Cheese Biscuits

Cheese Biscuits

This recipe for biscuits is my favourite.  I found it accidentally on one of my favourite food blogs:  Joy the Baker.  I’ve adapted them in a bunch of different ways.  I made them with a sharp aged cheddar one morning for brunch.  They are light and buttery, and the ones where the cheese oozed out onto the pan and crisped a little were my favourite.

Cheese Biscuits |

Cheese biscuits |

Cheese Biscuits |

Cheese Biscuits
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  1. 2 1/2 cups all-purpose flour
  2. 1 tablespoon baking powder
  3. 1/4 teaspoon baking soda
  4. 1 teaspoon salt
  5. 2 teaspoons granulated sugar
  6. 1/2 to 1 teaspoon coarsely ground black pepper (depending on how spicy you like your biscuits)
  7. 3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into cubes
  8. 1 large egg
  9. 3/4 cup buttermilk, cold (if you don't have buttermilk, use just a little less than 3/4 cup of regular milk and squeeze the juice of one lemon into it & whisk)
  10. Cheddar cheese, cubed; amount to your preference
  1. Whisk together the dry ingredients in a medium bowl. Add the butter and use your fingers to incorporate it into the dry ingredients, just until the butter is about pebble-sized (don't overwork the dough!).
  2. Now add the buttermilk to the mixture and use a fork to combine into a shaggy dough. Finally, throw in the cheese cubes.
  3. Turn the dough out onto a lightly floured countertop and knead briefly until all the ingredients are incorporated. Shape the dough into a 1 1/2" thick disc and use a cookie cutter or drinking glass to cut out circular biscuit shapes. Gather up the scraps and re-form, cutting biscuits until no dough remains.
  4. Place your biscuits on a greased cookie sheet and refrigerate until ready to bake (just a little bit of refrigeration can make a big's good to cool the butter again after you've worked it with your hands).
  5. Bake at 350F until the tops of the biscuits are golden (and the cheese starts to ooze ;o)
  6. Enjoy!
Adapted from Adapted from Joy the Baker
Purple House Café




Pulled Pork Nachos with Goat Cheddar and Apple Salsa

Pulled Pork Nachos with Goat Cheddar and Apple Salsa

So, I had this idea for “gourmet nachos.”  (Is anybody doing that yet, or are we still on burgers?).  After much deliberation, I decided upon this recipe for pulled pork nachos with goat cheddar and apple salsa.  It’s a twist on some classic favourites and turned out AMAZINGLY.


You really have to try these.  Seeing as I’m sure you’re already making my Crockpot pulled pork recipe on the weekends and eating it for lunches and snacks and dinners and brunches throughout the week, these nachos aren’t too much of a stretch.  We actually ate them for breakfast (once again, a day in the life of a food blogger trying to make the most of natural daylight in her photography) – they’d be a totally unique brunch item or something great to serve at a party.  The apple salsa makes a great contrast to the salty, savoury flavour of the pork and the chips.  It was the perfect combination, in my mind.


Here’s what you do:

So, you have the recipe for the pulled pork.  Now, lay some tortilla chips down on a baking sheet and drop as much pulled pork as you want on top of them.  You could top with some thinly sliced red onions or something too – we just opted for a layer of goat cheddar.  Pop ’em in the oven at 350F until the cheese is brown and melty.

For the apple salsa:

Skin and cube 2-3 apples (depending on how many people you’re serving).  Toss with the juice of half a lemon, about 1/2 tsp. of cinnamon and a dash of chili powder.  I actually warmed my salsa in the microwave for about a minute so that the apples would get a little soft and more sauce-y, but you could do a crisp, cold version as well – up to you.  Try both ways and let me know what your favourite is!


Recipe is a Jessie original!

Coffee Bacon Sandwiches with Date Goat Cheese spread

I have wanted to make these sandwiches for forever!  In fact, many months ago, I devised a scheme whereby I would host a brunch and serve these sandwiches and this little Pinterest project that I simply could not get out of my mind:


They’re white chocolate with a yellow Smartie and two pretzels…irresistably cute brunch party favours.

But then my wee daughter and I needed to go off dairy because she turned out to be allergic to cow’s milk protein and I couldn’t conceive of hosting a breakfast without cheese and so the idea lived in my brain for months and months.

Then, the stars aligned and goat’s milk became an option and St. Patrick’s Day was coming up and the brunch idea was resurrected.  Finally, the coffee bacon sandwiches and tiny little bacon and egg favours would become a reality.


And what a beautiful reality.  Coffee bacon is my newest, favouritest thing in the world.  Oh my, these sandwiches were delicious.  And once the homemade bread was gone and the last of the whipped cream had been dropped onto Bailey’s sweetened coffees, people were still eating this bacon off the tray like it was candy. (also, I had a bunch of the spread left over, and it has been divine in my lunch this week, spread on a homemade tortilla with roasted red peppers).


(oh yeah, and you know what else we ate?  Vanilla Bean Sticky Buns with Bailey’s Caramel Sauce.  Stay tuned for THAT recipe….)

Here’s what you need:

For the bacon –

8 slices uncooked bacon (enough for 4 sammies…cook more if you’re feeding more)

1/4 cup freshly ground coffee

1/4 teaspoon chili powder

2 tablespoons packed brown sugar

2 tablespoons molasses

1 tablespoon water

For the goat cheese spread –

4 ounces goat cheese

4 medjool dates, pitted and coarsely chopped

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1/4 teaspoon crushed red pepper flakes

Here’s what you do:

Lay the bacon, overlapping each other with the fatty side facing up, on a baking sheet lined with plastic wrap.  In a bowl, mix together the coffee, chili powder, brown sugar, molasses and water.  Spread this mixture on top of the bacon.  The coffee will mostly rest on the fatty top of the bacon.  Cover the bacon with plastic wrap and marinate in the fridge for 2 hours or overnight.



Meanwhile, add all the spread ingredients to a bowl and mash together using a fork until well incorporated.  While you could certainly do this right before cooking the bacon and preparing your sandwiches, I did it the night before when setting the bacon to marinate and found that the flavours had incorporated into the cheese beautifully by the next day.



When you want to make your sammies, preheat your oven to 375F.  Line a baking sheet with parchment or tin foil and place the bacon on the baking sheet in a single layer.  Bake until browned and crisp.  Remove from the oven and pat any extra grease off with a paper towel.

To make the sandwiches, layer some of the goat cheese bread on fresh bread (toasted and buttered if you prefer), slap some bacon on there, and top with fresh spinach.




Recipe courtesy of Joy the Baker.

Pulled Pork

Pulled pork is a winter staple in our household.  I make it in the Crockpot, which is probably why – it’s just a matter of tossing in a few ingredients in the morning and by the time the cold afternoon sun stretches across the sky and we get home from work and daycare, the tangy sweet smell of this dish warms our house.  The other awesome thing about this dish is that you can make a lot of it and eat it for breakfast, lunch and dinner for days and days….

The other day, after coming home from a particularly sweaty hot yoga class, I toasted a slice of homemade bread and topped it with pulled pork and a fried egg to make a particularly fantastic post-workout brunch.


 Here’s what you need:

 4 lbs pork (I use tenderloin or pork roast), cut into chunks

1 cup onion, diced

4 cloves garlic, chopped finely

1 cup ketchup

3 cups barbecue sauce

2 tbsp vinegar

1 cup water

2 tbsp brown sugar

2 tbsp worchestershire sauce

1 tsp salt

Here’s what you do:

Place all the ingredients in the crockpot and turn on high.  Leave for approximately four hours, or until the pork is cooked (alternatively, you could cook it for about six hours on low heat).  Using two forks, shred the pork.  Allow to cook and soak up the sauce for another half an hour before serving – either on fresh buns to make pulled pork sandwiches, or straight out of the Crockpot with a fork.


Recipe adapted from my mom’s cookbook.