Blundering and left with the deleterious side effects of a polluted mind under the incredulous wing of sobriety, I write.
Bombarded with new, inconsistent cowardice, my dry fly imagination stagnates.
Long prior, adrift the bountiful bubbles associated with ethanol’s silent smolder; passionate, pervasive perplexities pondered. A time when capillaries roseate allure boasted a blush mandible.
Now a halted, haunted hallmark of the past – pale, still, wavering, distracted.
A temporary purge, logical with nourishment and sustainment of new life.
Deflected, fickle neurons fire rapidly. Twitches of an unmelodious, gelatinous dance. Humbly human. I abstain.
Frankly, the forgoing isn’t fatiguing. Beckons a welcome change. Advantage is in the aversion.
Do you follow? Poetry becomes a reverie. A whimsical dreamlike musing.
But for now, the transient transition to a table side scape. A place where butter bubbles and cheeses trickle down some very happy lips.
A subtle entanglement of savory and sweet salsa together in billowy pillow of dough.
Takes 30 min; Makes 8-10 biscuits
Ingredients for Biscuits
- 2 cups AP flour
- 2/3 cup + extra 2 tbsp half and half
- 1/3 cup full fat greek yogurt
- 1/2 cup salted butter, cold and cubed
- 1 1/2 tsp kosher salt
- 1 tsp black pepper (optional)
- 1 cup grated sharp cheddar cheese
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp granulated white sugar
Ingredients for Sandwich Assembly
- 16 slices sharp cheddar cheese
- 2-3 large honey crisp apples, sliced thinly
- 1/3 cup agave
- 2 scallions, chopped (optional)
Method
Preheat oven to 400F degrees (preferably convection).
In a KitchenAid mixer combine flour, salt, sugar, baking powder and soda, pepper and cold butter. Mix on medium low speed with a dough hook attachment to break up the butter cubes ~ 2-3 min.
Add yogurt and slowly pour in 1/2 cup half and half. The batter should be very sticky, but hold together. Add extra half and half if needed. Add in the cheddar and mix for 5 seconds.
Pour dough out onto floured surface and dump in the cheese. Mix by hand until just incorporated.
Roll out dough with floured rolling pin to approx 1 in. thickness. Cut with biscuit molds or the open end of a drinking glass.
Place rounds on parchment lined sheet tray. Brush tops with the other 2 tbsp half and half.
Bake for 15-17 min.
Once biscuits have cooled, cut horizontally in half and assemble cheddar and apple slices on top. Drizzle with agave. Pop on a few scallions (if using). Place tops back on biscuits and bake for another 5 min, until cheese is melted.
Serve immediately. (These are also great at room temp for hungry grazers like myself).
Nothing to abstain from here.
We are in the embers! Happy fall – this is surely the September snack we have all been pining for.
Want some more cool weather warm me ups?? Try my…
- Tagliatelle with Sun Dried Tomato Pesto, Hazelnuts and Burrata
- Butternut Squash Bisque with Pistachios and Lemon Crema
- Japanese Yam and Carrot Gnocchi with Rosemary Brown Butter
- Spicy Beef and Hominy Pozole with Salsa Verde
