoy on occasion!

I have also downsized the recipe to feed just one, moi. If you are wanting the full sized recipe, you can easily access it here.

One of the things I thought I would really miss here, now that I am back in Canada, were the lovely sausages that I was able to buy in the UK, or bangers are they are lovingly known.

I am happy to say that there are now some really great sausages here that are available in the shops. PC free from sausages. (And I have not been paid to say that. I speak the truth.)

They come in a wide variety. They have them called simply Bangers, then there are the Honey Garlic, Sweet Italian and Hot Italian. All are very good. If there are any more varieties I haven't come across them yet. I like the free-from because they are made from meat which has been raised without anti-biotics, and grain fed. It is also Canadian Pork. No GMO.

I know that might not mean anything to some people, but it does mean something to me. In any case, these are delicious sausages. Nice and meaty, well flavored and not filled with too much fat and fillers.

I love this simple pasta sauce. It is rich and creamy, and filled with flavor, depending on the type of sausage you choose to use.

I like a nice peppery sausage, but not overly spicy. I chose to use the sweet Italian today and it was excellent. In the UK, I always used a good Cumberland sausage.

This recipe is also a great way to use up any bits of cabbage you have going in the refrigerator. You don't need a lot, only about a cup of it. I tend to buy my cabbages either on the smaller size these days, or cut in halves or quarters. I just don't and can't use up a whole cabbage anymore unless I have company and am wanting to eat a lot of coleslaw.

The cabbage gets sautéed in a heavy bottomed skillet along with a medium onion which you peel and cut into half moons. I hand shred my cabbage so that it is not too fine, but neither do you want the pieces too large.

I sauté them with the onions in a mix of olive oil and butter. You can use just the oil if you wish, but I like the extra flavor that the butter gives.

I find it also aids in the caramelization of the vegetables. You get a lovely nutty flavor from the cabbage, kind of sweet. I love it.

Once the vegetables have softened and begun to caramelize you can add the sausage. You will need to skin it, which is very easily done. Simply run a sharp knife down the length of it and peel the skin away, discarding it.

This gets broken up and torn and thrown in with the cabbage and onions. Just stir fry it, until it too starts to caramelize and turn golden brown in spots and slightly sticky.

You need two kinds of mustard for this. A good Dijon mustard and a grainy Dijon mustard. Both have qualities that add something unique to this dish. Do NOT be tempted to use regular North American Mustard. The flavor of those is too sharp and harsh and vinegary, plus the color is far too bright.

Dijon has a nice mellow flavor. Yes, there is a bit of heat, but it doesn't slap you in the face. I like that. In fact it is my mustard of choice now for most things.

There is a place for North American Mustard, but its not here.

You will also need a quantity of heavy cream for the sauce. Not a lot, really, only 1/3 cup/80ml. If this bothers you then you can use evaporated skim milk in its place.

This will give you the silky richness without the fat. Don't worry the other flavors will make it very difficult to detect that you have used canned milk. I have this so infrequently that I just use the cream.

In for a penny, in for a pound, no pun intended. The sauce is rich and creamy. Depending on the sausage you have used you may or may not need seasoning. Taste it and adjust as necessary.

At this point you can also throw in half of the chopped parsley, and get on with the business of cooking the pasta.

You could certainly use whichever pasta you like here, but I like to use one that will grab onto and "hug" every bit of that lucious, rich sauce. Something which will cup the sauce.

Today I used Cappelletti. It is shaped like little saucers. You can use anything similar, baby shells, etc. All work well. I dare say you could even get away with elbow macaroni.

This is delicious. You get the caramelized sweetness from the onions and cabbage, along with the spicy tang of two mustards, and the richness of a good sausage.

Then there is the cream . . . what's not to like about this?

Some nice crusty bread on the side to help sop up that sauce and you are in pasta heaven. I can't think of anything else you might need, save it be perhaps a salad on the side and if you are a wine drinker a nice glass of merlot would go nicely.

I am not a wine drinker, so enjoyed it with a nice glass of cold sparkling water!

Pasta with a Creamy Mustard and Sausage Sauce

Yield: 1

Author: Marie Rayner

Prep time: 5 MinCook time: 14 MinTotal time: 19 Min

I have down sized one of my favorite weeknight supper pasta dishes to serve just one person. This is quick and easy with a deliciously different, rich, and meaty sauce.

