Fun in the Cadigan kitchen in the wee hours!
I think I’ve bested myself with these biscuits.
The original recipe was a goat cheese, mascarpone and chives scone, but a dear friend is allergic and I felt like goat cheese and mascarpone was a bit too gluttinous this morning ― especially after last night. I wanted some kick, and I wanted gooey cheese. Goat cheese was not conducive to that, but pepper jack was.
I substituted the main stars of the original recipe, but mine follows closely and is truly mind-blowing. I was really worried about the texture but this might have been the best thing I made all morning!
As I’m writing this post a week later, I feel a hankering for a warm one and that means a lot, because I do not normally crave something I’ve made so recently. All the preparation, picture taking, eating, and posting usually gives me at least a month before I want to make a particular recipe again. And so, I feel confident when I say, MAKE THIS.
I somehow did not get a picture of my freshly baked biscuits. The atrocity! I’m internally crying, but that’s okay because I will just have to make these again! (and again! and again! visit me! I’m too scared to make new friends!)
Anyway, make these and then eat them fresh. Biscuits tend not to keep well and if you do end up making a batch that’s too large, perhaps freeze the dough and bake what will be eaten.
- 3 cup flour
- 1 Tbsp sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp black pepper
- 1/2 cup + 1/8 cup butter, cold and cubed
- 1 egg
- 4 Tbsp buttermilk
- 1/2 cup sour cream
- 1/4 cup mascarpone cheese
- 1/4 cup chives, chopped
- 1 cup pepper jack cheese, finely diced (used 8 oz package)
- 1 egg
- 1 tsp black pepper
- 1 tsp smoked paprika
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the flour, sugar, baking soda, baking powder, salt and black pepper.
- Rub the butter into the flour with your fingers, until the mixture resembles coarse meal. There should still be some pea-sized butter lumps.
- In a small bowl, combine the egg, buttermilk, sour cream and mascarpone.
- Add the wet ingredients to the dry and mix well.
- Add the chives and pepper jack cheese.
- Dump the dough onto a surface and knead until it comes together. This should take about 10 kneads.
- Roll the dough out to about 1/4-1/2 cm cm of thickness.
- Fold the dough equally into an accordion-like shape and press the layers into each other. (Pretend the rolled out dough is a piece of paper and fold it in half, then in half again. If the rolled out dough is large enough, fold it in half again. You want the width to be at least 5 inches.)
- Once the dough is pressed, roll the dough out to about 2 cm thickness.
- With a sharp blade, cut the dough into approximately equal squares and place onto a greased baking pan.
- In a bowl, beat the egg to prepare for an egg wash. You can also add water or milk to thin out the mixture.
- In a separate bowl, combine the black pepper and smoked paprika.
- Brush the egg wash onto the biscuits. Top with the spice mixture.
- Bake for about 11 minutes, until golden.
- Don't put too much egg "wash" onto your biscuits. You don't want an omelette of sorts on top of your biscuits ― unless you do. Then wash away!