I’ve been sitting here at my computer watching the black cursor blink until those little spots started to form in the back of my eyes.
I just have no idea what to type here…
No wait yes I do.. Pumpkin..i just want to type the word Pumpkin over and over again.. because that’s all I can see.. all I can think about.. Pumpkin pasta, pumpkin beer, pumpkin ice buckets, pumpkin hats
I’ve had 3 nightmares where I’m being chased by a blond haired skeleton (who used to be known as Johnny Depp) throwing pumpkins at my face.
I need to get off the internet. I also need some sleep, but the nightmares just won't go away.
Is there a blogger handbook detailing the rules of what to post per season.. Can I get a copy of that book?
Nevermind..I probably wouldn’t read it.
Also, what if you don’t like something.. you know.. like say.. the taste of pumpkin.
Will you lose your food blogger street cred if you don’t post anything pumpkin related?
I hope not.. Truly..
Because Jesus help me.. there has to be atleast 535,565,787,456 other pumpkin recipes out there you can try..
I’ve got nothing..
Ok so that’s a lie..I’ve got biscuits.. probably enough biscuits to make up for my lack of pumpkins.
At least that’s my hope. I hope that ya’ll can get down with these here smoked gouda and chive biscuits with all they have to offer.. They're a gift that keeps on giving. Sorta like if you spent your Friday night out with Tina Fey and Amy Poehler.
Just when you think it can’t get any better with their crispy edges and buttery tops. You bite into pockets of rich Gouda cheese with the mild onion flavor of chives. Think Red Lobster biscuits, and then slap yourself because they’re so good...
Smoked Gouda and Chive Buttermilk Biscuits
Prep Time- 25mins Cook Time- 10-15mins- Yield- 12-18 servings
2 ¼ cup self-rising flour
¼ cup chilled lard, (or shortening) roughly cut into small pieces about ¼ in
¼ cup chilled butter, unsalted, roughly cut into ½ in pieces
1 cup buttermilk
½ cup Smoked Gouda Cheese, shredded
2 Tablespoons fresh chives, chopped
Preheat oven to 425°
Brush baking pan or cast iron skillet with butter and set aside.
Whisk 2 cups of the flour in a large bowl. Set the remaining ¼ cup to the side.
Using your fingers add in the chilled lard (or shortening) rubbing your finger in a “snapping like motion (you can also use a pastry cutter, but Big Mama used her fingers so that’s what I do)
Add in the chilled butter using the same finger snapping like motion (or pastry cutter) until the dough resembles well crumbled feta cheese and no pieces larger than a pea remain.
Make a hollow well in the center of the flour and pour in buttermilk. Mix just until dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl adding more dough ( 1 tablespoon at a time) if necessary. Gently fold in cheese and chives just until combined. Sprinkle some of the reserved flour on top a clean surface and turn dough out onto surface. Sprinkle more flour on the top of the dough as well as your hands. Using your hands fold dough in half and pat out into ⅓ - ½ inches thick. Fold dough in half again and pat out to about ½ thick. For taller biscuit pat to 1 inch thick. Dip a 2 ½ thick biscuit cutter in reserved flour and cut out biscuits. Start at the outer edges of the dough and cut them close together. Place biscuit rounds on prepared baking pan. Bake at 425° for 10-15 or until golden brown. Remove from the oven and brush tops with a little melted butter. Serve hot with fried chicken or gravy and remember to invite me over…