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.