Bad-For-You, but Oh, So Good! Biscuits

We generally eat a pretty "whole foods" diet around here.  I guess that's why there's been a box of Bisquick sitting in our cabinet since last December (when I used a bit of it to make a Sausage Bread for Christmas Brunch).

I recently scored some KerryGold Ballyshannon cheese, and while it's a bit, um...cheesy to be eaten outright for our taste, I hated to waste it knowing all the nutritional benefits of grass-fed cheese.

Cue the lightbulb.  Cheesy-biscuits!  I used the Bisquick directions as a base, and then added in a few of my own to make these delicious, Garlic-Buttery Cheese Biscuits.  The way I look at it, the nutritional benefits of the cheese cancels out the terrible-for-you-ness of the Bisquick....(just roll with it..).

If you want to make your own batch of soft, warm, deliciousness, here's what you'll need:

2 and 1/4 Cups Bisquick mix

2/3 Cup Milk

1/2 stick melted Kerrygold Pure Irish Butter - Unsalted (8 ounce)

2 cups shredded Kerrygold Ballyshannon Cheddar Cheese

1 tablespoon Garlic Powder

1 teaspoon sea salt

1 tablespoon Florida Crystals Organic Cane Sugar Jug, 3 Pound


Directions:

Preheat oven to 425 degrees

Mix dry ingredients.

Add wet ingredients.

Fold in cheese.

Line a baking pan with parchment paper (wash less dishes!!)

Scoop dough into 1/4 cup sized biscuits and plop onto pan

(**I use coconut oil spray and just spray my 1/4c measuring scoop before every couple of scoops.  They plop right out of the scoop onto the parchment paper in perfect little mounds).

Bake for 10-12 minutes.

This will yield 10 biscuits at this size.

Enjoy!!!

Pin this recipe so you don't forget!!  Your tummy with thank you!

Tried this recipe?  Let me know how you like it or if you made any changes in the comments section below!

xo,
Mel

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Vegetarian Enchiladas for Cinco de Mayo!

I love Mexican food. I don't know if it's because I grew up in Texas, or because I just like spicy foods in general, but enchiladas are one of my favorites.  I came up with these enchiladas during the year we went vegetarian, but they're such a household favorite that I continue to use them for Meatless Mondays.

Let me put my **Disclaimer** here:  If you are Mexican, turn away now, before you get angry.  There is virtually nothing authentic about these enchiladas, and your great grandmothers' will probably begin to haunt me after I post this.  They sure are tasty though....

Here's what I normally use to make them:

1 bag frozen corn
1 small can green chilies
1 large or 2 small cans (red) enchilada sauce
1 red onion
1 can black beans
1 pack flour tortillas (yes, enchiladas are usually in corn tortillas, but I really don't like soft corn tortillas)
1 bag (2.5 cups) shredded cheese (the mexican blend is really good)

That's it.

I was so excited to have these for dinner, but when I started to make them, and realized I only had a yellow onion, no corn, and no green chilies.... whomp, whomp, whompppp....

Depressing.

I wasn't going to let that stop me.  Instead of corn, I subbed diced tomatoes, added in some taco seasoning to make up for the green chiles, and used a yellow onion in place of the red.  They turned out alright.... but trust me, you really want to use the ingredients I listed above.  But because I say so, just pretend the pictures below have the proper ingredients.  Ok, thanks.

Preheat your oven to 350 degrees.

Saute the onion in a pan with a bit of oil, add in the frozen corn, then the green chiles, and lastly the can of black beans.

Lay a scoop of mixture down the center of a tortilla, then sprinkle with cheese and roll up.  Place into a 9x13 glass baking dish.

Repeat until you have filled the baking dish.  Depending how you stuff them, you can usually get about 6 in a dish.

Pour 1/2 of the large can (or 1 entire small can) of enchilada sauce on top of the enchiladas.  Try and let the sauce seep under and in between the enchiladas a bit, you'll be glad you did.  Pop the dish into oven and bake for 30 minutes.

Remove dish from oven and add 1/2 of the remaining enchilada sauce on top of the enchiladas.  Sprinkle with the remaining cheese, and top off with the last bit of enchilada sauce.

Place dish back into the oven for 10-15 minutes (until cheese has melted).

Enjoy your tasty (and cheap!) non-authentic Mexican meal for Cinco de Mayo!

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