Cheesy Herb Biscuits

2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons chopped fresh chives, OR 2 tablespoons dried chives
1 teaspoon dried thyme
1 cup grated sharp cheddar cheese
4 tablespoons (1/2 stick) butter

4 oz. (half of regular sized package) cream cheese

3/4 cup milk

Preheat the oven to 425. In a medium-sized bowl, whisk together the dry ingredients, including the grated cheese, until everything is evenly distributed. Using a pastry blender or your fingers, cut in the butter and cream cheese, mixing until crmbly; some large chunks of cheese and butter can remain. Pour in the milk while tossing with a fork; the dough should remain a bit crumbly but hold together when squeezed. Add an additional 1 to 2 tablespoons of milk if needed.

Turn out the dough onto a lightly floured work surface and fold it over a few times so that you can be sure it's totally cohesive. Roll it out 3/4-inch thick. Cut it into 2-inch biscuits. Place the biscuits on parchment-lined baking sheets.

Bake the biscuits for 15 minutes, until they're lightly browned.

Makes twenty 2-inch biscuits

New and Improved

Thank you for visiting my new and improved Kitchen Joys blog.  Be sure to visit our traditional family recipes at my archived Kitchen Joys.  Stay tuned for many more delicious recipes!!!  Hope you all will enjoy my new, updated Kitchen Joys!!!

Black bean and Corn Salsa

1 (15 oz) can black beans
1 (15 oz) can corn
3/4 cup finely diced red onion
3/4 cup red or green bell pepper
1 jalapeno, minced (or for spice 2 jalapenos)
1/2 cup balsamic vinegar
1/3 cup olive oil
1 1/2 teaspoon Dijon mustard
Salt and pepper
1/4 cup chopped cilantro

Combine all ingredients and mix well. Refrigerate up to 3 days. Bring to room temperature and add a few sprigs of cilantro for garnish.

Whole Wheat Loaf Bread

1 1/2 cups hot water
1 cup cold milk (The resulting temperature will be lukewarm, so as not to kill the yeast)
3 eggs
1/3 cup oil
1/3 cup honey
4 1/2 teaspoons instant yeast
6-7 1/4 cups whole-wheat flour
1 Tablespoon salt

Combine water, milk, oil, honey and eggs in a mixing bowl. Add yeast and about 5 cups of the flour. Mix on medium speed until well blended. Add the salt. Continue to mix adding the flour 1/2 cup at a time. Make sure all the flour gets mixed in. When the dough pulls away from the side of the bowl enough flour has been added. Turn the speed to high and allow to knead 10-12 minutes, or until the dough forms a smooth ball. Let rise until double.
After rising, form into 3 loaves or 36 dinner rolls. Place loaves in greased loaf pan. And the dinner rolls on parchment lined cooking sheets. Let rise until at least double in size. Paint with a scrambled egg for a shiny look. Bake at 350 degrees for 25-30 minutes.