Ranch, Shallot Biscuits
Remember Jeff Smith, The Frugal Gourmet? He would be so proud of this recipe. I really love to "repurpose" food. I had about 1/2 cup of leftover Ranch dip that I knew nobody would touch again. I diluted it with enough skim milk to make 1 cup and used it in place of regular milk, in a good old fashioned biscuit recipe.
I also added my favorite recent find, the toasted fried shallots from the Chinese store, that I've been using in EVERYTHING. The package is huge and lasts forever. I would suggest storing any unused shallots in the fridge to keep it from going rancid. The resulting biscuits were very light and flavorful, reminiscent of these little Chinese scallion breads that I remember having at dim sum. I hope there'll be some left, when Austen gets home from school.
2 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon brown sugar
1/2 C fried shallots
1/2 stick butter, sliced and freeze for 1/2 hour
1 cup milk/dip mixture
In a medium bowl, combine dry ingredients. Mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk/dip mixture, just until moistened. Do not over mix. Flour hands and pull off about a 2 tablespoon-size piece of dough and form into discs, ~ 1/2" thick and 2" wide. Try not to over-handle dough. Place discs next to each other in an ungreased baking sheet. Let rest for 1/2 hr.
Preheat oven to 450°F. Bake for 10 to 12 minutes or until lightly browned. Serve warm.