2 cup loosely packed shredded sharp chedd, ar (5 1/2 oz)
6 tbsp unsalted butter, room temp.
1/2 tsp worcestershire sauce
1 dash hot pepper sauce (tobasco)
1 1/4 cup sifted a-p flour
1 poppy seeds
1 sesame seeds
1 celery seeds
Directions
Mix Cheddar cheese, unsalted butter, Worcestershire sauce and hot
pepper sauce in large bowl until well blended. Add flour and stir
until thoroughly combined. Share dough into 10-inch-long log. Wrap
in plastic and whill at least 3 hours. (Can be prepared 2 days
ahead. Keep refrigerated.) Preheat oven to 350F. Cut dough into
1/4-inch slices. Space evenly on baking sheets. Sprinkle some with
poppy seeds, some with sesame seeds and some with celery seeds. Bake
until edges are golden brown, about 15 minutes. Cool biscuits on
baking sheets 15 minutes. Transfer to rack and cool completely. (Can
be prepared 2 days ahead. Store in airtight container.)
Servings: 36 servings
Cheddar Cheese Biscuits Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cheese
The History of Recipes
Food historians have found proof that recipes existed back into antiquity, at least as far back into history as early Egypt, and potentially, even further back. Interesting though that is, generally, these old records were just very basic hieroglyphic recipes for preparing meals.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, are a few tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a man called Apicius assembled some documents describing recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, something that is very familiar to us today. Aspicius also tells us how the cooks of his times made use of many different aromatic flavors, including many that are still in use today such as basil, rue and dill. Closer to modern times, there are a couple of interesting books which appeared in the fourteenth century : one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these are unconnected to the spicy food that appears on menues today, but instead descriptions of the types of food cooked for the nobility of the time. In the fifteenth century, the Crusaders brought back many foods and herbs from the holy lands, including spices like basil and rosemary. The introduction of these new culinary ideas prompted an eruption in manuscripts on cookery, some of which are kept safe in academic collections. During the succeeding few hundred years, the powerful families of Europe competed with each other to offer the most extravagent meals, and consequentially the best chefs and their collection of recipes were highly sought after. Even so, it was during the nineteenth century that formal cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes of the day. When we get to the 1900s, cooking publications are in great demand, due to more people being able to read, more spare time and having more money to spend. |
We hope you enjoy this Cheddar Cheese Biscuits recipe.
