Sharp Cheddar Biscuits with a Cayenne Kick

There are few things more welcoming than a basket of biscuits served hot from the oven, steam still rising from the center when broken open. These cheddar biscuits elevate that simple comfort with the savory punch of sharp cheese and a subtle, warming heat from cayenne pepper.

The secret to their texture lies in the combination of baking powder and cream of tartar, which provides a tender crumb and a good rise. The cayenne does not make them aggressively spicy; rather, it cuts through the richness of the butter and cheese, waking up the palate. They are excellent alongside a bowl of chili, vegetable soup, or simply on their own with a smear of salted butter.

Prep time: 15 minutes Bake time: 12 to 15 minutes Yields: 12 to 16 biscuits

The Ingredients

• 2 cups unbleached all-purpose flour
• 1 tsp salt
• 4 tsp baking powder
• ½ tsp cream of tartar
• 1 tbsp sugar
• ½ tsp cayenne pepper (adjust to taste)
• 8 tbsp (1 stick) unsalted butter, cold
• 1 cup grated sharp cheddar cheese
• 2/3 cup milk

Instructions

1. Preheat and Mix Dry Ingredients: Heat your oven to 425°F (220°C). In a large mixing bowl, thoroughly combine the flour, salt, baking powder, cream of tartar, sugar, and cayenne pepper.
2. Cut in the Butter: Cut the cold butter into small cubes. Using your fingers or a pastry blender, work the butter into the flour mixture until it resembles coarse crumbs. You want small bits of butter to remain visible—this creates flaky layers. Stir in the grated cheddar cheese.
3. Add Liquid: Make a well in the center of the flour mixture and pour in the milk. Stir with a fork just until the dough comes together. Crucial: Do not overmix, or the biscuits will become tough.
4. Knead Gently: Turn the dough out onto a lightly floured surface. Knead gently only 10 to 12 times to bring it together.
5. Cut the Biscuits: Pat the dough into a circle about ½ inch thick. Dip a 2-inch round cutter into flour and cut out the biscuits. Tip: Press straight down and lift straight up—do not twist the cutter. Twisting seals the edges and prevents the biscuits from rising properly.
6. Bake: Transfer the biscuits to a lightly buttered baking sheet. Bake for 12 to 15 minutes, or until the tops are golden brown. Serve hot.

Notes from the Kitchen

• Cheese Matters: Use a block of sharp or extra-sharp cheddar and grate it yourself. Pre-grated bagged cheese is coated in cellulose to prevent clumping, which can affect how the cheese melts into the dough.
• Cold Ingredients: For the flakiest biscuits, ensure your butter and milk are very cold before you start.
• Dough Texture: If the dough feels a bit too dry with 2/3 cup of milk (which can happen depending on humidity), add an extra teaspoon of milk at a time just until it holds together.

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