Weekday Vegetarian Thanksgiving: Spicy Cheese Biscuits


Photo: Kelly Rossiter

I don't normally serve bread or biscuits with dinner, but our vegetarian Thanksgiving dinner --- this is one of nine recipes -- was going to have sauces and gravy and no mashed potatoes to catch all that good stuff, so biscuits seemed like a great idea.

I could have made plain butter biscuits, or sweet potato biscuits, but there were a lot of bold flavours on the table and I wanted something that would stand up and be counted against everything else. I ended up making a spicy cheese biscuit and they worked very well.There is a lot of cayenne pepper in these biscuits and it definitely makes your mouth tingle, so if you have problems with too much spice, cut the cayenne down a bit. I didn't have any buttermilk, so I just added a bit of vinegar to some milk and let it curdle for a minute, just like my mom always did when I was a kid.

This was a very easy recipe which I made this in my standing mixer, taking just a few minutes to make. I had some leftovers which were delicious toasted the next morning for a bit of a spicy breakfast.

This recipe is from Bon Appetit, February, 1997.

Spicy Cheese Biscuits

3 1/2 cups all purpose flour
2 tablespoons baking powder
1 tablespoon sugar
2 teaspoons cayenne pepper
1/2 teaspoon salt
1 cup grated sharp cheddar cheese
1 cup grated sharp Romano cheese
2/3 cup chilled vegetable shortening cut into small pieces
1 1/4 cups chilled buttermilk

1. Preheat oven to 450°F. Butter large baking sheet. Sift first 5 ingredients twice into medium bowl. Mix in cheeses. Add shortening; rub in with fingertips until mixture resembles coarse meal. Add buttermilk, stirring until dough begins to form clumps.

2. Turn dough out onto lightly floured surface; knead gently until smooth, about 8 turns. Roll out dough to 3/4-inch-thickness. Using 3-inch-diameter biscuit cutter, cut out biscuits. Gather dough scraps; roll out to 3/4-inch-thickness. Cut out additional biscuits. Transfer biscuits to prepared baking sheet. Bake until puffed and golden brown, about 15 minutes. Serve warm.

More Weekday Vegetarian Thanksgiving Recipes
Parnsip Bisque with Crispy Chestnuts
Vegetable Tagine
Butternut Squash and Roasted Garlic Galette

Tags: Weekday Vegetarian

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