WHAT a moron!!

Because we love cheese biscuits so much, I decided to make double the recipe.

I baked one pan and couldn’t figure out WHY they were spreading out so much and why they were bubbling like crazy so early into the baking.

Then I realized… I hadn’t doubled the amount of flour… :lalala:

I’ll soften the rest of the dough in the oven overnight and mix in more flour to bake the rest of them tomorrow. rrrrrrrrrrrrrrrr

edit 22 December 2006: Well, I must say… THAT’S the bad method of making cheese biscuits!
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  • Or as Bugs Bunny would say, “What a maroon!” In the frenzy of making about 8 different kinds of cookies, plus Julekake (Norwegian Christmas bread), I completely left out the sugar in a batch of Bizcochitos (tradititional New Mexican Christmas cookies) and wondered why they turned to floury crumbs when I slid the parchment paper onto the cooling rack. Our wild birds are very well fed here.

  • ejm

    Many thanks for the words of comfort, Christine. Although I am sorry to hear that you had to give a whole batch of Bizcochitos to the birds. But I’m glad to hear that I’m not the only one who has made some errors because of trying to do too many things at once.

    (I’m happy to report that today’s ginger shortbread turned out very well.)

  • Ginger shortbread! Doesn’t that sound good! I am making something with ginger for Christmas eve dinner, either Spice Cake or Gingerbread. Glad to hear you rescued the cheese bisuits! I still have half the bizcochitos in the freezer. I had made logs and froze them so I might still be able to salvage the other half. What a goof!

  • ejm

    Good luck rescuing the other half of the bizcochitos, Christine!

    And I highly recommend the ginger shortbread. They’re fabulous and nicely different from my husband’s Scottish-style shortbread. (not difficult to make either) The recipe is at http://etherwork.net/recipes/chrcookies.html#ginger

    I plan to post soon about both kinds of shortbread.

  • Thanks Elizabeth, I’ve added your Ginger Shortbread recipe to my cookie files. I love the idea of using fresh ginger – so much more flavor and bite than the ground stuff.

  • Oh thank you for makign me feel less alone in my moronhood! My mom and I always used to make “cheese olives” – basically a cheese straw pastry of butter, flour & cheddar wrapped around stuffed olives and baked. The end result is a crunchy-on-the-outside little cheese ball with a tangy olive inside – heaven served warm with drinks. However… when you write down the recipe incorrectly from Mom’s recipe book and end up using equal quantities of butter and flour instead of half as much butter as flour… you get olives covered by a thin film of bubbly, buttery cheese which has spread out to a uniform depth of about 2mm across the entire baking sheet to form a blanket!! Yuck!! I felt like such a fool. Haven’t attempted them since, but I may try again this year.

  • ejm

    I know it’s wrong to laugh at the misfortunes of others, Jeanne, but I just can’t help it when I imagine the blanket of bubbling cheese with olive bits lurking below. (Not to mention that I so recently opened the oven to look in agonized disbelief at such a similar blanket :lalala:)

    Your mother’s cheese olives sound good. I urge you to try making them again. What kind of olives?