These Cheddar Drop Biscuits are loaded with Cheddar and Colby Jack Cheese and topped with garlic butter. They’re a savory, buttery, and cheesy biscuit recipe everyone will love!
Speaking of baking if anyone knows of any good flourless chocolate cake recipes that are specifically dense and fudgey/buttery and NOT just mouse or 90% air please send them my way. This is my white whale.
This is my brother's easy flourless cake recipe he makes sometimes for work
You will want to preheat your oven to 350°F and spray/grease two "9 x 2" round pans
Ingredients:
- 2 Cups Chocolate (chips/broken up chocolate bars/whatever as long as it's chocolate)
- 1 Cup Butter (Unsalted, or salted if you want to skip measuring salt or if you want a bit more salt in there not a make or break thing 🤷)
- 1 & 1/2 Cups Granulated Sugar
- 1/2 teaspoon Salt
- 1 Tablespoon Vanilla Extract (or imitation vanilla also works, extract is a lil expensive)
- 6 Eggs
- 1 Cup Cocoa Powder
DIRECTIONS:
Heat chocolate and butter in a pot until melted.
Whisk in sugar, salt, and vanilla.
Whisk in eggs.
Whisk in cocoa powder.
Once it's all mixed pour it into the pans in a thin layer.
Bake for 25-30 minutes
It won't really rise but that's to be expected with a flourless cake.
Hopefully this is close to what you are looking for. This makes a very tasty fudgey cake that is a little crumbly but I would describe as melting in your mouth.
lemons/limes (this needs to make up the bulk of the fruit being used, like at least 80%)
whatever other fruits or fruit scraps you want, plus any herbs/other flavorings you want to try. by fruit scraps I mean things like cherry pits, apple peels, pineapple cores, strawberry ends, things like that.
granulated white sugar, the coarser the better, 50% by weight of total citrus rinds + 100% by weight of any additional fruit. you'll measure this after you prep the fruit.
water as needed
equipment:
a few nonmetallic mixing bowls
a mesh strainer
a chinoise, ricer or some cheesecloth
a kitchen scale
a citrus juicer or reamer (manual or electric)
a potato masher
juice the citrus through a strainer - saving all rinds - and refrigerate the juice for the time being. dice the rinds and other fruits if any, keeping the rinds separate. make note of weights, and measure your sugar.
Place sugar in a large nonmetallic bowl. If using non-citrus fruits and/or any other flavorings, mix them in with the sugar and mash with potato masher. add diced citrus rinds, mix thoroughly, and mash again. cover and let stand at room temperature for at least 4 hours. this allows the sugar to draw out flavors that would otherwise get discarded with the rinds, and the rinds' acids should be enough to dissolve the sugar into a syrup.
Afterward, mash one last time, then collect the syrup by pressing the macerated mixture through a strainer/chinoise or ricer, or squeeze it through cheesecloth. if you want, this can be saved as a standalone syrup at this point, for use in cocktails or desserts. if not, slowly pour the reserved juice through the solids to to help get the remaining syrup out, and squeeze/press again. do the same thing one more time with warm water (roughly the same amount of water as juice). discard solids (or try making sangria with them!).
taste the mixture and add more water if necessary. a stronger mix is totally fine if you anticipate serving over ice on a hot day, or adding booze, or if there was a lot of non-sour fruit. keep in mind that it will taste a bit less sweet once it's chilled. pour into a pitcher and refrigerate.
citrus oils will float to the top, so stir/shake before serving. love you. enjoy.
some tried and true flavor combos:
straight lemon or lime, or any combination of the two, is of course an untouchable classic
lemon & strawberries (that's pussy babe!)
lemon & orange with a hint of vanilla (creamsiclemonade...?)
lemon & apples or apple peels with cinnamon/ginger/allspice (for late summer)
some cocktail type combos, booze optional:
lemon or lime & berries with basil + gin
lime & mint + white rum
lime & ginger + dark rum
lime & cucumber + gin
lime & orange (berries optional) + tequila
lemon, orange & cherry + brandy, bourbon, or rye whiskey
16 0z/1 lb of dry macaroni (or other pasta if you're feeling contrarian)
8 tbsp unsalted butter plus a little of any kind of butter for dish greasin'
8 tbsp or so of salted or unsalted butter
Box of Panko breadcrumbs (any kind will work, these just work best.
1/2 cup of flour
1 1/2 cups of milk (whole milk works best, but DON'T do skim
2 1/2 cups of half and half
6 cups of shredded cheese (use different kinds to make a blend and mix together for best taste, but just cheddar is also fine if that's what you've got)
Whatever the fuck else you want in there. I do ham and bacon, but you're free to go hog wild.
