Cheddar and Buttermilk Biscuits

Cheddar & Buttermilk Biscuits

These are very similar to the biscuits they serve at Red Lobster. You can, of course, omit the cheddar cheese if you prefer.

2 cups unbleached all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp table salt

1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes

3 oz extra-sharp Cheddar, grated to yield 3/4 cup

2/3 cup buttermilk

Line a baking sheet with parchment paper. In a large bowl, whisk the flour, baking powder, baking soda and salt until well blended. With a pastry blender or two table knives, cut the butter into the flour mixture until it’s texture is fine and looks a little like cornmeal with some butter chunks the size of peas. Stir in the grated cheese. Add the buttermilk and stir with a wooden spoon until the dough is wet, sticky, and shaggy; small areas of dry ingredients are fine.

Turn the dough out onto an unfloured board and knead about 12 times until the dough comes together and is smooth. Lightly flour the board and pat the dough into a 1-inch-thick square. Use a sharp knife to trim the edges of the square (this helps the biscuits rise). Cut the square into nine smaller squares. Transfer the biscuits to the lined baking sheet. Place in refrigerator about 20 minutes. 

Preheat oven to 375 F. Bake biscuits on middle shelf of the oven and bake 18 to 23 minutes until golden brown. Yields 9 biscuits.

Rick & Mom, Me, Mom & Dad about 1956

Date Nut Bread

I find it easiest to use kitchen scissors to “chop” the dates into pieces. You can experiment with other types of nuts—I once used hazelnuts in this recipe, and though it was good, the flavor of the nuts rather overwhelmed the dates. This bread is delicious toasted for breakfast or tea.



Carpenter's Square Quilted Wall Hanging
(stare at it: your eyes will play tricks!)

 Date Nut Bread

1 cup chopped pitted dates

1-1/2 tsp baking soda

3/4 cup boiling water
3 Tbs butter, softened

1 cup sugar

1-1/2 cups flour

1/2 tsp salt

1/2 tsp cinnamon

2 large eggs, lightly beaten

1 tsp vanilla extract

1 cup walnuts or pecans, coarsely chopped

In medium bowl mix dates and soda. Pour water over them and add butter. Let the mixture stand for 20 minutes. Butter a 9x5-inch pan, line bottom with parchment paper and butter paper too (the sugar in the dates is sticky—the parchment paper will prevent them from sticking to the bottom of the pan).

Whisk dry ingredients in large bowl. After approximately 15 minutes (depending on how quickly your oven heats), preheat oven to 350 F. Add the eggs and vanilla to dry ingredients and stir with a fork to combine. Stir in the date mixture and the chopped nuts.

Pour mixture into prepared pan and bake for approximately 55 minutes, until tester inserted into center comes out cleanly. Let cool in pan for 10 minutes; turn onto a wire rack to cool completely.

Banana Sour Cream Bread

The sour cream in this bread mellows out the banana flavor. I like slices of this toasted and spread with a little butter for a breakfast treat.

Banana Sour Cream Bread

Cousin Terri with husband Don
December, 1989

1-3/4 cup flour

1 tsp baking soda

1 tsp baking powder

pinch of salt

1/2 cup butter, softened

1-1/4 cup sugar

2 eggs

1/2 cups sour cream

1 tsp vanilla

2 very ripe med-large bananas, mashed

1 cup chopped walnuts

Preheat oven to 325° F. Grease and flour a tube pan (or alternately two 5x7 inch loaf pans).

Place dry ingredients in large bowl. Shake to mix if you are using a bowl with a tight-fitting lid, otherwise whisk dry ingredients together.

Beat butter and sugar together until light and fluffy. Add eggs, sour cream, vanilla and mashed bananas and beat until combined. Add all but about 1 tablespoon of the dry ingredients and stir just until moistened. Mix the walnuts with the remaining flour mixture and shake or stir until they are coated. Fold walnuts into mixture.

Pour into prepared pan(s) and bake for about 55 to 60 minutes for tube pan or 45 to 50 minutes for loaf pans.

Cheese Bread

There used to be an Italian restaurant just west of The Doughboy Monument in Astoria, Oregon which had the best cheese bread. Unfortunately it burned down one night, so no more cheese bread! Fortunately, after experimenting with various combinations such as cheese and cream cheese I finally hit on this version which is as good as I recollect the original being. It is quick, easy and delicious. Unfortunately, it has a ton of fat and calories ... but serve it with a green salad and you won't feel too guilty!

Cheese Bread

Shredded Monterey Jack or Pepper Jack cheese

(Other cheeses will also work, but will naturally have a different flavor)

Ranch Dressing (or you can just use Mayonnaise)

French bread

Mix the cheese and dressing together‑‑somewhat similar to mixing tuna fish.  Split and lightly toast the french bread loaf (I generally use the individual sourdough sandwich rolls, but the spread can also be used on whole split loaves or on individual slices). Spread with the cheese mixture (not too thickly), and broil until cheese is hot and bubbling.

Notes: I haven't given any quantities, as it will depend on just how much Cheese Bread you want to make. You can store any unused mixture in the refrigerator for a day or so. For a really deluxe version you can also mix in either some smoked salmon, small cooked shrimp, or some cooked crab meat--delicious!

My brother Rick

Sherrie's Pumpkin Bread

This is a nice "quick bread" for the Fall and Winter and makes a nice gift during the holiday season, especially when accompanied by a small container of Cranberry Butter.

I usually send some along in with the Christmas gifts I ship to relatives. In early December 2007 I had everything ready to go, but then the BIG ONE hit the North Coast with hurricane-force winds. There were trees down all over, the power was out for about 4 days and our area was cut off from the rest of Oregon. I ended up taking all the first batch to work with me to share with the crew at Fort Stevens State Park, which had also been hard-hit by the storm. Everyone seemed to enjoy it--of course cutting their way through hundreds of downed trees may have helped increase their appetite!


Mom & Aunt Peggy
ca Thanksgiving, 1937

 Sherrie’s Pumpkin Bread

3-1/2 cups all-purpose flour

2 tsp baking soda

1-1/2 tsp salt

1 tsp nutmeg

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp allspice

1/2 tsp ginger

1/2 tsp cardamom

4 eggs

2/3 cup water

1 cup vegetable oil

1 can (15 oz) pumpkin

3 cups sugar

1-1/2 cups chopped walnuts

1+ cup dried cranberries

Preheat oven to 350  F.  Lightly grease (I use Pam spray) either two 9x5  or six 6x2-1/2 inch loaf pans. Mix flour, soda, and spices in a bowl (preferably one with a tight-sealing lid--then all you need to do is shake it!).

In large mixing bowl combine eggs, water, oil, pumpkin and sugar; mix well.  Add all but about 2 Tbs of the flour and blend thoroughly.  Add nuts and cranberries to remaining flour and shake or stir to coat; stir into them into the mixture. Pour into pans.  For smaller pans bake about 45 minutes; for larger pans bake about 65 to 70 minutes. Great warm or cold, plain or toasted, or spread with cranberry butter or cream cheese!