Cheesy Cayenne Savoury Biscuits Recipes

Steps:

• Notes on how to make STELLAR biscuits:.
• 1) Spoon flour into a dry measuring cup and level off with the straight edge of a metal knife. DON'T use a liquid measuring cup or you'll end up with too much flour and rock hard biscuits!
• 2) I find it easier to incorporate room-temperature butter into my dry ingredients but then put the bowl with flour/butter back into the refrigerator for 10-15 minutes to chill the mixture. The colder your butter is, the higher your biscuits will end up. If you want to work with cold butter, this step is NOT necessary.
• 3) Shake the carton of buttermilk before measuring and make sure the buttermilk is COLD! It keeps the butter cold, and you have a lighter, fluffier biscuit.
• 4) Dust the work surface with All-Purpose flour when rolling and shaping the dough. (Leavening in Self-Rising flour leaves a bitter taste on the outside of the biscuit.).
• 5) Cut STRAIGHT DOWN with a sharp biscuit cutter! Do NOT twist the cutter or you'll be sealing the edges of the biscuits and reduce the rise of them. Ditto on using a glass to cut out biscuits: both sides of the cutter need to be open to allow air to exit as you press down. The glass ends up sealing the edges of the biscuit.
• Directions:.
• Preheat oven to 450-degrees F.
• In a very large bowl combine all the dry ingredients: Flour, Baking Powder, Baking Soda, Sugar, Salt, Black Pepper and Cayenne Pepper. Stir well to evenly distribute the ingredients.
• Drop the cut tablespoons of butter all around the flour mixture. Cut in butter using a pastry cutter until mixture is about the size of peas or very crumbly. Cover and chill in the refrigerator for 10-15 minutes to allow the butter to become hard; this will aid in having a very flaky biscuit.
• Add the cheese chunks and chives to the chilled butter/flour mixture. Stir to coat them well with the flour.
• Stir in buttermilk only until dough holds together very slightly, about 30 seconds. DO NOT OVER STIR! THIS IS THE SECRET TO INCREDIBLY FLUFFY AND LIGHT BISCUITS! The dough should "hold together" but still be very lofty and NOT packed down!
• Turn dough out onto a floured board, kneading dough a few times (about 3-4 times) and then pat into a 5-inch x 9-inch rectangle; Sprinkle top of dough with a small amount of additional flour and fold into thirds like a letter. Repeat entire process 2 more times, beginning with pressing into a 3/4" inch-thick dough rectangle again.
• Press or pat dough into a 1/2 inch thickness on a lightly floured surface; Dip edges of 2.5-inch biscuit cutter into flour and cut out a biscuit.DO NOT TWIST THE CUTTER! JUST PRESS FIRMLY DOWN, ONCE. Transfer to a parchment-lined baking sheet, placing biscuits side by side so they touch. Continue with existing dough. With the scraps, very lightly press dough together to form another rectangle and continue cutting out the biscuits. Caution! The MORE you work the dough and manhandle it, the tougher your biscuits will become so work with a very light hand when pushing the dough back together.
• Brush tops of biscuits lightly with cream.
• Bake for 14-16 minutes or until biscuits are lightly browned. Take out of oven by sliding the parchment paper with biscuits attached, onto table or counter top. Allow to sit for ONLY 1 minute, and transfer to a wire rack to cool for only a couple of minutes before serving. Caution! Moisture really builds up on the bottom of these biscuits, which is why they only sit on the parchment paper for 1 minute. Cooling on the rack for 2-3 minutes allows the cheese to set enough that it does NOT burn a person's mouth when eating it!
• VARIATIONS ON BISCUITS:.
• 1) Feta-Oregano or Marjoram: Stir 4-8 ounces of crumbled feta cheese and 1 teaspoon of either oregano or marjoram into the chilled butter/flour mixture before adding the buttermilk. Proceed with recipe as directed.
• 2) Bacon-Cheddar: Stir 6 cooked, drained, cooled and crumbled slices of bacon into the chilled butter/flour mixture along with 1/2 a cup of cubed Cheddar Cheese. Omit chives. Proceed with recipe as directed.
• 3) Gruyere-Rosemary: Stir in 1 cup of cubed Gruyere cheese and 1/2 tablespoon of fresh, snipped rosemary into the chilled butter/flour mixture. Use 1/4 cup of snipped chives and 1/2 tablespoon of freshly ground black peper. Proceed with recipe as directed.
• 4) Havarti-Dill: Stir in 1 cup of cubed Havarti cheese with 1 tablespoon of freshly snipped dill into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
• 5) Pimento Cheese: Stir in 1 cup cubed Sharp Cheddar Cheese with 1-4 ounce jar of DRAINED and patted dry Pimento into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
• 6) The ONE failure that I had was with Pepperjack Cheese. The actual cheese is too mild to taste in the end results and the remaining hot peppers were too much for the biscuit. Avoid this combination!

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, garlic and pepper flakes. Add milk; stir just until moistened., Drop dough by heaping 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake 18-20 minutes or until golden brown. Serve warm.

Steps:

• Place cheese, butter, flour, salt, and cayenne pepper in the bowl of a food processor; process until a dough is formed, about 10 seconds. Turn dough out onto work surface and divide into two equal pieces. Roll each piece of dough into a 1 1/2-inch-thick log; wrap with wax or parchment paper and refrigerate until dough is firm, at least 2 hours and up to overnight.
• Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
• Unwrap dough and slice each log crosswise into 1/4-inch-thick rounds. Place dough rounds on prepared baking sheet 1 1/2 inches apart; gently press a pecan half into the center of each. Brush with egg whites and sprinkle lightly with paprika.
• Bake biscuits until crisp, about 15 minutes. Let cool for 5 minutes on baking sheets before transferring to a wire rack to cool slightly. Serve warm or at room temperature.

Steps:

• Add flour and cayenne pepper to the bowl of a food processor; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
• Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl.
• Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.
• Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.
• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart.
• Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking.
• Transfer shortbread to wire racks to cool. Bake remaining dough. Store in an airtight container up to 2 days.

Steps:

• Add the flour, both cheeses, salt and cayenne to the bowl of a food processor, and pulse until combined.
• Scatter the cold butter chunks on top, and pulse again to form coarse crumbs.
• Add egg yolk, pecans and seeds, and pulse to combine thoroughly, yielding a coarse grainy meal.
• Transfer mixture to a large stainless-steel bowl. Sprinkle the ice water on top, and knead briefly to bring the dough together, as you would a pie dough.
• Divide the dough into thirds, and roll each into a neat, 8-inch-long cylinder that is about the width of a silver dollar. Wrap each log in plastic wrap, and twist the ends tightly in opposite directions, forming a perfect and compact torchon. Refrigerate until well chilled and completely firm; overnight is ideal.
• Heat the oven to 375. Line two large baking sheets with parchment paper or nonstick baking mats. Unwrap the dough, discarding plastic wrap, and slice the logs into thin coins, each about the width of a pencil.
• Arrange the coins in neat rows on the prepared sheets, making sure they're not quite touching one another. This dough won't expand or flatten after baking.
• Bake until golden at their centers and just starting to toast at their edges, about 20 minutes. Check them midway through baking, and rotate sheets if your oven bakes unevenly.
• Transfer the baking sheets to wire racks to cool. Once they are fully cooled, transfer coins to an airtight container, where they will keep for up to 3 weeks.