Eat at Home

Everyday Food for Busy People

side dish

Cheddar Chive Freezer Biscuits

by 5 Comments

Cheddar Chive Freezer Biscuits

Cheesy biscuits in the freezer, ready to bake for dinner?  Now, that’s a great short cut for cheaters!

These Cheddar Chive Freezer Biscuits are simple to make and freeze really well. I serve them with so many dishes: chili, soups, chicken pot pie, pork and ham. My family loves it when I bake up enough that I have leftovers the next day. I cut the leftover biscuits in half and use them for bread in ham sandwiches. Quite delicious!

To form the biscuits, I drop them on cookie sheets using a soup spoon out of my silverware set. Using this method, I tend to get 18 biscuits out of the recipe. I usually bake 9 right away, then freeze the other 9. I love it because I can serve hot biscuits for two different dinners but only have to wash the dishes once!

To freeze these biscuits, line a baking sheet with waxed paper. Then drop the biscuits onto the waxed paper. Freeze for one hour. Remove frozen biscuits from the baking sheet and store in a freezer bag, making sure to squeeze out as much air as possible.

Helpful hint: I always mark the bag with the temperature and the cooking time. That way, when I pull out the bag, I know I need to bake the biscuits at 425 for 15 – 18 minutes.

Print Recipe
No ratings yet

Cheddar Chive Freezer Biscuits

Servings: 18 biscuits

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup shredded sharp Cheddar
  • 2 tablespoons minced fresh chives
  • 2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup butter cold and cut into pieces
  • 1 cup buttermilk
  • 2 eggs beaten

Instructions

  • Preheat oven to 425.
  • Whisk together flour, Cheddar, chives, salt, baking soda, and cayenne pepper in a medium bowl. Using a pastry blender or two knives, cut in the butter.
  • In a small bowl, stir together the buttermilk and eggs. Stir until flour mixture just until all ingredients are wet.
  • Drop dough by heaping tablespoonfuls onto a greased cookie sheet. Bake until golden, between 15 and 18 minutes.

Hot cheddar chive biscuits are comfort food at its best! How will you serve them?

Andrea has been married to Peter for 20 years, and together they have two teenage daughters. Struggling with the reality that soon her girls will be on her own, she is leaving them vlogs at 101 Life Lessons. You can also find her at The Greenbacks Gal where she finds organic deals, green steals and cooks real food meals.

Orange Curry Couscous

by 8 Comments

Please welcome new contributing writer, Andrea Green.  I love this quick side dish. Sides are one thing that I tend to neglect.  This one is easy and I love that leftovers can double for lunch the next day.

I love couscous! Any side dish that can be prepared in 10 minutes has my undying devotion. But, I’ll admit that it can be pretty plain on it’s own. So I like to add all kinds of veggies, nuts and dressings to my couscous – like in this Orange Curry Couscous. It is one of my absolute favorite ways to dress up plain couscous. Plus, you can use it as a side dish for dinner, then use any leftovers the next day for a delicious lunch!

Print Recipe
No ratings yet

Orange Curry Couscous

Ingredients

  • 2 cups water
  • 1 1/2 cups couscous
  • 1/4 c rice vinegar
  • 2 tablespoons minced garlic
  • 2 tablespoons grated orange rind
  • 1 tablespoon honey
  • 2 teaspoons cinnamon
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 1/2 cup fresh parsley chopped
  • 1 cup green onions chopped
  • 1/2 cup slivered almonds
  • 1 cup currants
  • 1/2 cup frozen peas thawed

Instructions

  • In a saucepan, bring the water to a boil. Add the couscous and stir. Cover, remove from heat, and let stand for 10 minutes.
  • While the couscous is standing, process the vinegar, garlic, orange zest, honey, cinnamon, curry powder and salt in the blender. Continue to process while adding the canola oil through the top of the blender.
  • When the couscous is ready, fluff it with a fork.
  • In a large bowl, mix together the cooked couscous, dressing, parsley, green onions, slivered almonds, currants, and peas. Serve immediately.

This post is linked to Finding Joy in My Kitchen.

Andrea has been married to Peter for 20 years, and together they have two teenage daughters. Struggling with the reality that soon her girls will be on her own, she is leaving them vlogs at 101 Life Lessons. You can also find her at The Greenbacks Gal where she finds organic deals, green steals and cooks real food meals.

Garlic Cream Cheese Smashed Potatoes – 4 Ingredients!

by 9 Comments

I’ve made these potatoes twice now.  They are so simple, but they taste like you’ve really put in a lot of effort.  I love a good cheat!

This is more method than recipe, but I’ll add it in Ziplist below.  I’ve made this with about 1 lb. of potatoes and half a container of Philly Cooking Creme.  I thought that was a perfect amount of creaminess.  I’ve also made it with 3 lbs. potatoes and a whole container of Cooking Creme.  I thought that was a little dry, but Jim liked it better that way.

So, do what suits you and your family.  If you want to up the creaminess, but don’t want to use more cream cheese just add a splash of milk.

Here’s what you’ll need:  [Read more…] about Garlic Cream Cheese Smashed Potatoes – 4 Ingredients!

Fried Green Tomatoes (and many other Southern foods too!)

by 4 Comments

Our summer road trip from the kitchen series has taken us to New England and the Mid-Atlantic states.  Now we’re in the South!

I live in Kentucky, so I have lots of Southern food on EaH.  But somehow, I had not done a post on fried green tomatoes.  I don’t make them very often, but they are oh-so-good.  I like to eat them on a sandwich with a slice of ripe tomato and mayonnaise.  Some people like them with ketchup on a sandwich or just on a plate.

Any way you eat them, they are full of summery, Southern goodness!

You have to use an iron skillet to make them right.  They’ll use a lot more oil than you think they will. Or use Crisco, if you really want to do it right.  (That makes me think of the Crisco scene in the book/movie The Help.)  They also take longer to make than you would think, because you’re working in batches.  Even though it doesn’t take too long for each batch to brown, the whole process takes a while.

It’s all worth it though!  Pour yourself a glass of sweet tea and sip while you cook.

Here’s what you’ll need:  [Read more…] about Fried Green Tomatoes (and many other Southern foods too!)

Almost Homemade Pickles

by 4 Comments

These pickles are super crunchy and a bit sweet.  They’re fun to make too.

My mom told me about the recipe, which came from my Aunt Anne.  I didn’t make them right away though, because we don’t eat pickles very often.  However, these are really good to have with quick summer meals of hot dogs, hamburgers or sandwiches.

The recipe starts with a large jar of store-bought pickles.  Then you slice them thick and add sugar, garlic and alum.  Alum can be found in the spice section of the grocery.  It’s used in pickle making for crispness.

Here’s what you’ll need:  [Read more…] about Almost Homemade Pickles