Pepper Jack Biscuits

  • Pepper Jack Biscuits

    Don’t let the anemic-looking biscuits in the picture above deter you from making these, because they are unreasonably easy and and at least seven times better tasting than they look.  (I have been down this biscuit-busting road before, I know.  For some reason our oven decided not to like me, from the day we moved in, and it won’t let me get it to 425º unless I’m really lucky [or willing to pay the Fisher & Paykel people to maybe fix it], and because I am too nice &/or cheap to fight with it I just accepted that it got to 390º [let’s be honest- I was thankful that it even worked at all]… and I ended up with biscuits that tasted GREAT but looked like NOT SO GREAT.  Don’t judge a biscuit by it’s cover, Judgy Judgerson.)

    But really, The Husband made a totally sad but appropriate joke when he saw them cooling on the oven, as we dished out our ginger carrot sweet potato soup for dinner*:

    “When are you going to put these in the oven, Jo?”.

    Ugh.

    Adapted from Scratch This With Sandy’s recipe…

    2 1/4 cups all-purpose flour (plus extra for rolling)

    1 tablespoon baking powder

    1 tablespoon sugar

    1 teaspoon salt

    1/2 teaspoon smoked paprika (plus extra to sprinkle on top of dough)

    1/3 cup butter

    1 cup milk

    1 1/3 cup shredded pepper jack cheese

    1. Preheat oven to 425º and line a baking sheet with parchment paper.
    2. In the bowl of a food processor (or another large bowl), mix flour, baking powder, sugar, salt and paprika together.  Pulse or cut in butter to resemble coarse crumbs the size of peas.
    3. Add milk and gently pulse/ stir together, adding all but 1 cup of cheese near end of mixing process.
    4. Place dough on lightly floured surface and knead gently 1o times.  Pat dough out to about 3/4″ and cut out biscuits with a knife or biscuit cutter of your choice.  Sprinkle remaining 1/3 cup of cheese over tops of biscuits, and extra paprika over top of cheese (optional).
    5. Place on prepared baking sheet and bake for 15 minutes, until lightly golden.

    Tips:

    • Prefer another kind of cheese?  Go for it!  Mix & match!  Whatever!
    • Flour your knife or biscuit cutter before cutting the dough.
    • Brush tops with butter as you remove them from the oven.  More… butter… is… better…
    • These freeze really well.  Just wrap well and thaw until room temp- and ideally warm in the microwave for 12 seconds before inhaling.
    • Enjoy!
    • *Does the soup sound good to you?  It was my Favorite Soup of All Time.  Lemme know if you want it and I’ll send you the recipe.

     

    Print Friendly, PDF & EmailClick Here to PRINT This Recipe Now!

    Related Recipes & Posts:


    January 9th, 2016 | More Sweets Please | No Comments | Tags:

Leave a Reply

* Name, Email, and Comment are Required