Slightly Spicy Cheese Biscuits by The Careless Cook

 

Two of the things The Careless Cook likes to bake are biscuits and scones.    Is it because he is thoughtless and lazy?  No! Not entirely.  Often he is called upon to scape together massive amounts on short notice, to feel hordes of hungry and fabulously beautiful women.  Really? You ask.  Well, some are just hungry. 

Do women drop by the Cook’s kitchen and say, “Get with it you bad boy!  Can’t you tell we’re hungry”? It’s worse than that.  There are groups that meet every week and someone close to The Careless Cook insists these ladies are helpless and must be fed, and that he should also bake enough to satisfy their husbands and unknowns who simply pass through and catch a whiff of fresh baked goods.

But, not only does The Careless Cook bake for the multitudes, but also publishes recipes on this blog.  What a guy!

You may have read and perhaps baked the many biscuit and scone recipes that have appeared on these wonderful pages. If so, he applauds your taste and energy.  We shan’t discuss those who don’t bother and just want to be fed.

But, The Careless Cook still has high hopes for those who dedicate themselves to depending on charity, and will change their slovenly ways.   With that in mind, he offers this wonderful (and easy) biscuit recipe for Slightly Spicy Cheese Biscuits.

On to the baking…..

Slightly Spicy Cheese Biscuits

Oven set to 425ºF

Baking time about 14 minutes 

Every oven is different and the size of these drop biscuits may vary.  

You’ll know when the biscuits are done when the edges are brown and crispy and the peaked tops are a beautiful brown.

Ingredients 

1 1/2 cups flour

1/2 cups course yellow cornmeal

1 heaping tablespoon baking powder

1/4 teaspoon red pepper (more if you favor a mouth full of fire)

1 teaspoon salt

1 stick cold butter, chopped fine or shredded

2-3 cups coarsely, not finely shredded sharp cheddar (I used Australian sharp cheddar because I prefer the flavor)

1 cup butter milk (I used whole milk and added a teaspoon of fresh lemon to sour the milk)

Putin’ It T-gether

1. In a medium sized bowl, all all the dry ingredients and mix well
2. Add the butter and use your hands (as The Careless Cook does) or use a beater to mix
3. Add the coarsely shredded cheese and use your hands to mix well
4. Add the milk and mix well.  The Careless Cook uses a Danish hand held whisk/paddle because he finds it a fabulous mixer and easy to clean.

Prepare a cookie sheet by taking a sheet of parchment paper and lightly splash some water on one side so it sticks to the cookie sheet.

Use a tablespoon to scoop up some dough and drop it on the cookie sheet. Keeping going to fill the cookies sheet with lumps of dough about a inch or two apart.

Pop ‘em in the oven, set the timer, and wait for the goodness to happen! This recipe should make about 25 or more biscuits.

Don’t know what a Danish whisk looks like?  Check Amazon!

The Careless Cook has tried this recipe on both the ravenously hungry and the unfortunately picky eaters. Both groups showed surprise and disappointment when the last biscuit disappeared.

Twisted Table

 

The Careless Cook doesn’t promote many restaurants.  His standard says it all:  If I could do better myself, I won’t go back.

Twisted Table in downtown Fernandina Beach, Florida meets the test in a big way.  I can’t do better!  Not only The Careless Cook, but those close and dear to him have eaten there as well. Did they like it?  Better than like, Loved!  They stopped strangers on the street to spread the news and salivated while they talked about it!

Time to take you inside of this cozy bistro and let you see for yourself:

Just step through the welcoming door

Small, but oh so comfortable

Small and elegant things matter

Twisted Table has a limited menu and limited opening hours, both are for the benefit of their customers.  Everything is made in house, with one chef, the owner and manager, Rhonda Gilliam and one waiter, her son, Alec.

Chef, Owner, Manager and Waitstaff of One

Friendly? Both treat you as if they’ve known you forever and are glad to see you again.

Another thing, “family run and a limited menu” means they honor their customers by taking extreme pride in the cuisine.  Just one example:  Quiche (with ingredients that change often).  The gold standard is found in Loraine, France. You have to look no further than Twisted Table to find a very close match! Brings back memories. Mai oui!

