Hey guys! We’re doing something savory today, and this recipe is super yummy and super easy! If you’ve never made homemade biscuits, they are really simple to pull together and so delicious on a Saturday morning (or any morning).
These biscuits have lots of shredded cheddar cheese and chopped Serrano peppers running throughout for a little spice. Let’s get to it!
This recipe makes a pretty classic flakey buttermilk biscuit. It starts by mixing up the dry ingredients and cutting in cold butter with your hands or a pastry cutter. Then, we’re tossing in shredded cheddar cheese and chopped up peppers of your choice until everything is coated and looking like this:
Pour in the buttermilk and use a fork to gently stir and fluff everything together. At this point you should have a dry but clumpy dough- don’t worry or add more buttermilk, it will come together! Then turn it out onto a clean work surface.
You want to gently knead the dough together, and pat it into a large rectangle. It will still be a bit dry at this point. Use a bench scrapper to help you fold the rectangle in half. Repeat the process of patting it out and folding it in half 3-4 times. After that, your dough should be much more cohesive! Pat it out into a rectangle about 3/4-1 inch tall, and cut out 2-inch biscuits. You should get about 6, and then you can layer and pat out the scraps to get another 2 biscuits.
Pop the whole tray into the fridge for about 20 minutes while your oven preheats. Then generously brush each biscuit with the additional buttermilk, and optionally sprinkle the tops with flakey salt. Pop them into the oven to bake until they are tall, flakey, and golden brown! Enjoy them warm.
Once you get the hang of the process, making biscuits is really easy. But I’ve got a few tips and tricks to help you along the way:
Hope you guys enjoy this one!
Line a large baking sheets with parchment paper or a non-stick sheet. In a large bowl, stir together the flour, sugar, baking powder, salt, and pepper. Using a pastry cutter or your hands, cut in the shortening until the mixture has small, pea-sized chunks of shortening throughout. Toss in the chopped Serranos and shredded cheddar cheese until everything is well coated in flour. Stir in the buttermilk until the dough begins to form.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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