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.