Monday, February 25, 2013

green chile & olive oil biscuits

i have been craving comfort food for the past week. i told you i was recovering from pneumonia and soups, chili, stews and pasta have been on my "must eat" list.   of course, now that i live in new mexico, southwestern comfort food is also a mainstay.  beans, tortillas, red & green chile, breakfast burritos...this makes me happy and helps chase away the sick time blues.

i was happy to see that it is biscuit week at food network's comfort food feast.  i love biscuits and make them all the time.  my basic recipe is fast and easy...made with extra virgin olive oil instead of butter...and, because they are dropped not rolled and cut, they can be made in minutes. i decided to take the "breakfast as dinner" approach today and make the biscuits with diced green chile.  topped with a slice of ham and a couple of poached eggs, this makes me very comfortable....and is perfect for a chilly winter's eve.  enjoy!

green chile & olive oil biscuits

1 1/2 cups organic unbleached flour
1 3/4 cup white whole wheat flour*
1/2 tsp kosher salt
2 tsp alum free baking powder
2 tsp organic honey (optional)
1/2 cup extra virgin olive oil
3/4 cup milk...any kind...i use unsweetened almond
1/2 cup chopped green chile, drained if from frozen (see resources)
poached eggs
1 tbsp chopped chives

preheat oven to 400 degrees. you will need a non-stick baking sheet...or use silpat or parchment paper on a regular sheet.
in a large bowl, sift together the flour with the rest of the dry ingredients. add the honey and olive oil and stir using a fork. large lumps will form and the flour will not be totally mixed into the dough. gradually add the milk a little bit at a time just until all the flour is incorporated into the dough...**note you may not need all the milk. add the green chiles and stir just to combine.

the biscuits are formed by placing forkfuls of dough onto prepared sheets. place in preheated oven and bake for approximately 25 minutes or until biscuits are golden brown. i use approximately 2 forkfuls of dough for each biscuit (about 2 tbsp)...but you can make yours as small or large as you like. baking times will vary depending on size. serve immediately.
for dinner today i placed 2 poached eggs, ham and a couple of biscuits on each plate and sprinkled grey salt, freshly cracked black pepper and some of the chopped chives over everything...pretty and delicious...
** i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat light they are almost white. contains all the fiber and nutrients of regular whole wheat but lighter in color and taste. note...this is not white flour...the color is light brown when baked. i like the king arthur brand**

do you have a favorite biscuits recipe you would like featured? feel free to post or link in the comments section of this post.   and please check out my cheddar cheese and roasted garlic version over at my sister blog napa farmhouse 1885.

it is biscuits week at food network's "comfort food feast". check out the other delicious sounding recipes from my blogger friends:

What's Gaby Cooking: Cheddar-Bacon Buttermilk Biscuits Jeanette's Healthy Living: My Mom's Beijing Biscuits "Shao Bing"
The Cultural Dish: Pineapple Biscuits
And Love It Too: Coconut Flour Country Biscuits
Red or Green?: Green Chile and Olive Oil Biscuits
Napa Farmhouse 1885: Extra-Virgin Olive Oil Drop Biscuits With Cheddar and Garlic
Made By Michelle: Swiss Chard and Feta Fritters
Devour: The Best Mix-Ins for Your Biscuits
Virtually Homemade: Strawberry-Tangerine Shortcakes With Bisquick Drop Biscuits Daily*Dishin: Quick Cream Biscuits and Slow Bacon Jam
The Heritage Cook: Gluten-Free Buttermilk Biscuits
Thursday Night Dinner: Winter Shortcake Stuffed With Jam and Whipped Cream
FN Dish: 15 Takes on Biscuits

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