Pungent Herb and Feta Biscuits
Steve and his campaign manager, Tony, were working hard here at the home office the other day and I took advantage of the chance to cook a full, real meal for the first time in what seems like a long time.
Of course, they wanted meat so I supplemented that with some simple vegetables, some potato slivers and a chunk of bread on each plate. I didn't want to make just any bread...after all it was one of the few chances I've had to create anything in the kitchen in some time. I decided to make something a little crispier on the outside, fall-apart tender on the inside and bursting with flavor throughout.
I had just found a great deal at one of the local grocers on feta cheese crumbles and on cilantro. I had been planning to make a Greek-inspired salad for myself, but I thought I'd share those great flavors with the guys, so I added them into the bread.
The result was a biscuit-like bread with a soft, yet solid crust and an airy, tender middle. The cheese and the pungent herb added an interesting dimention to the bread.
Steve, who's pretty particular about his bread, gave it a thumbs up and there wasn't even a crumb left on Tony's plate so I assume he approved.
See what you think.
Cilantro-Feta Biscuits
2 cups of flour2 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
3/4 cup of corn meal
1 cup of cold milk (place in refrigerator until needed)
4 tablespoons of butter at room temperature.
1/2 cup of feta cheese, crumbled
1/2 cup of cilantro, finely chopped
- Preheat oven to 475 degrees and lightly grease a baking sheet.
- Measure the dry ingredients into a medium bowl. Add the cilantro and the feta.
- Add the butter and the milk to the dry ingredients and stir until just combined.
- Immediately drop by cupfuls onto baking sheet about 2 inches apart. (Or, pour the batter into a square pan and, later, cut them apart into squares.) Bake for 10-15 minutes.
- The biscuits are done when they are golden brown on top and lightly browned on the bottom.