Indoor space at Twisted Table is at a premium and so is the outdoor porch, but people and especially the regulars are flocking.  One couple comes for breakfast every morning Twisted Table is open.  

The Careless Cook found this wonderful bistro only a week or two ago and has already plopped down at a table four or five times!

But, what if you don’t want a full meal or a full breakfast?  Hey, drop in for coffee and toast, or just coffee.  Now, ‘bout time to talk about the menu…..no it isn’t. Time to show you some photos and let your taste buds do the rest!

Breakfast, The Careless Cook's favorite meal

But what if you prefer a croissant rather than a biscuit?

Let's have some stew

And what if you would rather have mashed potatoes instead of rice with your fabulous Beef Stew?

And some days, The Careless Cook just craves a simply wonderful vegetable soup

These are representative of foods the Careless Cook and his friends have enjoyed. But, be aware some specials that are not on the menu change frequently.

Address: 300 Ash St, Fernandina Beach, FL 32034

Hours:

Open ⋅ Closes 2:30 PM

Sunday	8 AM–2:30 PM
Monday	8 AM–2:30 PM
Tuesday	8 AM–2:30 PM
Wednesday	Closed
Thursday	Closed
Friday	8 AM–2:30 PM
Saturday	8 AM–2:30 PM

Leaves of Time

Now crackled brown and always drifting

With the breeze they tumble, sifting.

I love the leaves, that sing their story

Of summer days and all their glory,

 

When dark brown limbs gave birth to green

That fluttered gently in the breeze,

 

Then pass their time, so it is with us

Our sap now dried and turned to crust.

 

The leaves of time blow in the wind

Reminding us of now and then,

 

Of our summers, blessed with sun

Our limbs so strong and primed to run.

 

Seems long ago, the days so bright

Our once strong limbs withered in the night

 

Growing soft, and growing old

No longer thoughts of strong and bold.

 

And now we’re drifting with the wind

The leaves of life, the weathered limbs.

 

 

        William Stroud

London Today, Yesterday, and Tomorrow

 

London has a sameness, an old grandmother of a city, but at the same time, you might easily be surprised by changes.  

 

Where I stayed in Kensington, there were five coffee shops on the street facing the hotel. Four of them no longer accept cash.  Gotta use a card.  One waitress offered to take cash, but added, “I have no way to give you change.”  It was £5 for coffee and toast.  I had a £20 note.  No choice but to use my card.  Nothing appeared on the menu and no warning on the front door that said cash was not used.

 

London (don’t know about the rest of Britain) is not the only place on earth getting rid of cash. Sweden is almost cashless and furthermore your card better be a “tap” card, although some places may still accept the old fashioned cards.

 

In London pubs, at least ones I went to, do accept cash, but I wonder for how long.

 

Not everything is changing. Pubs are still open at eleven o’clock or noon. I don’t know why; some are 11 and some are 12.

London has a vast array of museums of every sort, 192 museums in fact, placing them #5 in the list of cities with the most museums.  You can look up the rankings, but you probably want to know who is #1. Paris with 297.

 

My favorite London museums are, in no special order:

 

The British Museum with everything imaginable, including miles of architectural exhibits from all over the world, as well as the famous this and that, of which my favorite is the Rosetta Stone, from which linguists learned the secrets of many ancient languages.

 

The National Gallery, housing art of every sort, including a masterful collection of Impressionist paintings.

 

And very close to the National Gallery is The National Portrait Museum where I recently viewed a collection of David Hockney’s work. 

 

The V & A Museum (Victoria and Albert), which houses so very many cultural items.  I had a wonderful guided tour, with a guide who knew everything about clothes worn through the ages.

 

There are many war museums, including Churchill’s War Rooms and The Imperial War Museum, plus many others.

 

Special exhibits change, so look before you go.

 

How about evening activities?  My favorite, bar none, are the theatres. I buy my tickets at the discount kiosk in Leicester Square. Leicester is pronounced Lester.

 

Very easy to get around in London.  The Tubes (Underground rail) connect every part of the city. With a new twist, you no longer have to use an Oyster Card as a ticket, which is a card that you refill with £ on machines (that are in every station). These days you can use your credit or debit “tap” card to ride.

