Southern Sweet Tea Cake
Ingredients
1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 cup strong brewed tea, cooled, divided
4 large eggs, room temperature
3/4 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup chopped pecans, toasted
2 cups confectioners' sugar
1/3 cup unsalted butter, melted
Directions
1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, 3/4 cup tea, eggs, oil, vanilla and lemon extract; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pecans. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes.
2. Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, mix confectioners’ sugar, butter and enough remaining tea to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides.
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on @CookingwithLov or @Yummmys , it has been stolen from here - report to telegram & leave those channels
@FoodAndRecipesWithCherokee 🦉
Ingredients
1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 cup strong brewed tea, cooled, divided
4 large eggs, room temperature
3/4 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup chopped pecans, toasted
2 cups confectioners' sugar
1/3 cup unsalted butter, melted
Directions
1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, 3/4 cup tea, eggs, oil, vanilla and lemon extract; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pecans. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes.
2. Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, mix confectioners’ sugar, butter and enough remaining tea to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides.
on @CookingwithLov or @Yummmys , it has been stolen from here - report to telegram & leave those channels
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Thank you so much for being a subscriber. We appreciate you 🥰 ❤️ & hope you enjoy the recipes
Have a peaceful restful night🌙 🌙 🌙
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Have a peaceful restful night
@FoodAndRecipesWithCherokee 🦉
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Pancake Casserole
2 cups baking mix (such as Bisquick)
2 cups shredded Cheddar cheese, divided
1 cup milk
5 tablespoons maple syrup
2 large eggs
1 ½ tablespoons white sugar
12 slices cooked bacon, crumbled
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Mix baking mix, 1 cup Cheddar cheese, milk, maple syrup, eggs, and sugar together in a bowl; pour into prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Sprinkle bacon and remaining 1 cup Cheddar cheese over casserole; return to oven until cheese is melted, about 5 more minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
2 cups baking mix (such as Bisquick)
2 cups shredded Cheddar cheese, divided
1 cup milk
5 tablespoons maple syrup
2 large eggs
1 ½ tablespoons white sugar
12 slices cooked bacon, crumbled
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Mix baking mix, 1 cup Cheddar cheese, milk, maple syrup, eggs, and sugar together in a bowl; pour into prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Sprinkle bacon and remaining 1 cup Cheddar cheese over casserole; return to oven until cheese is melted, about 5 more minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Kicked Up Breakfast Roll
1 (13.8-ounce) can refrigerated pizza crust dough
1 Tbsp. olive oil
1/4 cup chopped onion
4 oz. spicy chicken sausage (or other sausage), chopped
2 large eggs, lightly beaten
1/2 cup (2 oz.) shredded Monterrey Jack cheese
1/2 cup shredded cheddar cheese
1/2 cup chopped seeded jalapeño peppers
1 large egg white, lightly beaten
INSTRUCTIONS
Preheat oven to 425°.
Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.
Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook for 1 1/2 minutes or until set (while continuing to stir). Remove from heat.
Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.
Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.
💎 If You see any recipe I post at @FoodAndRecipesWithCherokee
on @Yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee 🦉
1 (13.8-ounce) can refrigerated pizza crust dough
1 Tbsp. olive oil
1/4 cup chopped onion
4 oz. spicy chicken sausage (or other sausage), chopped
2 large eggs, lightly beaten
1/2 cup (2 oz.) shredded Monterrey Jack cheese
1/2 cup shredded cheddar cheese
1/2 cup chopped seeded jalapeño peppers
1 large egg white, lightly beaten
INSTRUCTIONS
Preheat oven to 425°.
Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.
Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook for 1 1/2 minutes or until set (while continuing to stir). Remove from heat.
Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.
Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.
on @Yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
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Pumpkin 🎃 Chili 🌶️
Ingredients
• 1 tablespoon vegetable oil
• 1 large onion diced
• 2-3 jalapeno peppers diced - use bell pepper for milder heat - I also like to add in 1-2 roasted poblano peppers
• 6 cloves garlic
• 1 pound fresh pumpkin diced to ¾ inch pieces (sub with sweet potato or butternut squash)
• 1 pound lean ground beef
• 3 tablespoons chili powder or more to taste
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper optional, for extra spicy
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Salt and black pepper to taste
• 2 tablespoons tomato paste
• 2 cups chicken or vegetable broth or more for a thinner chili
• 1 15-ounce can fire roasted tomatoes
• 1 15-ounce can pumpkin puree
• 2 15-ounce cans beans total – one kidney or pinto, one black, drained and rinsed
• Optional Spicy Extras: 1 tablespoon or more hot sauce, 1 tablespoon (or more) red pepper flakes (for a spicier version)
• Toppings. Choose your favorites!
Instructions
• Heat the oil in a large pot to medium heat.
• Add the onion and peppers and cook 2-3 minutes to soften.
• Add the garlic and pumpkin pieces. Cook for 1 minute. Move everything to one side.
• Add the ground beef to the clear area and break apart with a wooden spoon. Brown the meat for 5-6 minutes, stirring occasionally.
• Stir in the chili powder, ground cumin, paprika, cayenne, cinnamon, nutmeg, salt and pepper to taste, and tomato paste. Cook 1-2 minutes to let the spices bloom.
• Add the broth, tomatoes, pumpkin puree, and beans.
• Bring to a boil, then reduce heat and simmer, uncovered, for 20-30 minutes to soften the pumpkin and let the flavors develop.
• Serve with your favorite chili toppings, like shredded cheddar cheese, spicy chili flakes, sour cream, chopped green onion, chopped cilantro or parsley, tortilla chips, or others. Try roasted pumpkin seeds or pepitas for more fall flavors!
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 1 tablespoon vegetable oil
• 1 large onion diced
• 2-3 jalapeno peppers diced - use bell pepper for milder heat - I also like to add in 1-2 roasted poblano peppers
• 6 cloves garlic
• 1 pound fresh pumpkin diced to ¾ inch pieces (sub with sweet potato or butternut squash)
• 1 pound lean ground beef
• 3 tablespoons chili powder or more to taste
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper optional, for extra spicy
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Salt and black pepper to taste
• 2 tablespoons tomato paste
• 2 cups chicken or vegetable broth or more for a thinner chili
• 1 15-ounce can fire roasted tomatoes
• 1 15-ounce can pumpkin puree
• 2 15-ounce cans beans total – one kidney or pinto, one black, drained and rinsed
• Optional Spicy Extras: 1 tablespoon or more hot sauce, 1 tablespoon (or more) red pepper flakes (for a spicier version)
• Toppings. Choose your favorites!
Instructions
• Heat the oil in a large pot to medium heat.
• Add the onion and peppers and cook 2-3 minutes to soften.
• Add the garlic and pumpkin pieces. Cook for 1 minute. Move everything to one side.
• Add the ground beef to the clear area and break apart with a wooden spoon. Brown the meat for 5-6 minutes, stirring occasionally.
• Stir in the chili powder, ground cumin, paprika, cayenne, cinnamon, nutmeg, salt and pepper to taste, and tomato paste. Cook 1-2 minutes to let the spices bloom.
• Add the broth, tomatoes, pumpkin puree, and beans.
• Bring to a boil, then reduce heat and simmer, uncovered, for 20-30 minutes to soften the pumpkin and let the flavors develop.
• Serve with your favorite chili toppings, like shredded cheddar cheese, spicy chili flakes, sour cream, chopped green onion, chopped cilantro or parsley, tortilla chips, or others. Try roasted pumpkin seeds or pepitas for more fall flavors!
