If you’re like me and you love all things spicy, you might be constantly looking for new ways to incorporate a bit of heat into the food you love.
If thing sounds like you, look no further than these cayenne cheddar biscuits!
I took the no fail Cook’s Illustrated buttermilk biscuits and added generous amounts of sharp cheddar and cayenne pepper. And the resulting biscuit is tender, cheesy, and has the perfect amount of kick!
The Cook’s method I’ve described below is definitely my new preferred way of making biscuits. Instead of working butter into the flour using a pastry cutter or your fingers, you melt the butter and pour it into very cold buttermilk. In the cold milk, the butter forms small globs. Just add the buttermilk mixture to your flour, and all the work of breaking down the butter is done for you!
These biscuits are perfect for a weekend brunch. I use them to make breakfast sandwich filled with bacon and eggs. They’re so easy to make that you could also quickly whip them up on a weeknight and serve them alongside hearty chili.
Cayenne Cheddar Biscuits
- 1 cup buttermilk
- 1 stick butter, melted and cooled slightly
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp sugar
- 2 tsp cayenne pepper
- 2 tbsp fresh parsley, chopped
- 1 1/2 cup sharp cheddar cheese, shredded
- Preheat oven to 425F. Spray a large cast iron skillet with nonstick cooking spray, or line a baking sheet with parchment paper or Silpat.
- Place buttermilk in the freezer, and chill until it is very cold, about 10 minutes.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, cayenne pepper, and parsley.
- Once the buttermilk is chilled, stir the melted butter into the buttermilk. The butter should form into small globs in the milk.
- Stir the buttermilk mixture into the flour until just combined. Fold in cheese.
- On a clean, floured work surface, roll out the dough and pat down until it’s about 1 1/2 – 2 inches thick. Using a 2 1/2 or 3 inch biscuit cutter, cut out the biscuits. Place the biscuits in the prepared cast iron.
- Bake for 18-20 minutes, or until biscuits are lightly browned.
- If desired, brush hot biscuits with 1 tsp melted butter mixed with about 1/8 tsp cayenne pepper and 1/8 tsp salt.
- Inspired by Cook’s Illustrated recipe on Serious Eats.