Crazy Cheesy Inhale And Sail Biscuits Recipes

Steps:

• Preheat oven to 400 to 425 degrees.
• Shred carrots and finely dice remaining vegetables. Set aside in a bowl and sprinkle with salt.
• Mix together remaining dry ingredients and black pepper.
• Cut butter into dice-sized cubes and blend into flour with pastry blender.
• Add cheese to flour mixture and toss together to coat well.
• Add vegetables to butter-flour-cheese mixture.
• Slowly pour vegetable broth into mixture, mixing quickly.
• Add enough milk a little at a time until the desired consistency of sticky but not soupy is achieved. (You may or may not use two cups.)
• Drop biscuits, using one-quarter cup, onto ungreased baking sheets.
• Bake about 10 minutes, rotate racks and bake 10 minutes more. Biscuits are done when they are browned and sizzly. Keep warm until serving time.

Steps:

• Sift the flour and a little salt into a bowl. Set a non-stick pan on the heat with 150ml cold water and the chopped butter. Bring to the boil, stirring until the butter melts. Tip in all the flour and, using a wooden spoon, beat hard until the mix becomes smooth and starts to leave the side of the pan.
• Remove from the heat, beat in the gruyère and half the parmesan and cool for 5 mins. Gradually beat in the eggs until you have a smooth, thick, but spoonable mix - you may not need all the egg. Can be set aside now for 2 hrs without chilling.
• When ready to serve, heat the oil in a deep-fat frying pan to around 180C. Using 2 teaspoons scoop up neat dollops and carefully drop into the hot oil. Fry 6-8 dollops a time for 3-4 mins until golden and crisp - dunk the dollops under to brown evenly. Reheat the oil as necessary. Drain on paper towels, sprinkle with the rest of the parmesan. Serve hot.