@FoodAndRecipesWithCherokee 🦉
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Pumpkin 🎃 Mac & Cheese
Ingredients
500 g
macaroni of your choice
medium-large pumpkin (between 4-5 kg of weight)
2 clove
garlic cloves
sprig of sage
onion, chopped
500 g
Italian sausages
250 g
spinach leaves
100 ml
dry white wine
2 tbsp
extra virgin olive oil
30 g
unsalted butter
250 g
diced fiordilatte mozzarella (optional)
Extra Grana Padano to grate on top
2 tbsp
breadcrumbs
a few sage leaves
Salt and pepper to taste
750 ml
milk (warm, if possible)
60 g
butter
60 g
plain flour
400 g
grated Grana Padano
Salt and pepper to taste
Preparation
STEP 1
Wash the pumpkin and open it from the top. Make sure you remove enough of the pumpkin so that you have a nice big cavity to stuff with the pasta later on.
STEP 2
Remove all of the seeds and the mushy flesh and season the pumpkin with salt, pepper, olive oil, sage leaves and crushed garlic. Now cover with foil and bake at 180°C for at least 40 minutes. Then remove the foil and keep cooking for another 30 minutes. The pumpkin needs to be soft and cooked through but not too wet. It should have a nice golden colour on the outside. When ready, remove the garlic and sage leaves and put them to one side.
STEP 3
Peel the pumpkin flesh left from the cap that you didn’t bake and dice into 2 cm cubes.
STEP 4
Start by preparing the béchamel. Melt the butter in a saucepan and add in the flour. Cook for a couple of minutes while stirring, on a medium heat until the roux (mix of butter and flour) is golden. Then pour in the milk and bring to the boil, while whisking vigorously. Boil for 2 minutes and then remove from the heat. The béchamel should be now ready, creamy and with no lumps. Stir in the grated Grana Padano cheese, until smooth. Season carefully with salt and a little black pepper. Set aside.
STEP 5
Remove the skin and chop the sausages. In a large pot, brown the sausage meat with a drizzle of oil. When the meat starts to colour add the chopped onion, the chopped pumpkin and a knob of butter. Cook everything on medium heat and when golden pour in the white wine. Let the alcohol evaporate and when everything is cooked through remove from the heat.
STEP 6
Cook the pasta in salted boiling water following the packet instruction until “al dente”. Drain and toss into the sausage and pumpkin ragu. Mix well adding a splash of pasta water and the fresh chopped spinach. The remaining heat will cook it.
STEP 7
Now add the Grana Padano cheese sauce and mix well. At this stage season to taste and optionally, for extra gooiness you can add chopped mozzarella.
STEP 8
Now fill the pumpkin cavity with the creamy mac and cheese and place any left-over in a greased baking tray. Sprinkle with breadcrumbs and plenty of grated Grana Padano for a crispy crust and bake again at 180°C for about 15 minutes or until golden on top. Feel free to use the grill option on your oven to speed up the process.
@FoodAndRecipesWithCherokee 🦉
Ingredients
500 g
macaroni of your choice
medium-large pumpkin (between 4-5 kg of weight)
2 clove
garlic cloves
sprig of sage
onion, chopped
500 g
Italian sausages
250 g
spinach leaves
100 ml
dry white wine
2 tbsp
extra virgin olive oil
30 g
unsalted butter
250 g
diced fiordilatte mozzarella (optional)
Extra Grana Padano to grate on top
2 tbsp
breadcrumbs
a few sage leaves
Salt and pepper to taste
750 ml
milk (warm, if possible)
60 g
butter
60 g
plain flour
400 g
grated Grana Padano
Salt and pepper to taste
Preparation
STEP 1
Wash the pumpkin and open it from the top. Make sure you remove enough of the pumpkin so that you have a nice big cavity to stuff with the pasta later on.
STEP 2
Remove all of the seeds and the mushy flesh and season the pumpkin with salt, pepper, olive oil, sage leaves and crushed garlic. Now cover with foil and bake at 180°C for at least 40 minutes. Then remove the foil and keep cooking for another 30 minutes. The pumpkin needs to be soft and cooked through but not too wet. It should have a nice golden colour on the outside. When ready, remove the garlic and sage leaves and put them to one side.
