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THESE BITE-SIZED BISCUITS DELIGHT

PERFECT FOR: Book club meetings, potlucks, dinner parties.

MAKE AND TAKE: To serve at room temperature, prepare at home, transfer to serving plate and carry. To serve warm, assemble wedges on baking sheet to transport, and bake at destination.

MADE FAMOUS BY: Kay Kautz of Decatur, Ga., whose mother, Margaret Zevalkink, used to serve these little biscuits at book club meetings in Kent, Ohio, where she lived for 38 years. "I think there was always a Margaret Zevalkink book club," Kautz said.

The recipe, originally made with homemade biscuit dough but later modified for convenience, "was a hit with the ladies for the first course," Kautz said.

TIPS: The wedges are best served warm but also can be served at room temperature, or reheated for 5 to 10 seconds in the microwave.

Vary these little biscuit bites by sprinkling with fresh Parmesan cheese instead of cheddar, or a combination of the two. You also can sprinkle them with oregano or cayenne pepper before popping them in the oven.

Share the recipe for your favorite potluck, bake sale or casual gathering dish with us. Send the recipe, a short testimonial, your name, phone number and hometown to Jeanne Besser, Atlanta Journal Constitution, Eighth Floor, 72 Marietta St. NW, Atlanta, GA 303030. Or e-mail her at jbesser@ajc.com.

SNACK

Cheese Wedges

1 (25-ounce) package frozen uncooked biscuits, slightly thawed

2 tablespoons butter, melted

1 cup grated sharp cheddar cheese

- Preheat oven to 375. Arrange biscuits on a cookie sheet, pressing each one to slightly flatten. Cut into quarters. Brush the tops with melted butter, then sprinkle with grated cheese. Bake for 15 to 20 minutes, until golden.

Makes 48 wedges. Hands on: 20 minutes Total time: 35 minutes Nutritional information per wedge: 76 calories (48 percent from fat), 2g protein, 8g carbohydrates, trace fiber, 4g fat (2g saturated), 5mg cholesterol, 219mg sodium.

Up next:FOOD FILE

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