Ingredients

1/2 TBS olive oil
1/2 TBS butter
1 medium onion, peeled, halved and sliced into half moons
1 cup (130g) white cabbage, trimmed and thinly sliced
1 fat good quality sweet Italian sausage (or hot if you prefer a bit of spice), skinned
1 TBS flat leaf parsley, chopped coarsely
1 heaped tsp of Dijon mustard
1 heaped tsp of grainy Dijon mustard
1.3 cup (80ml) heavy cream
salt and black pepper to taste
2 ounces (about 2/3 cup) pasta shapes (use one which will cup the sauce such as Conchiglie or Cavatelli. I like Cappelletti)

Instructions

Heat the oil and butter in a medium, heavy bottomed skillet just until the butter begins to foam. Add the cabbage and the onion. Cook, stirring frequently, over medium heat, until they begin to wilt and caramelize a bit. I usually cover it with a lid for the first five minutes to help it soften a bit faster.)
Tear the sausage up into bits and add it to the cabbage and onion mixture. Cook, stirring occasionally, until the sausage is cooked through and golden brown in places.
Stir in both mustards and the cream. Heat through. Season to taste with salt and pepper. Stir in half the parsley and remove from the heat. Keep warm while you cook the pasta.
Cook the pasta according to the package directions in some lightly salted boiling water. Cook just to al dente. Once done, using a slotted spoon, scoop the cooked pasta directly out of the cooking water and into the skillet with the sauce. (Its okay to have a bit of water in the sauce, but take care not to add too much.)
Give everything a good stir together. Taste and adjust seasoning as necessary. Scatter the remaining parsley on top and serve immediately with some crusty bread if desired.

Did you make this recipe?

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Ina Garten's Buttermilk Cheddar Biscuits

Thursday, 19 May 2022

I think I have a favorite new biscuit recipe! I made these yesterday to take to a friend's place for dinner and they were a resounding success!

I had been watching Ina Garten on the television the other day and she was showing this guy how to make breakfast. She made were these fabulous sounding buttermilk cheddar biscuits to go along with scrambled eggs.

I was invited out for dinner yesterday and I thought they would be a great thing to bring. I am so pleased that I made them because they are the best cheese biscuits ever!

I knew they would be because one . . . Ina Garten . . . and two . . . cheese . . . and three biscuits. I couldn't go wrong!

Not only are the best cheese biscuits ever but they ended up being the easiest biscuits I ever made! She put them all together in her stand mixer, a process which really intrigued me.

I just had to make them!

My friend Diana has sent me a few cookbooks that she wasn't using last year before Christmas. One of them was Barefoot Contessa back to basics. I found the recipe in there and adapted it use both normal and British measurements.

I like to do that, and to be honest, I always use the weight method of baking now. I got used to it when I was in the UK and you don't get much more accurate than weighing things out. A gram is a gram is a gram. Cups however, are not always exactly the same.

Another thing I really liked about the recipe was that there is no waste, and no cutting and remixing the scraps to cut out more. You simply just pat the whole thing out to a large rectangle and then cut it into smaller rectangles.

I have always tried to get as many biscuits as I can from the first cut when it comes to making biscuits. The recuts are never quite as tender or the same as the first cuts. There are no recuts with this recipe so every biscuit was perfect!

WHAT YOU NEED TO MAKE BUTTERMILK CHEDDAR BISCUITS

Simple ingredients put together in a really scrumptious way!

2 1/2 cups (350g) (approximately) plain all purpose flour
1 TBS baking powder
1 tsp salt
3/4 cup (180g) cold butter, diced
1/2 cup (120ml) cold buttermilk, shaken
1 cold extra large egg (I used two small)
1 cup (120g) grated extra strong cheddar cheese

You will also need: (all optional)

1 egg beaten with 1 TBS water
additional grated cheese to sprinkle on top
flaked sea salt to sprinkle

You will note that the butter, eggs and buttermilk are all cold for this recipe. You also need to shake the buttermilk to make sure it hasn't separated. If your butter, eggs and milk are all cold you will have the best results.

I grate my own cheddar for this and used a lovely sharp farmhouse cheddar. Mine happened to be orange colored, but a white would work just as well. I really love the flavor of sharp cheddar. Rich and crumbly. I use the large holes on my box grater.

I was actually a bit surprised that there was no baking soda in the mix. I had always been taught that you need a bit of baking soda to react with acidic ingredients. This was probably counteracted in this recipe by the use of 1 full TBS of baking powder.

That is not a misprint. You actually will be using 1 TBS of baking powder. I was a bit concerned that using so much would make them taste overly chemically, but you could not taste the baking powder in the least.

Actually most biscuit recipes call for 4 tsp of baking powder and that is not far off from being a TBS anyways.