Salt, pepper, paprika, mustard powder
some olive oil
Large mixing bowl
9x13 baking dish
some containers for cheese
Prep stuff:
Preheat oven to 375 f
separate your cheese mixture into 4 equalish parts. (1.5 cups each if you wanna get exact)
grease a 9x13 baking dish with some butter
Cooking time now
Make your pasta, cook 1 minute less than al dente. Drain it, drizzle some olive oil over that shit and mix it into prevent it from sticking together.
If you're adding any other ingredients in to this dish like bacon, broccoli, or ham, cook that shit to completion and set it aside.
Melt 8 tbsp of butter in a LARGE saucepan over just a bit below medium heat. Once it's melted, start adding in flour bit by bit, whisking, like, the whole time. once all of it is fully combined, cook for a minute or so. It'll look like pretty wet sand.
slowly add in most of the half and half, leaving about a half cup out. Whisk the whole time. THE WHOLE TIME. Once it's smooth, get the rest of the half and half in there along with the milk and don't stop whisking. Don't need to whisk crazy hard, just keep that shit moving. Now keep it simmering and whisking it often until it thickens. It'll look just a little bit thinner than condensed soup if you're familiar with that.
Remove sauce from heat. Get those seasonings in there to taste. I'd make sure to only use a little of the mustard powder, don't go overboard. Add in 1 of your separated cheese mixture parts (1.5 cups if you're exact) to the sauce, stirring the whole time. Once that's mixed, do another part. (1.5 cups.)
Look longingly at the remaining 3 cups of cheese. Leave it there for now though.
Get that large mixing bowl, dump your macaroni in there along with any extra bits you were planning on adding. Mix that all together. Then add your sauce in there. Mix that up nice. It'll look like mac and cheese now. Mix a little more, just to make sure it's all combined good and nice.
Melt your 8 tbsp of whatever butter (this can be done in a microwave, who give af) then mix it in with your box of breadcrumbs in a separate container.
Add half of the mac and cheese to your baking dish. Then sprinkle one of the remaining parts of your cheese blend (1.5 cups) over that half. Then add the remaining half of your mac and cheese to the dish.
Sprinkle your breadcrumb topping over the dish. There will be more breadcrumb topping than you'll need, probably, but whatever. I like to make sure there's a nice even layer where you can barely see the mac and cheese, but you can follow your heart here.
Take that one last quarter of your cheese blend (1.5 cups. I hope you got this by now) and sprinkle it over your breadcrumb topping)
Put in oven for like, 15 minutes. After that 15 minutes is done, switch the oven to a high broil and let that go for, like, 2 minutes or so. It'll look like the original post when it's done. Then remove from oven.
To add to this: you can brown butter and then chill it and it will go back to its solid state. You can then use it like regular cold butter or (if you let it come to room temperature) soft butter.
There is a minor caveat: butter has some water in it, this is what boils off when you are browning it. If you are substituting browned butter in a recipe that would be sensitive to this you might need to take that into account. However I use solid browned butter in my chocolate chip cookies without any changes and it works great.
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Main recommendations: Season the dough AND season the filling. Also, make smaller loafs, about the size of a spatula head, for easy flipping!
Here’s how they look! Recipe below (doubled bc I have a big family).
Loaded Potato Loafs
Poke holes in and boil 6 large potatoes until soft
Peel potatoes (do this after boiling to retain nutrients and get the texture needed for the dough)
Mash into a smooth puree
Add 4 tablespoons of melted butter
Add 10 tablespoons of flour
Add a bit of pepper and a good amount of garlic salt
Mix until it forms a soft dough
Lay out plastic wrap and grease with a little oil
Place 1/8 of the dough into the plastic wrap and flatten it into a round shape
Add shredded cheese, shredded chicken, bacon bits, more garlic salt, chives, and Italian seasoning.
Grab the plastic wrap and use it to fold each edge of the dough over, starting with parallel ends. Make sure the dough is sealed all over and doesn’t break. It should be about the size of a spatula head for easy flipping.
Airfry two at a time. Fry one side at 450 degrees for 7 minutes
Flip with spatula and airfry other side for another 7 minutes
Like it’s actually fucking crazy that neither cook in the video mentions seasoning 🤨
Don’t overstuff with fillings if you’re frying in oil bc it might lose structural integrity and fall apart on the flip
I filled mine with just cheese and hot dog bits (it’s what was immediately available and I’m lazy) and topped it with some ketchup + mustard to go with the hot dog theme
It was bomb as fuck chef kiss 😚👌💋
I’ll definitely be making again and trying new fillings; this recipe is pretty much endlessly customizable
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