Grilled cheese and tomato soup is a standard comfort meal in our home. When I want to change things up a bit, just for fun or for company, I go to a recipe I got from an old milk calendar. The recipe uses ingredients that we often have on hand, it’s flavourful, easy to follow and, like Yorkshire Pudding, these biscuits have a bit of ‘WOW’ power when they come out of the oven. The recipe makes 10 biscuits or 10 servings and it goes well with tomato soup. Enjoy!
Combine milk, butter, salt, mustard, pepper and cayenne in a medium-sized saucepan; bring to a boil. Remove from heat; beat in flour all at once and stir until mixture forms a ball of dough. Return to medium heat; cook a few minutes longer scraping mixture along the bottom of pot to dry dough slightly.
Transfer dough to a bowl; cool 5 min. Beat in three eggs, one at a time. Mixture will be slippery. Beat the fourth egg lightly and reserve 2 tbsp (30 mL) egg with 1 tbsp (15 mL) milk. Beat remaining egg into dough. Add both cheeses; combine well.
Butter a cookie sheet; dust lightly with flour; trace out an 8-inch (20 cm) circle. Spoon batter in mounds around the outside edge of circle; mounds should barely touch each other. Brush tops with egg-milk mixture; sprinkle with sesame seeds.
Bake in a preheated oven at 425 °F (210 °C) for 10 min. Reduce heat to 350 °F (180 °C); continue to bake 45 to 55 min longer or until biscuits are firm and golden. Serve warm.
Top 5 Nutrients
|Calcium:||13 % / 146 mg|
|Vitamin B12:||26 %|
*percentage of daily value