Monday, February 14, 2011

Chile Cheddar Biscuits

Cheddar Chile Drop Biscuits

The hubby and I decided to make biscuits for dinner the other night. I've been on a quest, to find an AMAZING biscuit recipe. One that stacks up to the pillow-y, soft, amazing biscuits of the best down home diners. We tried a couple of different recipes, none of which have caught my fancy. This time we tweaked this recipe from Joy the Baker.

Makes: 12 biscuits


2 1/4 cups flour + a bit to flour the pan
1 1/4 tsp baking powder
3/4 tsp baking soda
1 tsp salt
2 tsp sugar
1/2 tsp chile powder
6 Tablespoons unsalted butter, cold, cut into pieces + a bit to grease the pan
1 generous cup cheddar cheese
1 1/2 cups heavy cream

PREHEAT oven to 375F
RUB baking sheet with butter then flour

WHISK together flour, baking powder, baking soda, salt, sugar, and chile powder
CUT butter in with a pastry blender (or a fork)
ADD cream
STIR just until the dough comes together

SCOOP dough onto prepared baking sheet using a 1/4 cup scoop
BAKE 15-20 minutes


My Thoughts
1. These biscuits were AMAZING. Light with a perfect crumb, everything a drop biscuit should be. I could happily make infinite variations on these forever.

2. The cheese did not add much flavor-wise (in my experience cheese never does in bread) but it did enhance the texture, giving a creamier feel and a bit of the gooey-pulling-apart of melted cheese.

3. The chile flavor was undetectable, though we could see the small dark flecks.

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