Triple bypass cheese biscuits
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Strong cheddar |
| 5 | ounces | Lard yes lard. No subs. |
| 8 | ounces | Plain flour |
| Salt | ||
| Pepper | ||
| Cayenne; to taste, (hold off, it gets better) | ||
Directions
Grate cheese and lard. Add seasonings. Beat until creamy. Stir in flour.
Pipe finger-length width biscuits onto ungreased trays. They don't spread at all, so pack 'em in.
Cook at 200 degrees C for 15-20 minutes, or until they look done.
Notes: Use the strongest cheese you can lay your hands on. If it bends, don't bother. I always use NZ epicure or equivalent. If all else fails, substitute half with blue cheese (Stilton is nice for this).
Sounds fairly ordinary, right? (yummy bix, BTW) Anyone out there remember Wizz Fizz? Take the finished biscuits and a jar of your favourite powder.
Use your imagination. (gotta get me some Calvin's) I used the mix I made from some yellow ajis, a few habs and a whole lot of those orange ones they were selling at the festival down at Erina. (smell just like tomato plants, what were they called again?) This is so cool.
Posted to CHILE-HEADS DIGEST by "J. B. Cattley" <jbc@...> on Apr 18, 1998