Nona (my maternal grandmother) played Merle Haggard records, and we'd sing the chorus of each song at the top of our lungs. I didn't know until years later that it was to block out the roar of the winds that shook the walls of her tiny house, and her way of calming my fears. One of my biggest joys was when she prepared potato salad. Eyes shining, I'd watch as Nona put pickles, onions, and eggs in a Mason™ jar, the screwed on a lid-type chopping mechanism. I loved pushing down the spring mechanism and watching the ancient blades chop the food.
Granny's kitchen was drastically different, but still intriguing. A modern dishwasher sat in the corner, a sharp contrast to the retro stove a few yards away. Loud singing was replaced the sound of my grandmother's quiet Texas drawl, regaling me with stories of hers and my father's childhoods.
Both ladies had a different method of cooking, but they both ingrained in me that love, that deep passion and drive to create a near-perfect dish. And as a result, a couple of weekends ago I was honored to win a second-place trophy for my cheddar herb drop biscuits.
Located below is the recipe for the two time award-winning recipe.
Cheddar-Herb Drop Biscuits
2 cups Bisquick™
1 cup sharp cheddar cheese
1 tablespoon Tone’s Tuscan Garlic Seasoning™
2 teaspoons Italian seasoning
¾ cup cold water
1/3 cup melted margarine
½ tsp. Italian seasoning
Heat oven to 450 degrees.
Mix Bisquick™, seasonings, water and cheese until a soft dough forms.
Using a two-tablespoon cookie scoop, drop onto a lightly greased cookie sheet.
Bake 8-10 minutes or until golden brown.
Mix margarine and Italian seasoning.
Remove the biscuits from the oven and brush with margarine mixture before removing from cookie sheet.