Northshore Magazine

Pimento Cheese Spread ere to 4 tbsp. mayonnaise 1 tbsp. finely grated yellow or white onion 2 tsp. dry mustard 1/4 tsp. cayenne pepper 2 c. (8 oz.) extra-sharp orange cheddar cheese, finely grated 4 oz. cream cheese, softened 2/ c. arred or canned piquillo peppers, drained and finely chopped tbsp. Worcestershire sauce 1 tsp. lemon uice Salt and pepper Hot sauce 1 elt tbsp. mayonnaise in small skillet over medium heat. dd onion dry mustard and cayenne and cook stirring oten until onion is sotened about minutes. ranser to large bowl and cool to room temperature about minutes. 2 dd cheddar cheese cream cheese peppers orcestershire sauce lemon uice 20 and remaining tbsp. mayonnaise to bowl and stir to thoroughly combine. Season to taste with salt pepper and hot sauce. Serve with toast points crackers or crudits. (or ease pimento cheese may be made up to a week ahead and storedkeeping rerigeratedin a covered container. ring the cheese spread to room tem perature prior to using in this recipe or serving.) Fluffy Buttermilk Biscuits e icuit 11/2 c. all-purpose our, plus more for dusting work surface tbsp. baking powder 1 11/2 c. cake our 1 tbsp. granulated sugar 11/2 tsp. salt 1/2 tsp. baking soda 1 stick ( oz.) unsalted butter, chilled and cut crosswise into thin slices, plus 2 tbsp., melted 11/2 c. buttermilk, chilled Honey (optional) 1 dust oven rack to middle position and preheat oven to . Line rimmed baking sheet with parchment paper. 2 hisk together allpurpose lour cake lour baking powder sugar salt and baking soda in large miing bowl. dd chilled butter to bowl and using two dinner knives cut into dry ingredients until miture resembles coarse meal. (ou can also toss butter slices in lour miture and quickly press one slice at a time between thumb and oreinger tossing with lour to evenly coat pieces.) dd buttermilk and stir with wooden spoon or sturdy rubber spatula ust till combined. miture looks dry add more but termilk tsp. at a time until dough is cohesive. Lightly lour a clean dry work surace. urn dough out onto prepared surace and gently knead ust until it comes together no more than times. at dough out into a inch rectangle and old into thirds. epeat procedure two more times then pat into a inch thick circle. 4 lour biscuit cutter and stamp outdont twist biscuits. rrange them about inch apart on pre pared baking sheet. ake biscuits until golden to minutes. ranser tray to cooling rack and brush with melted butter. Serve warm with honey and additional butter i desired. or more reces see nshoremag.comeneranng.

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