Monday, February 27, 2012

Cheddar Pepper Biscuits

Cheddar Biscuits

I've been making a lot of this soup again recently. It's a nice way for me to fill up during my lunch breaks without feeling weighed down. I've been skipping the saffron yogurt and instead paired the soup with these biscuits. The recipe was recommended by Olga and I loved it. These are so easy to make and are quite decadent. I love the hint of spice that the sriracha gives them. I accidentally overdid it with the buttermilk so these came out more like biscuits than scones, but still tender and moist so no complaints from me.

One year ago: Pea Shoots with Shrimp, Bacon, and Chives
Two years ago: Blood Oranges with Mascarpone, Honey, and Pistachios
Three years ago: Roasted Poussin with Braised Romaine

Cheddar Pepper Biscuits
(Adapted from Pinch My Salt)

Makes 8 large scones

1 1/4 cup cake flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup (1 stick) frozen unsalted butter, grated and kept cold until ready to use
1 1/4 cup shredded extra-sharp cheddar cheese, divided
1 cup cold buttermilk
1 large egg
1 teaspoon sriracha
2 tablespoons unsalted butter, melted
1/2 teaspoon paprika

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, sift the flours baking powder, baking soda, salt, and pepper. Whisk the dry ingredients together to make sure they are well combined. Mix the butter into the flour mixture until you have pea-sized pieces. Mix in 1 cup of cheddar.

In a small bowl or measuring cup, whisk the buttermilk, egg, and sriracha. Pour the buttermilk mixture into the flour and cheese mixture. Use a wooden spoon to combine all of the ingredients, just until the dough comes together.

Turn the dough out onto a lightly floured surface. Form the dough into a circle and press it down until it is about 1-inch thick.  Cut the dough in half and then cut each half into four pieces. Transfer the unbaked biscuits to the baking sheet..

Mix the paprika with the melted butter. Brush the top of each biscuit with the melted butter and sprinkle with a bit more cheese. Bake for 15 minutes until the tops are golden and the cheese is melted and bubbling. Serve warm.

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susan said...

What a great lunch, Esi. I am going to try and make these, GF (and maybe add some bacon!).

Erica said...

The melty cheese on top looks just fabulous. Perfect for SO many soups/stews/chilis

Kristina Vanni said...

I am always looking for new ideas to pair with a good soup. These sound so flavorful and light! A great accompaniment for delicious dipping.

Joanne said...

Saffron yogurt sounds good...but these sound WAY better!

marla said...

This scones look like a great side for soups and chills!

Let Me Eat Cake said...

i love cheesy biscuits! i'm not gonna lie i love cheesy biscuits from red lobsters hehe :)

vanillasugarblog said...

i'm sorry i've missed so many posts :-( my life has been shit lately.
just send me these biscuits and i should be fine. OK? good lol

Diana said...

Aaah I forgot about the lentil soup! Must make soon - with these biscuits of course. Sriracha in baked goods = Genius to the max.