Martha Stewart's spicy cheese biscuits
I’ve had nothing but success so far with Martha’s Baking Handbook. Last weekend was the smoked paprika–cheese biscuits, which I served with Mom’s perfect paprika chicken. Mine look crazy, but no crazier than Martha’s, and they were my first biscuits, so please be nice:
Martha suggests leaving off the sprinkling of paprika on top of the biscuits if you can’t handle spicy fare, which seems a bit strange since smoked paprika isn’t at all spicy, but nevermind that. If I make these again, I’ll cut down on the cheese a bit and turn up the paprika. But as they were, these are delicious treats, and even better on day two after a few minutes in the oven to warm through.
Spicy cheese biscuits (for 10 biscuits)
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
3/4 teaspoon sweet smoked paprika
6 tablespoons cold butter, cut in pieces
6 ounces manchego cheese, finely grated
1 1/2 cups heavy cream
Preheat the oven to 375ºF. Whisk the flour, baking powder and soda, salt, sugar, and paprika in a large bowl. Cut in the butter until it resembles coarse meal with a few clumps remaining (I used the processor for this). Stir in the cheese.
Add the cream, and stir with a rubber spatula until it just comes together. Use a 1/2-cup measure to scoop mounds about 1 1/2 inches apart on a parchment-lined baking sheet. Dust with more paprika. Bake 15 to 20 minutes, rotating halfway through. (I baked about ten minutes longer than this).