STEP 3
Peel the pumpkin flesh left from the cap that you didn’t bake and dice into 2 cm cubes.
STEP 4
Start by preparing the béchamel. Melt the butter in a saucepan and add in the flour. Cook for a couple of minutes while stirring, on a medium heat until the roux (mix of butter and flour) is golden. Then pour in the milk and bring to the boil, while whisking vigorously. Boil for 2 minutes and then remove from the heat. The béchamel should be now ready, creamy and with no lumps. Stir in the grated Grana Padano cheese, until smooth. Season carefully with salt and a little black pepper. Set aside.
STEP 5
Remove the skin and chop the sausages. In a large pot, brown the sausage meat with a drizzle of oil. When the meat starts to colour add the chopped onion, the chopped pumpkin and a knob of butter. Cook everything on medium heat and when golden pour in the white wine. Let the alcohol evaporate and when everything is cooked through remove from the heat.
STEP 6
Cook the pasta in salted boiling water following the packet instruction until “al dente”. Drain and toss into the sausage and pumpkin ragu. Mix well adding a splash of pasta water and the fresh chopped spinach. The remaining heat will cook it.
STEP 7
Now add the Grana Padano cheese sauce and mix well. At this stage season to taste and optionally, for extra gooiness you can add chopped mozzarella.
STEP 8
Now fill the pumpkin cavity with the creamy mac and cheese and place any left-over in a greased baking tray. Sprinkle with breadcrumbs and plenty of grated Grana Padano for a crispy crust and bake again at 180°C for about 15 minutes or until golden on top. Feel free to use the grill option on your oven to speed up the process.
@FoodAndRecipesWithCherokee 🦉
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Chocolate Chip Cheese Ball
Ingredients
• 4 tablespoons salted butter
• 8 ounces cream cheese softened
• 1 3/4 cups powdered sugar
• 1/4 cup packed brown sugar
• 2 tablespoons granulated sugar
• 1 cup mini chocolate chips divided
• 1/2 cup toffee bits
• 1 teaspoon vanilla extract
• 1/2 cup diced pecans
• For serving: graham crackers, vanilla wafers, pretzels, Nilla wafers, shortbread cookies, and/or sliced apples
Instructions
• In a small saucepan over medium heat, melt the butter, stirring constantly. Continue cooking for 3 to 4 minutes, swirling the pan occasionally, until the butter turns golden amber and smells nutty and toasty. Watch it closely as it can go from perfect to burned quickly. Pour into a small dish and allow to cool completely to room temperature before using.
• In a large bowl, beat cream cheese, powdered sugar, brown sugar, granulated sugar, 1/2 cup of the mini chocolate chips, 1/4 cup of the toffee bits, vanilla and the cooled browned butter until fully combined. Refrigerate 20-30 minutes.
• Lay a large sheet of parchment wrap on the counter. Add the remaining chocolate chips, toffee bits, and pecans on top. Mix until evenly dispersed.
• Add the cheeseball onto the center of the mixture and use your hands and the parchment paper to shape it into a ball. Wrap tightly and refrigerate for at least 1 hour.
• When ready to serve, place on a serving board or plate surrounded by your dippers of choice.
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 4 tablespoons salted butter
• 8 ounces cream cheese softened
• 1 3/4 cups powdered sugar
• 1/4 cup packed brown sugar
• 2 tablespoons granulated sugar
• 1 cup mini chocolate chips divided
• 1/2 cup toffee bits
• 1 teaspoon vanilla extract
• 1/2 cup diced pecans
• For serving: graham crackers, vanilla wafers, pretzels, Nilla wafers, shortbread cookies, and/or sliced apples
Instructions
• In a small saucepan over medium heat, melt the butter, stirring constantly. Continue cooking for 3 to 4 minutes, swirling the pan occasionally, until the butter turns golden amber and smells nutty and toasty. Watch it closely as it can go from perfect to burned quickly. Pour into a small dish and allow to cool completely to room temperature before using.
