It’s Friday. I know you weren’t expecting this, but it’s time for a Pop Quiz.
Don’t worry. If you’ve done the reading this should be easy… (I hated when teachers would say that to me).
1) True or False: The joining of chocolate and coffee is like a cosmic combination of all that is good, just, and rock and roll in the universe.
2) Fill in the Blank: Breakfast is the most _________________ .
3) Multiple Choice: The best choice for this weekend’s breakfast treat is:
a) stale Cheerios.
c) breakfast sandwiches made on Cheddar Black Pepper Biscuits.
Now… here are the answers:
1) True….. duh! 2) Breakfast is the most important meal that ever was. 3) c… if and only if b is unavailable.
Perfect score? We’re best friends. Take note.
Breakfast. Be still my heart. I love you breakfast.
The combination of cheddar with buttery biscuits is divine. Add a little kick of black pepper and holy yum! These biscuits are made with both all-purpose and whole wheat flour. I like the nuttiness of whole wheat flour. Now you know. The combination results in a dense but buttery and delicious biscuit. They’re the perfect holder of turkey bacon and a fried egg. Make a sandwich. Dooooo it!
Cheddar Black Pepper Biscuits
makes 10 to 12 biscuits
2 cups all-purpose flour
1 cup white whole wheat flour (use all-purpose if you don’t have whole wheat)
2 Tablespoons sugar
4 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon salt
1/2 cup shortening, cold and cut into cubes
1/4 cup butter, cold and cut into cubes
1 egg, beaten
3/4 cup buttermilk, cold
3/4 cup grated sharp cheddar cheese
1/2 teaspoon freshly ground black pepper
a touch of heavy cream and black pepper for topping the biscuits before baking
In a mixing bowl, sift together flours, sugar, baking powder, cream of tartar and salt. Cut in shortening and butter until mixture resembles coarse meal. Add the cheddar and black pepper and toss to combine. In another bowl, combine egg and milk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough.
Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps. Brush tops with a bit of heavy cream and a sprinkle of fresh ground black pepper. Place on an ungreased baking sheet and bake at 425 degrees F for 12-15 minutes. Serve immediately with softened butter or top with bacon and a fried egg as breakfast sandwiches.