Skip to main content

Spicy cheese drop biscuits

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!


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al