• In a large bowl, beat cream cheese, powdered sugar, brown sugar, granulated sugar, 1/2 cup of the mini chocolate chips, 1/4 cup of the toffee bits, vanilla and the cooled browned butter until fully combined. Refrigerate 20-30 minutes.
• Lay a large sheet of parchment wrap on the counter. Add the remaining chocolate chips, toffee bits, and pecans on top. Mix until evenly dispersed.
• Add the cheeseball onto the center of the mixture and use your hands and the parchment paper to shape it into a ball. Wrap tightly and refrigerate for at least 1 hour.
• When ready to serve, place on a serving board or plate surrounded by your dippers of choice.
@FoodAndRecipesWithCherokee 🦉
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Pulled Beef
Ingredients
• 3-4 pound chuck roast, round roast, tri-tip roast or brisket
• 3 tablespoons steak seasoning
• 2 tablespoons oil
• 14.5 ounce can beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tamari or soy sauce
• 1 tablespoon herbs de Provence or Italian seasoning
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon dried rosemary
• 3 tablespoons cornstarch
•
Instructions
• Heat oil in a large skillet over medium-high heat. Rub the steak seasoning all over the roast.
• Sear the roast on all sides until browned, about 4-5 minutes per side.
• In a large Crockpot, whisk together beef broth, Worcestershire sauce, tamari or soy sauce, herbs de Provence or Italian seasoning, garlic powder, onion powder, and dried rosemary.
• Submerge the roast into the liquid. Cover and cook on low for 7-9 hours, or until the beef is very tender and easily shreddable. Low temperature yields the most tender results If necessary, cook on high 4-6 hours.
• Carefully transfer the beef to a cutting board. Shred with two forks.
• Mix cornstarch with 3 tablespoons of water to create a slurry. Whisk the cornstarch slurry into the slow cooker. Add back the shredded beef. Cook on high until thickened, about 10 minutes.
• Use the shredded beef for sandwiches, tacos, or serve over rice, noodles, or mashed potatoes.
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 3-4 pound chuck roast, round roast, tri-tip roast or brisket
• 3 tablespoons steak seasoning
• 2 tablespoons oil
• 14.5 ounce can beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tamari or soy sauce
• 1 tablespoon herbs de Provence or Italian seasoning
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon dried rosemary
• 3 tablespoons cornstarch
•
Instructions
• Heat oil in a large skillet over medium-high heat. Rub the steak seasoning all over the roast.
• Sear the roast on all sides until browned, about 4-5 minutes per side.
• In a large Crockpot, whisk together beef broth, Worcestershire sauce, tamari or soy sauce, herbs de Provence or Italian seasoning, garlic powder, onion powder, and dried rosemary.
• Submerge the roast into the liquid. Cover and cook on low for 7-9 hours, or until the beef is very tender and easily shreddable. Low temperature yields the most tender results If necessary, cook on high 4-6 hours.
• Carefully transfer the beef to a cutting board. Shred with two forks.
• Mix cornstarch with 3 tablespoons of water to create a slurry. Whisk the cornstarch slurry into the slow cooker. Add back the shredded beef. Cook on high until thickened, about 10 minutes.
• Use the shredded beef for sandwiches, tacos, or serve over rice, noodles, or mashed potatoes.
@FoodAndRecipesWithCherokee 🦉
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Goodnight Foodies
Relax & Enjoy your evening🌙 ⭐️ 🌙
Thank you for being part of our CherokeeOwl Family❤️
@FoodAndRecipesWithCherokee 🦉
Relax & Enjoy your evening
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
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Unfortunately the Thief who Owns @Yummmys is stealing our recipes ~ not one or two but every single one. Check my Food Channel & then check his - you will see he does this every single day.
This is not a person you want to be associated with.
