Why I love being a Yankee.

Why I love being a Yankee.

Sounds like a school report, doesn’t it? But I truly do enjoy the local ingredients we have throughout our New England states. There is one ingredient, though, that has been with me since my inception into the kitchen by my mother and father. Bakewell Cream! Even though they used many other different types of biscuits, such as baking powder, sour dough and buttermilk, they always ended the day with the mainstay of his kitchens. I well remember my mother, the premier biscuit maker of any restaurant I ever had the pleasure of working in, making those biscuits right beside me while I was washing dishes. Boy how I hated it when she would come over and dip her doughy hands in my brand new, hot, soapy dishwater. It used to get me so riled up but I knew better than to say a darned thing. Mom was THE pastry chef and that was that!
I hope she doesn’t mind, but I took her biscuits and Yanked it with some heartiness and spirit. Omit the sausage, cheese and onions for a fluffy, near white biscuit that are delicious, especially when smearing them with apple or pumpkin butter. Me? I always keep either some molasses or raspberry honey close by.

Savory Cheesy Biscuits

NOTE:  If you like the tops to stay soft, dip the biscuits, top side down into melted butter.

4 c. flour
4 t. Bakewell Cream*
2 t. baking soda
1 t. salt
1/2 lb. diced Bean’s Kielbasa Sausage*
6 oz. shredded Cheddar cheese
1/2 small bunch green onions, finely sliced
1/2 c. cold butter or shortening
1 1/2 c. milk

Preheat the oven to 475°F. Whisk the dry ingredients together in a bowl. Work in the butter till the mixture is crumbly, about the size of peas. Add the kielbasa, cheese and green onions and blend well. Add the milk, stirring till everything is moistened.
Turn the dough out onto a lightly floured work surface and fold it over a few times until holding together. Pat it into 1-inch thickness and cut the biscuits with a round cutter. Place them on a dry baking sheet. Brush their tops with milk or melted butter, if desired.
Bake for 5 minutes, then turn off the oven. Leave in the oven for an additional 115 minutes, till they’re golden brown. Remove from the oven, and serve.

Yield: about 1 ½ dozen big (2 1/2″) biscuits, or about 32 smaller (1 1/2″) biscuits.

* I personally endorse W.A. Bean and Sons products because they are simply the best, hands down! And I might add, use your imagination when it comes to cheese. Try Gorgonzola or other blue cheese. Maybe some cracked pepper or even fry up some of Bean’s Pepper bacon, crumble and add.