A good biscuit is of those great morsels that melts in your mouth. They smell divine while its cooking and, if done correctly can make any meal just that much better. But until recently, biscuits had been a little difficult for me. They always end up too buttery because I did not get the butter chunks processed small enough, or too dense, or flat and not flaky. None of this was the case with these biscuits. These biscuits are super airy and light, with the right ratio of butter and cheese.
You could definitely eat these with gravy or more butter, but I thought they were flavorful enough to be eaten plain, right out the of the oven, piping hot.
Pepper & White Cheddar Biscuits. Makes 10 two inch biscuits.
5 1/2 T unsalted butter
3/4 C milk
2 C flour
1/2 t kosher salt
1 T baking powder
1/2 – 1 t fresh cracked black pepper, depending on how peppery you want these!
1 scallion, finely chopped
1/2 shredded aged white cheddar, chopped (I used a 5 year)
1 T flour (reserved)
Measure milk out and place in freezer. Chop butter and also place that in the freezer. Shred cheddar and place back in the refrigerator. Preheat oven to 425. Mix remaining ingredients together in a food processor taking care to ensure the baking powder is thoroughly mixed in. Add butter and pulse until you have a sandy textured flour mixture, this is about 10 pulses. Add cheese and pulse to combine, about 5 pulses. Add milk and process until mixture is a sticky dough.
Sprinkle half of the reserved flour on the counter and dump dough onto it. Sprinkle remaining flour over the dough. Touching the dough as little as possible form into a flat surface. With the dough 1/2-3/4 inch thick cut using a biscuit cutter or a juice glass. Place on a silpat or parchment lined baking sheet and bake for 12-15 minutes. Serve hot!