Colby Cheese – Jack with Cheddar Drop Biscuits Recipe = Unseasonably cold weather

Minneapolis Farmers’ Market Inspired Colby- Jack Biscuits Recipe

Honey Sellers at the Lyndale Farmers' Market Minneapolis MN © CKatt

Honey Sellers at the Lyndale Farmers’ Market Minneapolis MN © CKatt

This Cheese Biscuit Recipe was adapted from Allrecipes’ “Shmunky’s Colby Jack Cheddar Biscuits” by audio spirit

The Colby cheese I purchased at Eichten’s stall at the Farmer’s Market inspired these biscuits:


2 cups all-purpose flour

1 tablespoon baking powder

1 1/2 teaspoons dried parsley (replaced with fresh parsley)

1/8 teaspoon ground thyme   (replaced with fresh chives)

1 teaspoon salt

1 teaspoon white sugar

1 cup shredded Colby-Monterey Jack cheese

1/4 cup shredded white Cheddar cheese

6 tablespoons butter

1 cup 2% milk (replaced with Buttermilk)

1 teaspoon olive oil (did not use this)

The Method

.    Preheat oven to 400 degrees F (200 degrees C). Using olive oil, grease a baking sheet. I used a sheet of baking parchment instead.

.     Use a fork to mix the flour, baking powder, (fresh) parsley, (chives) thyme, salt, sugar, Colby-Monterey Jack cheese, and white Cheddar cheese together in a bowl. (I changed the proportions of cheeses.*)

.     Cut the butter sticks in three lengthwise and then cut across the stick 4-5 times. The butter rectangles are a little sticky; then half these short sticks into cubes.  Add to the flour-cheese mixture. I used my cleaned hands to work it into the course crumb mixture.  I like the feel of it. Lightly stir in the (Buttermilk) milk just until the dough holds together.  I had to add more buttermilk to the mixture to make it come together – about 1/4 to 1/2 cup added in slowly. 

.     Drop the batter by heaping tablespoons onto the prepared baking sheet, and bake in the preheated oven until risen and golden brown, 20 to 30 minutes.

My additional notes: On the oven temperature and baking time, the temperature was very hot.  I placed the biscuits on a lower rack and the bottoms turned too brown almost black.  The second batch I put in the middle of the oven and after 12 minutes, turned the gas oven down to 375 degrees because the bottoms were becoming too dark and the tops were not browning fast enough.  I had to watch them closely. Checking after 5 minutes and then again to prevent over cooking.

*About the cheese, I used a cup of Colby and a ½ cup of Jack cheese.  I did not use the recommended cheddar cheese. Didn’t have it!  In the end, it was a flavor I was missing.

Since the thyme was replaced with chives the biscuits had a very mild flavor.  They tasted a little too salty to me, but they went well with the split pea soup at Sunday dinner and everyone liked them.  They were soft on the inside.  Serve them warm. The recipe made about 18 biscuits. Retrieved May 15, 2014

I am going to try making the Colby- Jack- Cheddar Cheese biscuits again using all the recommended cheeses and olive oil instead of butter.

Eet Smaaklijk!

Hanging plants at the Farmer's Market Minneapolis MN © CKatt

Hanging plants at the Farmer’s Market Minneapolis MN © CKatt

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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