Cooler weather is upon us, and heartier snacks are in order. A quick bag of chips isn't going to cut it after an afternoon of readying the gardens for winter in brisk 50-degree weather. How about these easy cheese bombs instead? All you need is a roll of refrigerator biscuits (or you can make your own homemade biscuits and God bless you) and your favorite grass-fed cheese from Liberty Market or Blue Jacket Dairy (Blue Jacket has some lovely cheese curds that would work nicely also). Wrap up chunks of cheese (or those curds) in the dough, pinch it together well, brush it with a little butter (or not) and pop them in the oven. 20 minutes later you have a hot appetizer or snack that will satisfy even the chilliest yard worker. You can add whatever variations you like – some sliced black olives (maybe left over from the spaghetti and eyeballs), chopped mushrooms or other veggies would work well.
- 1 package of refrigerated biscuits
- Your favorite cheese, cut into 1” chunks
- 2 T butter, melted, or some good Extra-Virgin Olive Oil
Flatten each biscuit with your hands, and then wrap the dough around a chunk of cheese. Pinch the edges together tightly to avoid melted cheese leaking out during baking (this will still happen, but try to minimize it by sealing up the biscuits as well as you can). Place each bomb with the dough seam down against the pan. Brush with butter or EV olive oil (or not) and bake at 350 degrees for 20 minutes or until the bombs are nicely browned on top.
This should serve 4 (hah!) but will probably only serve 2 realistically.
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