These days tall glasses of milk are simply not my thing but that daily cappuccino and my slight baking addiction means the 3.25% is always at home in the fridge. There was, however, a time when a cold glass of milk was nothing short of incredible. Remember those little cartons we got in elementary school? There was nothing like sitting in that wee desk, impatiently waiting for your carton, then guzzling down that ice cold milk. I can almost taste it. Those days when your mom forgot to bring milk money meant you were in for the worst week of your life, well for an elementary student anyway.
Whether it’s a school milk programs or your daily glass, milk has become a big part of our lives. It’s thanks in part to the Dairy Farmers of Canada Milk Calendar. Produced for some 39 years, the calendar has found it’s way into Canadian homes for generations. I certainly remember flipping through the calendar as a child, excitement growing with each page turned. Perhaps I should have seen my food obsession coming. I would even wager my mom still has a pile of old calendars among her vast collection of cookbooks.
This year the milk calendar is dedicated to all those hardworking dairy farmers who work tirelessly to bring us 100% Canadian milk. I truly believe it takes a special kind of person to farm, a person so passionate about their food that they couldn’t imagine doing anything else. In true farm to fork style, this year’s calendar is a collection of recipes by the farmers themselves, from their own kitchens. From squash and apple soup to Mom’s chocolate chip cookies, this is sure to be a hit with Canadian families. I’ve been lucky enough to meet some of the passionate folks behind Dairy Farmers of Canada and this year a dandy package was dropped of with all the ingredients for these savoury Garlic Cheddar Biscuits.
With a crisp garlicky crust surrounding a fluffy cheesy interior, Meaghan Thornhill of Harbourfront Holsteins & Jezebel Jerseys in Antigonish shares one of the easiest biscuit recipes I’ve worked with. I would, however, suggest using a strong cheddar like PEI’s Avonlea Clothbound Cheddar or Cow’s Applewood Smoked Cheddar. I also think the recipe could handle more green onions but, then again, I jam those things in everything. As for the garlic, be sure to use garlic powder not garlic salt unless of course you’re into ridiculously salty food. I’d imagine real garlic would blow this recipe right out of the water. Next time.
The milk calendars went out in last Saturday’s newspaper but if you’ve yet to get your hands on one, you can order your copy on the Milk Calendar website. In fact, you can even have a gander at the past calendars. It’s so interesting to see how much has changed, how those orange melamine plates and sepia toned photographs of the 70’s were replaced by the stark white ones of today. What hasn’t changed is the passion of our dairy farmers. Those that rise at the crack of dawn, those that treat their cows as if they’re family, those that champion the regulations that see no growth hormones or antibiotics in our milk supply.
I don’t know about you, but that’s something I think we can be proud of.
- 2 cups flour
- 2 tablespoons baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup butter
- 1/3 cup chopped green onions
- 1 cup shredded Canadaian cheese like Old cheddar
- 1 cup milk
- 2 tablespoons butter
- 1/4 teaspoon garlic powder
- Preheat the oven to 425. Line a baking sheet with parchment paper.
- In a large bowl, combine flour, powder, cream of tartar, sugar, and salt. Using a fork or pastry cutter, cut in butter until crumbly. Stir in cheese and green onions. Gradually add in milk until soft dough is formed.
- Turn dough onto a lightly floured surface. Knead gently 3-4 times. Form into a square 3/4 inch/2 cm thick. Cut into 12 squares. Place 2 inches apart on the baking sheet.
- Melt remaining butter. Add in garlic powder. Brush half of the garlic butter onto the biscuits. Bake 12 min. Brush on the remaining butter and bake an additional 2 min or until golden brown.
- Best right out of the oven.