Have I got a really simple cheesy recipe for you this week?! This one is straight out of the South and is a great accompaniment to roasted meats, a big baked ham, or anything with gravy. The beautiful thing about biscuits is that they have two parts – the outside of them goes really crusty and golden brown and the inside is super light and fluffy, which is just perfect when you are trying to mop up every little bit of gravy.
Before I start making the dough, I pop a cast iron pan into the oven to get it nice and hot. In the South, they cook a lot with these pans, and it works well here because you want the biscuits to go crunchy and brown on top but also, crusty and hot underneath.
I work both a beautiful moist, soft goat cheese and cheddar cheese into the dough plus little pieces of unmelted butter. It’s important that the butter melts while the biscuits cook as it creates plenty of moisture – because nobody is keen on a dry biscuit. Every time I pull this dish out of the oven, I’m overcome with wafts of deliciousness and just when you thought that goat cheese, cheddar and butter were enough, I go ahead and grate about ¼ cup of Parmesan cheese all over them, which melts and gives a kick of beautiful salty flavour.
Whatever other ingredients you think will work with these cheesy biscuits, go for it, experiment. I’ve added everything from bacon, parsley, and chives. There are a million different things you can incorporate that are going to add flavour, but personally, I generally like to keep it simple to let the other ingredients, like gravy, do some of the talking, too.
Hmm, delicious Southern goodness and a good dish to keep in mind for Thanksgiving.
This is fall comfort wrapped up in a little bubbling, baking dish. Gratins of any sort – green bean and cherry tomato, potato or this cauliflower gratin – are always awesome for the holiday season because they feed many mouths. They’re my go-to for entertaining because the clean up is simple (you can serve straight out of the baking dish, which also keeps the food nice and warm) and furthermore, you can make the majority of this dish a day ahead taking the stress off you when you’ve got a couple of other plates to serve too!
Ensure you bake until you get that lovely light golden brown colour on the top. It’s so delicious and pairs well with almost any main dish. Another great thing to note is there are only five simple ingredients, most of which you probably have in your refrigerator and cupboard: cauliflower, butter, all purpose flour, milk & Gruyère. The butter and Gruyère are a little bit indulgent but that’s what the holidays are all about. Bon Appetit!
Other sides to make you smile this Thanksgiving: