Cheddar Cream Biscuits with Corned Beef Hash

I made a corned beef using my crock pot on Saturday.  I added potatoes, carrots and cabbage along with extra spices.  I cooked the corn beef longer then the recipe called for so that it would shred nicely when added to the hash.  The cheddar biscuits are mild, and make a nice accompaniment.  I made Sweet and Spicy Cooked Apples to complete the meal.  (next posting)


Biscuits:

2 cups unbleached flour
2 teaspoons baking powder
1 cup cheddar cheese
1 to 1 1/2 cups heavy cream (I used nondairy creamer.  Less calories but still tasted delicious)

• Place rack on upper 1/3 of oven. Set oven to 450 bake
• Spray with nonstick spray
• Sift flour and baking powder in a bowl, add cheese
• With a fork, stir cream a little at a time, until there are no dry pieces of dough.  I only needed 1 cup of cream, the recipe calls for up to 1  1/2 cups
• Remove dough, and place onto a floured surface.  Roll to 1/2 inch thick
• Cut out with a 3 inch biscuit cutter
• Place 1 inch apart.  Cook 10 - 15 minutes
• Bake until golden brown

Makes 10 - 12 biscuits

                                         Corned Beef Hash:

2 lbs boiled potatoes

1 shredded onion (onions are not a favorite, so I opted to shred versus chop,  the taste is milder)

6 tablespoons unsalted butter 

1 lb shredded corned beef 
1 cup cooked carrots
1 cup cooked cabbage (optional)

Black pepper to taste

1/2 cup minced fresh flat-leaf parsley

• Cook onions in butter in a large skillet over medium heat until softened, and  begin to brown
• Add corned beef, potatoes and pepper and cook over high heat, stirring occasionally, until  browned and crisp; about 15 minutes.
• Stir in parsley
• Split biscuits and spoon hash onto bottom halves.  Put top on biscuits. 

-Queenie Cuisine