Cheddar & Cayenne Pepper Buttermilk Biscuits

I feel like cheese is never a bad addition to anything. In this case, biscuits!

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I use a pretty basic recipe for biscuits. It’s on the back of the Clabber Girl baking soda canister. It’s just baking soda, all purpose flour, salt, buttermilk, Crisco, and butter. Then you can add anything you like. Or not; there’s nothing like a hot, buttery plain ol’ biscuit.

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Today, I just added grated cheddar cheese, black pepper, and cayenne pepper.

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It seems like there are a bunch of things that you need to make biscuits, like a dough incorporating tool of some sort, or a biscuit cutter. Nonsense, I say! I don’t even have a rolling pin!

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Instead, I used a tall glass. One of those old POM juice glasses. As soon as this company stopped selling their juice in these glasses, they became a hot commodity. Shout out to the wonderful Jennie Burrowes for giving me this one! It doubles as an excellent rolling pin. Who knew? You could use pretty much anything tall and straight. And round. Duh.

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As far as cutting goes, choose any glass that is the size you’d like your biscuits to be. Easy peasy. As for breaking up the fats into the flour, it’s as simple as a fork against the side of the bowl.

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This is my favorite part. I just love biscuit dough.

Here’s my recipe:

(basic biscuit dough from Clabber Girl Baking Powder)

2 cups all purpose flour

2 & 1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 teaspoon cayenne pepper (you may want to cut back if spicy isn’t your thing)

1 teaspoon black pepper

1/3 cup vegetable shortening

3/4 cups milk

1 Tablespoon butter, cold and cubed

1/2 cup cheddar cheese, grated

First, whisk together the flour, salt, baking powder, cayenne pepper, and black pepper. Then, using your fancy dough incorporating tool (or a fork), incorporate the shortening and butter. Work it until there are mostly just pea-sized lumps and some flakes. Then, make a well in the center of the mixture and pour in the buttermilk. Incorporate gently with a fork until all the flour is wet. Turn the shaggy dough out onto a well-floured surface, and knead a few times to smooth things out. Roll out the dough (about an inch thick) and cut out your biscuits. Bake for 11-15 minutes in a 475 degree oven.

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Last step: enjoy!

2 thoughts on “Cheddar & Cayenne Pepper Buttermilk Biscuits

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