Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

Cookbook Now Available!

Introducing my new cookbook available for sale everywhere.

The Yankee Chef: Refreshed, Lighter, Simpler, Comfort Food

 

 

 

 

 

My blog for more Yankee stories, lore, facts, food and frolic.

 

 

 

A work in progress of Our N.E. Heritage

 

 

 

 

 

 

 

 

 

 

 

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Aromatic Old-Fashioned Cheese Drop Biscuits

This recipe came to me when I was "wicked" pressed for time this past week so instead of rolling these babies out, I decided to simply plunk them down onto a baking sheet and cook them while cleaning up the rest of the mess from supper preparation. With no rolling pin to clean, no counter to scrape and no flour to dust off half the kitchen, these biscuits came out beautifully.

Ingredients

For 6 Serving(s)

Recipe

  • 2 cup(s) flour
  • 1 tablespoon(s) baking powder
  • 1 tablespoon(s) sugar
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 1 cup(s) milk
  • 1/2 cup(s) butter or margarine, melted and cooled slightly
  • ounce(s) extra sharp Cheddar cheese, shredded
  • 3 tablespoon(s) plain yogurt
  • 1/2 teaspoon(s) garlic powder

Aromatic Old-Fashioned Cheese Drop Biscuits Directions

  1. Preheat oven to 475-degrees F. In a large bowl, stir together flour, baking powder, sugar, baking soda and salt. Add remainder of ingredients and stir to combine well. On a greased baking sheet, dollop 1/4-cup mounds of dough, leaving a couple inches between mounds. It may help to spray the inside of your measuring cup with nonstick cooking spray or dip a paper towel in oil to moisten to help prevent sticking. Bake for 9-12 minutes, or until the tops are lightly browned and crispy. Remove drop biscuits from pan and cool on a rack or platter to prevent more browning on bottom.
Top