I created these biscuits for Rachael Ray In Season. They are part of a TWIST feature we did to show how to take basic sour cream biscuits and turn them into fun, creative twists – based on your taste preferences. These biscuits are great for parties to whomp them up a bit (serve them with thinly shaved country ham or prosciutto and some leaves of arugula with . They are heavy on freshly cracked black pepper to give them some punch and POP! I love the aged flavor of Manchego cheese, yet you can swap Manchego out for aged cheddar, parmesan or dry aged gouda. Whatever you choose, just have fun! That’s what biscuits are for.
Start to Finish: 55 minutes Servings: Makes about 14 biscuits
For the Biscuits
- 2 cups flour, plus more for dusting
- 1 tablespoon baking powder
- 1¼ teaspoon baking soda
- 1 teaspoon sea salt
- 1 stick butter, very cold
- ¾ cup full-fat sour cream
- 2½ cups grated Manchego cheese
- 1 tablespoon coarsely ground black pepper
- ½ teaspoon freshly cracked black pepper
For the Smoked Paprika Butter
- 6 tablespoons unsalted butter (at room temperature)
- 1 teaspoon smoked paprika
1. In a large bowl, whisk 2 cups flour, the baking powder, baking soda and salt. Turn the stick of butter in the dry ingredients until coated. Using the large holes on a box grater, grate the butter into the bowl. Using your fingertips, evenly mix in the butter. Mix in 2 cups cheese and ground black pepper. Form a well in the dry ingredients.
2. In a small bowl, whisk the sour cream and 1/3 cup very cold water. Pour into the dry ingredients and stir just until blended. Cover and refrigerate for at least 20 minutes or up to 4 hours.
3. Position a rack in the center of the oven; preheat to 450°F. Grease a large baking sheet. Transfer the dough to a floured work surface and pat into a circle about 1 inch thick, dusting with more flour if the dough is sticky. Using a 2-inch cutter, cut out biscuits, pressing straight down into the dough (do not twist). Transfer to the sheet. Gather the dough and repeat patting and cutting until the dough is used up. Sprinkle ½ cup cheese and freshly cracked black pepper on top before baking.
4. Bake until the biscuits are golden and crispy on top, 12-15 minutes. Let cool for 5 minutes.