Airy Queso Fresco Biscuits

I’m in back in my parents’ house in Syracuse, snuggled on the couch, drinking tea, and watching The Real Housewives of Beverly Hills.  Real life.

Fritz and Henry were left behind while Fritz finishes up classes, then they’ll be driving up for the rest of the week on Wednesday.  I miss that man.  And that cat.

Even if he is most likely a certified psychopath.

Anyway.  One of my favorite things about coming home is that my parents’ fridge is stocked with tons of stuff I love but never have the chance (ahem…money) to buy.  For example, the cheese drawer is always stuffed with cool stuff, there’s scallops and shrimp just begging me to have my way with them, and tons of fresh veggies callin’ my name.  And I’m here to oblige.

For some reason Dad has a bunch of queso fresco that needed using, so I did a quick Google search and found this recipe on a blog called In Sock Monkey Slippers for some queso fresco biscuits.  So glad I made ‘em…and I already ate two (for testing purposes, of course).

Airy Queso Fresco Biscuits (adapted from this recipe)

• 1 C all-purpose flour
• 1 1/4 C milk
• 1 C queso fresco
• 1 egg (at room temperature)
• 1/2 t salt
• 1/3 C extra virgin olive oil

Preheat the oven to 400 degrees.  This is one of my favorite types of recipes–the blender kind.  So easy!  Combine all the above ingredients in a blender and blend for a few minutes until super smooth.

It should look thick and creamy.

Divide the batter into well-greased muffin tins–the original recipe claimed it only made six biscuits, but I had more than enough for nine–filled to the top.

Bake on the middle rack for 20-25 minutes, until the tops are a nice deep golden brown.

I had to call these “airy” in their name, because they really do not have the texture of biscuits at all.  They are light and crunchy on the edges, and then cheesy and doughy in the inside.  Super good.  They are only an egg or two away from being a cheesy pop-over, really.  They rise using the same method (hot oven and steam).

I love these–the queso fresco really makes for a nice, savory taste that’s not too heavy or greasy.

And as a warning–I read some comments from the original blog and it seems like these biscuits will NOT work with other cheeses, so either use queso fresco or find another recipe.  Or experiment away–but don’t be mad at me if it doesn’t work!

So many things have happened since I last blogged–we went to PT prom for my last year with our great friends Cait and Jeff:

Cait and Jeff also took a lot of totally gorgeous pictures of us for a Christmas present spectacular–they have been working really hard this year on their new photography business (Jensen Photography) and as you can see, they are incredibly talented!  You can check them out at their website if you want to see how cool they are.

Lastly, I’ve been preparing for my sister’s baby shower, and she just tagged me in a photo of her on FaceBook–check it out!  This was taken a few weeks ago, so I can’t wait to see the real live baby belly on Friday!