Cheddar Cheese Twists

[brigid]

1 c. self rising flour
dash of ground cayenne
2 tbsp. butter
1/2 c. shredded sharp cheddar
1/3 c. cold water

Combine flour and cayenne in a mixing bowl. Cut in butter until crumbly. Mix in cold water until mixture holds together and comes away from side of bowl. Roll out to a rectangle about 12 by 10 onto a floured board. Cut in half and then cut into strips. Lift strips gently and then place on an ungreased baking sheet. Twist each one gently. Bake at 425 for about 10 minutes until lightly browned.

This is loved by almost anyone! Who doesn't love bread and cheese?

[K. Slink]

You are making me very hungry again.......

[brigid]

Yeah, I am starting to want to make some these a little earlier than I planned!

[KarenB]

These sound good. Always love cheese. From brie to blue....Try this recipe its easy and so light and tasty.


Herb-Buttered Twists

These biscuits are croissant-like with light layers, and guaranteed to become favourites. For variation, add a minced clove of fresh garlic to the melted butter to create deliciously garlicky biscuits.
2 1/4 cups (550 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1 tbsp (15 mL) granulated sugar
1/2 tsp (2 mL) salt
1/4 cup (50 mL) cold butter, cut into small pieces
1 cup (250 mL) cold milk
1/4 cup (50 mL) melted butter
2 tbsp (25 mL) finely chopped mixed fresh herbs such as parsley, thyme, and basil, or 2 tsp (10 mL) dried
1/4 tsp (1 mL) coarse salt

1. Arrange rack just above centre of oven; preheat to 450°F (230°C).
2. Line a large baking sheet with parchment paper or coat with cooking spray. Stir flour with baking powder, sugar and salt. Using a pastry blender or 2 knives, cut cold butter into flour mixture until only tiny bits of butter are visible. Stir in milk until dough forms.
3. Turn out onto lightly floured surface; using floured hands, pat into an 8 x 12-inch (20 x 30-cm) rectangle. Brush with a third of melted butter; sprinkle with half of herbs. Fold in half lengthwise, herb-coated sides together, forming an elongated strip now only 4-inches (10-cm) wide. Brush with another third of melted butter; sprinkle with remaining herbs. Cut crosswise into 12 strips, each 4-inches (10-cm) long. Holding opposite ends, twist several times (like a candy cane); lay on sheet. Brush with remaining butter; lightly sprinkle with coarse salt. Bake for 10 to 12 minutes or until golden. Serve hot.

Makes 12 twists

Think I'll add some cheese next time.

[brigid]

Hahaha! You won't be sorry!.................

[Kateri-Marie]

I am making your twists recipe tonight, KarenB. I'll tell y'all how they turn out!

[Cassie-Jane]

I was thinking about that too Kateri-Marie, They sound delicious,I love anything with cheese in it!

[Marie 123]

Me as well............Think I'll try the herb!

[Kateri-Marie]

I made the Herb-buttered biscuits. They were DELICIOUS-I will definitely make them again. And they are the perfect thing for today...our furnace is broken so for the next couple of hours we are all in the kitchen where the space heater is, eating twists and drinking hot tea!

[K. Slink]

SHIVER.............................Hope the repairman comes soon!!!