HOW TO MAKE BUTTERMILK CHEDDAR BISCUITS

This really was one of the easiest biscuit recipes I have ever made, I kid you not! You do need a good stand mixer, but I suppose you could also make them by hand if you don't have a stand mixer.

I love my kitchen aid stand mixer. I was so blessed to have been given it by a friend when I first moved back to Canada. I was blessed many times over by a great many people during that time and I hope that none of them ever think I took any of it for granted.

Preheat the oven to 425*F/220*C/ gas mark 7. Line a baking sheet with some baking paper. Set aside.

Measure the flour, baking powder and salt into the bowl of a stand mixer fitted with the paddle attachment. Give it a brief whir on low. Add the butter and mix on low until the butter is the size of peas. (Its like magic)

Beat the buttermilk and egg together with a fork. With the mixer still on low, add the buttermilk to the flour/butter mixture and mix only until just moistened.

Mix about 1 TBS of flour with the grated cheese. With the mixer still on low add the cheese to the dough, mixing only until roughly combined.

Tip out onto a well floured board and knead gently to bring together about six times. Pat out into a 5 by 10 inch rectangle which is about 1 inch thick.

Using a sharp knife cut the dough into 8 biscuits, making 1 cup lengthwise and 4 crosswise. Place the rectangles onto the baking sheet leaving plenty of space between.

Brush the tops of the biscuits with some egg wash, taking care not to let any drip down the sides. Sprinkle each with a bit of cheese and some flakes of salt if using.

Bake in the preheated oven for 20 to 25 minutes until well risen, golden brown and cooked through.

Serve hot or warm. We actually enjoyed them at room temperature about six hours after I baked them and they were gorgeous!

We actually enjoyed these with some cold cuts, potato salad, coleslaw, as well as sliced tomatoes and cucumbers. There was nothing left. These were gobbled up!

I did not put flaked salt on the top of them as I felt that the cheese was salty enough. I also didn't use her full amount of salt because my butter was salted butter. If you are using unsalted butter you might want to add an additional 1/2 tsp.

If you are fan of biscuits there is no shortage of biscuit recipes on here. Baking powder biscuits are one of my favorite things to make and to eat! Here are a few samples of what you will find:

MILE HIGH GREEK YOGURT BISCUITS - Another square biscuit with no waste. These are nice and tall and flaky! A real favorite!

QUICK AND EASY BUTTERMILK BISCUITS FOR TWO - A small batch recipe for the small family. Delicious and flaky and lacking nothing in the least as compared to their full batch counterpart!

BLUEBERRY BUTTERSWIM BISCUITS - rich and buttery with a beautiful crumb. These are filled with lovely sweet pockets of blueberry!

Buttermilk Cheddar Biscuits

Yield: 8

Author: Marie Rayner

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

These are light, flaky, rich and delicious! Just what you would expect from Ina Garten. They go together quickly using a stand mixer and there is no waste.

Ingredients

2 1/2 cups (350g) (approximately) plain all purpose flour
1 TBS baking powder
1 tsp salt
3/4 cup (180g) cold butter, diced
1/2 cup (120ml) cold buttermilk, shaken
1 cold extra large egg (I used two small)
1 cup (120g) grated extra strong cheddar cheese

You will also need: (all optional)

1 egg beaten with 1 TBS water
additional grated cheese to sprinkle on top
flaked sea salt to sprinkle

Instructions

Preheat the oven to 425*F/220*C/ gas mark 7. Line a baking sheet with some baking paper. Set aside.
Measure the flour, baking powder and salt into the bowl of a stand mixer fitted with the paddle attachment. Give it a brief whir on low. Add the butter and mix on low until the butter is the size of peas.
Beat the buttermilk and egg together with a fork.
With the mixer still on low, add the buttermilk to the flour/butter mixture and mix only until just moistened.
Mix about 1 TBS of flour with the grated cheese. With the mixer still on low add the cheese to the dough, mixing only until roughly combined.
Tip out onto a well floured board and knead gently to bring together about six times. Pat out into a 5 by 10 inch rectangle which is about 1 inch thick.
Using a sharp knife cut the dough into 8 biscuits, making 1 cup lengthwise and 4 crosswise. Place the rectangles onto the baking sheet leaving plenty of space between.
Brush the tops of the biscuits with some egg wash, taking care not to let any drip down the sides. Sprinkle each with a bit of cheese and some flakes of salt if using.
Bake in the preheated oven for 20 to 25 minutes until well risen, golden brown and cooked through.
Serve hot or warm.

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Top 15 Cinco de Mayo Recipe Ideas

Thursday, 5 May 2022

Blackberry Bakewell Pudding