Mandaar is the owner of @Yummys
I would suggest you report his channel to Telegram & Do NOT under any circumstances join the thief Mandaar’s Channel
What Kind of person does it take to let someone else do all the work while they steal your work?
Only a Worthless Lazy Thief Does This Type of Thing
@FoodAndRecipesWithCherokee 🦉
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Jalapeño Honey Corn Biscuits
1 ¾ cupall-purpose flour
¾ cupcornmeal
1 tbspbaking powder
1 tspgarlic powder
½ tsponion powder
1 tspsalt
1 cupfresh or frozen yellow corn
1 stickcold salted butter, shredded (like cheese)
1 cupshredded sharp cheddar cheese
1 cupbuttermilk
2 tsphoney
jalapeño Honey Butter
4 tbspsalted butter
1-2 tsphoney
1jalapeño, seeded, if desired, and chopped
1-2 tbspfresh thyme or chopped parsley
½ tspgarlic powder
sea salt
How to make
1. Preheat the oven to 425°F. Rub a 10-inch cast iron skillet with butter.
2. In a bowl, combine the flour, cornmeal, baking powder, garlic powder, onion powder, salt, and corn. Using your hands, mix in 1 stick of shredded butter and the cheddar cheese. Pour over the buttermilk and add the honey. Mix until combined.
3. Turn the dough out onto a floured surface. Pat into a 1-inch-thick rectangle. Fold one side into the center, then the other side on top. Like a letter. Turn the dough horizontally. Flatten into a rectangle again. Repeat the folding. Turn the dough horizontally one more time. Flatten into a 3/4-inch-thick rectangle.
4. Using a biscuit cutter, cut the dough into 3-inch circles. Re-roll the remaining dough and cut more circles. Arrange the biscuits in the prepared skillet. Brush the tops with milk. Arrange 2 tablespoons of butter around the biscuits. Bake until golden, 20-22 minutes.
5. Meanwhile, make the jalapeño butter. In a pan over low heat, melt 2 tablespoons of butter. Mix in the honey, jalapeño, thyme, and garlic powder.
6. Serve the biscuits warm with jalapeño butter and flaky salt.
@FoodAndRecipesWithCherokee 🦉
1 ¾ cupall-purpose flour
¾ cupcornmeal
1 tbspbaking powder
1 tspgarlic powder
½ tsponion powder
1 tspsalt
1 cupfresh or frozen yellow corn
1 stickcold salted butter, shredded (like cheese)
1 cupshredded sharp cheddar cheese
1 cupbuttermilk
2 tsphoney
jalapeño Honey Butter
4 tbspsalted butter
1-2 tsphoney
1jalapeño, seeded, if desired, and chopped
1-2 tbspfresh thyme or chopped parsley
½ tspgarlic powder
sea salt
How to make
1. Preheat the oven to 425°F. Rub a 10-inch cast iron skillet with butter.
2. In a bowl, combine the flour, cornmeal, baking powder, garlic powder, onion powder, salt, and corn. Using your hands, mix in 1 stick of shredded butter and the cheddar cheese. Pour over the buttermilk and add the honey. Mix until combined.
3. Turn the dough out onto a floured surface. Pat into a 1-inch-thick rectangle. Fold one side into the center, then the other side on top. Like a letter. Turn the dough horizontally. Flatten into a rectangle again. Repeat the folding. Turn the dough horizontally one more time. Flatten into a 3/4-inch-thick rectangle.
4. Using a biscuit cutter, cut the dough into 3-inch circles. Re-roll the remaining dough and cut more circles. Arrange the biscuits in the prepared skillet. Brush the tops with milk. Arrange 2 tablespoons of butter around the biscuits. Bake until golden, 20-22 minutes.
5. Meanwhile, make the jalapeño butter. In a pan over low heat, melt 2 tablespoons of butter. Mix in the honey, jalapeño, thyme, and garlic powder.
6. Serve the biscuits warm with jalapeño butter and flaky salt.
@FoodAndRecipesWithCherokee 🦉
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