Saturday, November 13, 2010

Cheddar Pepper Biscuits

The second I saw these Cheddar Pepper Biscuits from Joy the Baker I knew we were meant to be. They are my biscuit soul mate and have all the yummy qualities you could possibly want - tender, flaky, buttery, cheesy. And pepper-y. It's a word.

Anyways, I had to make them. And now I get to share them with you! Oh, and because I couldn't leave well enough alone I made sausage gravy.

Yep, that happened. Don't hate, appreciate.

Cheddar Pepper Biscuits
(printable recipe)
adapted slightly from Joy the Baker

3 c flour
2 tbsp. sugar
4 1/2 tsp. baking powder
3/4 tsp. cream of tartar
3/4 tsp. salt
1/2 tsp pepper
1/2 c shortening
1/4 c butter, chilled & cubed
1 egg
3/4 c buttermilk
3/4 c grated longhorn cheese (or sharp cheddar)

1/4 c whole milk
fresh ground black pepper

Combine the dry ingredients in a large bowl, mix thoroughly. Cut in the shortening and butter. Stir in the cheese. Whisk the egg and buttermilk in a separate bowl, add slowly to the biscuit mixture. Knead for 5 minutes then roll out to 1" thick on a floured surface. Cut out biscuits and place on an ungreased cookie sheet.
In a small bowl combine the whole milk and a bit of fresh ground black pepper. Brush over the tops of the biscuits. Bake at 425 degrees for 12-15 minutes.

Sausage Gravy
(printable recipe)

1 lb pork sausage (I like to use the sage variety)
1/4 c flour
3 c whole milk
salt and pepper to taste

Cook the sausage over medium high heat, breaking apart into crumbles. Once cooked through remove from heat and set aside. Check to see how much grease is left in the pan - different sausage varieties will yield different amounts. Add enough butter or bacon grease to make about 4 tablespoons of grease. Lower the heat and add the flour stirring constantly until it turns a light golden brown. Gradually whisk in the milk until smooth. It will begin to bubble and thicken, turn the heat to low and add the sausage. Season to taste (plenty of pepper!) and simmer a few minutes longer until it reaches the desired thickness. Thin with a bit more milk if necessary. Spoon over warm biscuits or toast.

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