 

How about getting from the States to London? There are Atlantic crossings if you prefer to go by ship.  Or, if you want to dash over and back, air travel is in great supply.  My two favorite airlines to London are Virgin Atlantic and British Air.  Not fond of the U.S. airlines. 

 

Heathrow and Gatwick are the two major airports that service London.  Very similar in distance, but my favorite is Heathrow with an easy tube ride to the Kensington area where I usually stay. Lots of nice hotels, pubs, restaurants, and transportation to every part of the city.

 

I’ve been to London off and on for over five decades and written of my adventures.  Below is a list of those on my blog.

 

https://stroudallover.blogspot.com/2017/11/theres-something-about-london.html

 

https://stroudallover.blogspot.com/2016/01/posh-london-tour-of-st-james-street.html

 

https://stroudallover.blogspot.com/2015/04/london-various-pubs-various-pleasures.html

 

https://stroudallover.blogspot.com/2015/02/going-down-tubes-part-tube.html

 

https://stroudallover.blogspot.com/2014/12/finding-london-bookstores-adventure.html

 

https://stroudallover.blogspot.com/2013/11/the-national-portrait-gallery-london.html

 

https://stroudallover.blogspot.com/2012/06/down-tha-local-tasty-british.html

 

https://stroudallover.blogspot.com/2021/11/theatres-fun-in-london.html  Especially for plays, it’s best to check online.  Theatre productions come and go.

 

When to go?  I like early fall, or early spring.  Not so crowed and I’ve had great luck with the weather.  BUT, whenever you go, London is going to be a wonderful treat!

Parmesan and Chives Drop Biscuits by the Careless Cook

 

Want a quick, but impressive breakfast nosh for company?  Maybe you just glanced twice at your watch and looked in the mirror to see a face streaked with shame.  Maybe you can’t remember who or what you promised, and your bottle of breakfast wine is empty. Maybe your wife just gave you that look that says….oh, you know what it says!

 

The Careless Cook has just the solution to satisfy guests and expunge a budding domestic problem.  

 

Best of all, when you spy the recipe you’ll find it much cheaper than red roses or an offer to treat everyone to a Champagne breakfast at the Ritz.

 

Let’s get started! 

 

Parmesan and Chives Drop Biscuits

 

Ingredients

First off, heat your oven to 450ºF or 230ºC

You’ll also need two baking sheets, two bowls, one of them large, and your choice of something to stir with.  I use a large Dutch Dough Whisk.  Amazon, about $14

Shall we finally start?  Yes, we shall!

 

3 cups all purpose flour  (I stir the flour with a fork before measuring .)

1.5 tablespoons baking powder

1 tablespoon white sugar

1 teaspoon salt

a generous palm full of well chopped chives (A little more or a little less is ok…hey, this is The Careless Cook!)

a generous cup of grated Parmesan cheese (I grate my own because I think it tastes better than the grocer’s already grated version)

1 stick of refrigerated butter for the dough

½ stick of melted butter to paint the biscuits

1 beaten egg

1 cup buttermilk (I used whole milk and added a few quirts of fresh lemon juice instead)

 

Puttin’ It T-gether

 

Mix the dry ingredients in a large bowl.  Either chop the stick of butter into very small bits, or do as I did and use a box grater.  I grated the butter right on top of the dry ingredients, then add the chopped chives and the grated Parmesan cheese.

 

Mix well!  I used my floured hands.  The butter should then be pea-sized.

 

Mix the wet ingredients and pour into the dry ingredients.  This is where the Dutch Dough Whisk really comes in handy.  The dough should be soft and slightly sticky, but not much of it sticks to the whisk.

 

Use a tablespoon to drop the biscuits one by one onto the baking sheets. No need to mash them down.

 

Paint the biscuits generously with the melted butter.

 

Bake for 11-12 minutes or until the biscuit peaks are dark brown.  See photo!

 

As the biscuits bake and the aroma  makes your guests suddenly decide it’s time to invade the kitchen, you might want to have a bottle of Prosecco or Champagne handy.   (I much prefer the Prosecco)

 

Those guests who told you they must jump on the highway early, may suddenly change their minds.  Oh, yes, time to pop the cork on that second bottle…