Roasted Corn Guacamole & Carne Asada Soft Tacos


A delectable soft crunch of crust, followed by a featherlight, slightly sweet, flakiness, riddled with sharp cheddar cheese - in every bite.

A whole convergence of things brought us here today, like mighty rivers flowing toward the sea and meeting up before reaching destination, becoming a single unstoppable force.

We've been wallowing in sunny, unusually hot, late summer days here in the Okanagan for the past couple of weeks.  Then just a few days ago, it was like someone flipped the switch to the 'Autumn' setting.  It's still nice and warm most days, but the evenings and star-filled nights are decidedly cooler. 

Alas, summer is gone and, oh-oh, before long that OTHER season will be here.  But first, gorgeous, colourful, bittersweet Fall is starting to toy with us.  I love this time of year. Roadside fruit and veggie stands are bulging with the bounty of the season, the sun throws a warm, golden glow across the hills and even the moon is full of the glories of harvest, puffing itself up to almost fill the night sky.

Now that the sweltering, keep-out-of-the-kitchen heat of summer has passed, it's a marvelous time of year to get back into the kitchen and play.  Perfect timing, might I add, as September is one of those birthday months for us, and as luck would have it our first-born grandson, Palmer, was in house to celebrate his milestone 13th birthday yesterday.

When asked what he wanted for his birthday dinner, he didn't answer with the expected, homemade pizza or BBQ chicken or spaghetti.  Without hesitation he ordered, "Corn chowder please, Tutu-ma". 

Cheese-biscuitsCorn chowder it was.  And comfort laden, butter smeared, pillowy layered, hot-from-the-oven, cheese oozing, biscuits. 

This biscuit recipe, which is more like a scone in some ways, comes from my mom-in-law who is the most trustworthy source, period, for all things to do with breads. 

And just for you, in the name of biscuit perfection, I have tweeked and re-tested this recipe.  I tried and I tried and I tried, another batch, and another george I think I've got it!

One bite will lead to another, will lead to another, will lead to a cheesy, crumb-tickled smile of satisfaction.  Mick, was wrong.  I can me some satisfaction and some fine biscuit lovin' happiness too.

So let the forces of time, the changing of the seasons roll.  Bring it, Mother Nature!  With comfort from our kitchens warming our bellies we can take whatever you throw at us.

Happy Birthday Palmer!  (And River boy too! We miss you!)  Thanks oodles Mar for the best damn cheese biscuit recipe to be had and all the love baked into every sinful mouthful.


2 cups flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into small bits
1 1/2 cups grated sharp cheddar cheese, or your favorite cheese
1 egg beaten in a measuring cup, with canned milk, milk or cream added to make 1 cup

Preheat oven to 425F.

In large bowl, whisk together flour, sugar, baking powder and salt.  With fingers or pastry cutter lightly work butter into dry ingredients, being careful just to break the butter pieces up a bit, but not to completely incorporate.  Mixture should resemble coarse crumbs. 

Stir in cheese.  Pour in egg-milk mixture and lightly stir with a fork 'til dough forms a soft, slighty sticky, ragged dough ball.

Turn dough onto a lightly floured surface, kneading gently into a disk.  With floured rollling pin roll dough into a 1/2 thick rectangle.  Fold the dough over onto itself in three sections as if folding a letter.  Again with floured rolling pin roll dough to about 3/4" thickness.  Using floured, approximately 2-inch cutter, cut out rounds, placing onto buttered baking pan or baking dish. Gather scraps and pat out to cut or form remaining dough into biscuits.

Bake for 15-20 minutes until deep golden brown and scrumptiously aromatic.  Let cool just a bit.  Serve hot with butter, crab apple jelly or golden syrup.