Crustless Quiche and Cheddar Biscuits

A simple biscuit mix that is all purpose. The directions given are in two parts – first for the mix and then ways to make it:

  • 6 cups flour
  • 4½ tsp baking powder
  • 1 Tbs sugar
  • 1½ tsp salt
  • 1 cup cooking oil

Combine dry ingredients. Add oil in thin stream while beating on low. Mixture should resemble course crumbs. Makes 8 cups. At this point, you can wrap up the mixture with instructions for a gift package, or keep going to continue making a great recipe and give that away instead!

Cheddar Biscuits

  1. Combine 2 cups of the mix and ¾ cup sharp or old cheddar cheese (I personally love Balderson old white).
  2. Make a well in the centre and add 2/3 cup milk. Stir until just moistened.
  3. Drop, using 2 Tbs each, separated by 2″ on a greased baking sheet. Bake at 400F for 12-14 min, or until just golden.

Makes 12 biscuits (approx 141 cal each). Wrap up with a soup mix as a gift or enjoy it with your own homemade blend.

Crustless Quiche

  1. Combine 1 cup each: diced cooked ham and grated cheese; spread evenly on greased 9″ pie plate.
  2. Combine in a blender: 1 cup milk, ½ cup biscuit mix, ½ cup diced onion and 3 large eggs; process until smooth.
  3. Pour into pie plate and bake at 350F for 40 to 45 min, or until it passes the clean toothpick test. Let stand for 10 min.

Serves 6 (approx 245 cal per wedge).

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2 Responses to “Crustless Quiche and Cheddar Biscuits”

  1. admin Says:

    This mix recipe cuts really nicely into thirds (2 cups flour, 1.5 Tbs baking powder and .5 tsp salt – I left out the sugar) if you are just making the biscuits

  2. admin Says:

    A year later and making it again to use up egg whites in a carton and left over cold cuts. We added diced red pepper and onion to a sprayed pie plate, and I added some oregano and basil to the egg/crust mixture. You can smell the goodness already!

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