I’m clearly behind on my food blog posts. I started a few years back with the intention of doing a weekly post. Then as I realized how much time it took, I decided one or two posts a month was ideal. Now that is even a tough goal. A small reason is at this time of year the light fades, and it becomes difficult to take decent indoor photographs of food, at least, when one doesn’t have proper studio lighting. I take pride in my photo’s having worked in a number of photo developing stores in the past. The photo’s didn’t start out very well, but I’m slowly learning the tricks of the trade and it would bug me to put a less than stellar photograph on here.
The other, bigger reason, is that I’m battling with my health. Since last March (so almost a year now) I have seen three specialists for strange symptoms like shortness of breath, chest pain, lightheadedness, constant lack of energy, etc. I’m 34, was teaching yoga on the side, keeping active and eat better than most. So it’s been a bit of a damper of a year when I basically have no energy to do anything and when I try to be more active I end up hurting. This extends to spending extra time in the kitchen and take photographs of my food … so that is why I’m falling behind. I have a few ideas for the next while and hope to put a few posts up, but until I figure out what’s going on with my health it might be a bit stop and go as I wait for inspiration and energy.
The last time I had a little energy was at Thanksgiving when I spent time with my family. This recipe is taken from one of my Mom’s old cookbooks (can’t remember which one). One of the ones that are so well used there are stains and thinning paper throughout. I converted the plan drop biscuit recipe it held, to a gluten free cheese biscuit for our Thanksgiving spread. They were small biscuits, but coming fresh out of the oven, the butter melted perfectly on them and they tasted pretty great. I tried making them again with almond milk and no cheese and they weren’t all that yummy. I think the milk and cheese help keep these soft and delicate.
Cheese and Onion Drop Biscuits
1 3/4 cups GF All Purpose Flour (I used Cloud 9)
4 tsp Baking Powder
1 tsp Salt
1/3 cup Shortening
1 cup Goat Milk (or other milk or milk alternative … almond milk did not work well)
1 cup Cheddar Cheese, shredded
1 bunch of Green Onion, chopped
Preheat the oven to 450 degree F. In a large bowl place the first 3 ingredients. Then using a pastry cutter or two knives, cut the shortening into the flour mixture. Next add milk and stir well. Finally add in shredded cheese and green onion until well mixed.
Scoop dough by spoonfuls and drop onto a greased baking sheet. Bake in oven for 12 – 15 minutes (or until golden brown).