Cheddar Paprika Drop Biscuits
Posted on 26 January 2009 by joy
These are some seriously delicious and versatile biscuits. They spiced with a sweet paprika and dotted with melted cheddar cheese. They’re starchy, salty and cheesy… perfect comfort food.
For breakfast, slice open a fresh biscuit and sandwich a fried egg and slice of tomato.
For dinner why not try these biscuits alongside a big pot of turkey chili. They’re soft and delicious. What more do you need to know!?
Giant Cheddar Paprika Drop Biscuits
adapted from Martha Stewart
makes 8 giant biscuits or 10-12 smaller biscuits
2 1/4 cups all-purpose flour
1 1/4 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
3/4 teaspoon sweet smoked paprika, plus more for dusting
6 Tablespoons unsalted butter, cold, cut into pieces
6 ounces cheddar, finely grated (about 1 cup)
1 1/2 cups heavy cream ( I used 1 cup whole milk and 1/2 cup sour cream)
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside. I just greased and floured my baking pan, skipping the paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar and paprika. Using a pastry blender, or your fingers, cut the butter into the flour mixture until it resembles course meal with a few larger clumps remaining. Stir in the cheese with a fork.
Add the cream (or milk and sour cream); using a rubber spatula, stir until the dough just comes together. The dough will be slightly sticky; don’t over mix. Using a 1/2-cup measure (for giant biscuits) or a 1/4-cup or 1/3-cup for smaller biscuits, scoop mounds of dough about 1 1/2-inches apart of the prepared baking sheet. Lightly dust with paprika.
Bake, rotating the sheet halfway through baking, until golden brown, about 15 to 20 minutes. Slide parchment and biscuits onto a wire rack to cool or let biscuits cool on pan for 5 minutes before removing onto a wire rack with a spatula. Serve warm or at room temperature.
