I am off to rehearsal tonight for The Magic Flute. Today is overcast and cold, I have a bunch of voice students to teach, I just finished ballet, and then I will be out late singing my brains out for the chorus rehearsal. I need something filling, something comforting, something warming.
So obviously carbs- but what kind? I want it fast, so bread is a no. I want it savory, so no to waffles, muffins, pancakes, etc. I only want to put butter on it, so pasta is out. Solution? Drop biscuit. Dead simple to make and baked in about 25 minutes.
But wait; I want flavor and biscuits are mostly flavor carriers. I can add the cheddar cheese I have in the fridge but what can put it over the top?… Cayenne pepper! A beautiful, warm heat, perfect for this chilly day.
This biscuit is absolute perfection; fluffy, tender, spicy, cheesy, crispy on the exterior- truly heaven on a plate. Enjoy!
1 stick butter, grated into the dry ingredients
1 1/2 cups flour
1/2 cup shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon cayenne
black pepper, to taste
2 teaspoon baking powder
3/4 cup whole milk
Preheat the oven to 400 degrees F. Butter a cast iron skillet.
Whisk together the dry ingredients. Grate the cold butter into the flour and whisk; add in the shredded cheese and whisk. Pour in the milk ad stir until all the flour is moistened.
Using an ice cream scooper, drop mounds of the biscuit dough onto the cast iron skillet. Bake in the oven for 20-25 minutes, until golden brown. Devour!