Paprika Cheddar Drop Biscuits

Apparently it's Martha Stewart week here on Dishing Up Delights. I didn't do it intentionally, I just had several recipes saved and they all happened to be from Martha. Here's another one. I found this courtesy of Joy the Baker. Did you see them? I made them because I wasn't in the mood to bake bread this weekend. I am so glad I did. They are phenomenal. They only take a few minutes to put together (even with the shredding of cheese). I completely forgot to sprinkle paprika on top. It didn't matter, they were still really good. I ate three within a few hours of each other. They are really, really good with scrambled eggs which is the way I have been enjoying them this week. They are also really good with a drizzle of honey.



Paprika Cheddar Drop Biscuits
(From Martha Stewart's Baking Handbook)

Makes 8 giant biscuits or 12 smaller biscuits

2 1/4 cups all-purpose flour
1 1/4 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
3/4 teaspoon paprika, plus more for dusting
6 Tablespoons unsalted butter, cold, cut into pieces
1 heaping cup finely grated cheddar cheese
1 1/2 cups heavy cream

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar and paprika. Using a pastry blender, or your fingers, cut the butter into the flour mixture until it resembles course meal with a few larger clumps remaining. Stir in the cheese with a fork.

Add the cream; using a rubber spatula, stir until the dough just comes together. The dough will be slightly sticky; don’t over mix. Using a 1/2-cup measure (for giant biscuits) or a 1/4-cup or 1/3-cup for smaller biscuits, scoop mounds of dough about 1 1/2-inches apart of the prepared baking sheet. Lightly dust with paprika.

Bake, rotating the sheet halfway through baking, until golden brown, about 15 to 20 minutes. Slide parchment and biscuits onto a wire rack to cool or let biscuits cool on pan for 5 minutes before removing onto a wire rack with a spatula. Serve warm or at room temperature.