Giant Paprika Cheddar Drop Biscuits
Here are a few Monday confessions I feel compelled to get off my chest:
I’ve given up working out for the new year. I don’t wanna do. I’m liable to throw a tantrum about it.
I just bought a vacuum, and I’m too embarrassed to tell you how long I went without one.
I don’t use parchment paper when I’m supposed to. At all. I don’t have any good reason for not using it, just a serious mental block.
I don’t like to buy myself fancy kitchen equipment. I’d rather buy shoes. Crazy, right?
I made these Giant Paprika Cheddar Biscuits last week around ten in the morning. By two in the afternoon I had worked my way through a cool four of them.
Again… I’ve given up working out for the new year, which I obviously must feel bad about because here I am mentioning it again. Unfortunately I don’t feel bad enough to lace up my running shoes… sigh… moving on!
About the biscuits: super easy, delicately spiced with sweet paprika from Spain (thank you Rachel!) and dotted with melted cheddar. I measured out each biscuit with a half cup scoop and they were absolutely GIANT! Next time I might try a 1/4-cup of 1/3-cup measuring scoop to dollop out the batter for more reasonable biscuits.
These pretties would be just lovely for breakfast with a fried egg and sliced tomato, or with an equally giant pot of Turkey Chili. You could always just go the Joy the Baker route and plow through four biscuits while standing in your kitchen reading the newest issue of Bon Appetit magazine. You’ve got options, just make these biscuits part of your plan.
Paprika Cheddar Drop Biscuits
adapted from Martha Stewart’s Baking Handbook
makes 8 giant biscuits or 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.