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For biscuits
1 c sour cream
0.75 c water
3 c all-purpose flour
1.5 teaspoons baking powder
1 teaspoon baking soda
1.5 teaspoons salt
3 tablespoons cold unsalted butter, cut into bits
6 oz sharp Cheddar, coarsely grated (1½ cups)
For hash
2 lb yellow-fleshed potatoes such as Yukon Gold
2 onions, coarsely chopped
0.75 stick (6 tablespoons) unsalted butter
2 red bell peppers, coarsely chopped
1 lb (1/8-inch-thick) slices cooked corned beef, cut crosswise into 1/8 inch wide strips
1 teaspoon salt
0.5 teaspoon black pepper
0.5 c minced fresh flat-leaf parsley
=Make biscuits:
Preheat oven to 425°F.
Stir together sour cream and water until smooth. Sift together flour, baking powder, baking soda, and salt into a bowl, then blend in butter with your fingertips or a pastry blender until there are no longer any lumps. Add Cheddar and toss, then stir in thinned sour cream with a fork until just combined. Drop dough in 6 evenly spaced mounds on a buttered baking sheet and bake in middle of oven until pale golden and cooked through, 15 to 20 minutes. Transfer biscuits to a rack to cool slightly.
Make hash while biscuits bake:
Peel potatoes and cut into 1/3-inch dice. Cook in a pot of boiling salted water until just tender, 8 to 10 minutes, then drain in a colander.
1 c sour cream
0.75 c water
3 c all-purpose flour
1.5 teaspoons baking powder
1 teaspoon baking soda
1.5 teaspoons salt
3 tablespoons cold unsalted butter, cut into bits
6 oz sharp Cheddar, coarsely grated (1½ cups)
For hash
2 lb yellow-fleshed potatoes such as Yukon Gold
2 onions, coarsely chopped
0.75 stick (6 tablespoons) unsalted butter
2 red bell peppers, coarsely chopped
1 lb (1/8-inch-thick) slices cooked corned beef, cut crosswise into 1/8 inch wide strips
1 teaspoon salt
0.5 teaspoon black pepper
0.5 c minced fresh flat-leaf parsley
=Make biscuits:
Preheat oven to 425°F.
Stir together sour cream and water until smooth. Sift together flour, baking powder, baking soda, and salt into a bowl, then blend in butter with your fingertips or a pastry blender until there are no longer any lumps. Add Cheddar and toss, then stir in thinned sour cream with a fork until just combined. Drop dough in 6 evenly spaced mounds on a buttered baking sheet and bake in middle of oven until pale golden and cooked through, 15 to 20 minutes. Transfer biscuits to a rack to cool slightly.
Make hash while biscuits bake:
Peel potatoes and cut into 1/3-inch dice. Cook in a pot of boiling salted water until just tender, 8 to 10 minutes, then drain in a colander.
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