Saturday, April 2, 2011

Spicy Cheese Biscuits

If you are a regular reader of this blog, you know that in addition to bacon, some of the other recurring themes are: spicy and cheese.  Lately, our spicy of choice has been sriracha.  These biscuits are drop biscuits, which means no rolling or cutting or anything involved.  All you need is a bowl, measuring utensils and a mixing spoon.  Also, since you cook these atop parchment paper, you don't even have a baking sheet to scrub.

Now, some measurements you'll have to guesstimate.  For example, I've never seen a 2/3 tsp measuring spoon.  What I do is use a heaping 1/2 tsp, and it works just fine.  Although this is baking and usually that means precision, in this recipe you have some wiggle room.  For sour milk, simply measure out regular fresh milk and put in a splash of cider vinegar and let sit while you prepare everything else.  I use gorgonzola crumbles, but any blue cheese will work.  If you aren't a fan of blue cheese, then use an equal amount shredded gruyere, young provolone or young cheddar.  In fact, if you want a simple and deliciously airy cheese biscuit, but aren't a fan of spicy, then just omit the sriracha, everything will be fine.

I usually make 4 biscuits for us two for either a snack or along with soup, and those are the proportions listed first in the recipe.  I've put in parentheses proportions for making (8 -or- 12) biscuits.

  • 3/4 cup flour (1 1/2 -or- 2 1/4)
  • 1/2 tsp baking powder (1 -or- 1 1/2)
  • 2/3 tsp sugar (1 1/3 -or- 2)
  • 1/4 tsp baking soda (1/2 -or- 3/4)
  • 1/3 tsp salt (2/3 -or- 1)
  • 2 TBS cold unsalted butter (4 -or- 6)
  • 2 ounces gorgonzola crumbles (4 -or- 6)
  • 1/3 cup sour milk (2/3 -or- 1)
  • 1 1/2 tsp sriracha (1 TBS -or- 1 1/2 TBS)
  • Preheat oven to 450.
  • Stir together dry ingredients.
  • Cut butter into a few pieces, and using fingers cut the butter into the dry ingredients by smooshing the butter between your fingers and the dry ingredients.  You want to achieve a pebbly texture, where there are still tiny pockets of butter.  It is important that your butter be refrigerator cold when doing this step.
  • Stir in cheese
  • Whisk sriracha into sour milk, and pour into other ingredients.
  • Stir until just incorporated.  
  • Drop onto a parchment paper lined baking sheet (or two sheets if making 8 or 12) in 4 (or 8 or 12) equal mounds.
  • Bake for 15-20 minutes, until nicely browned and golden.
  • Cool on a rack for about 3-5 minutes before eating.


  1. Regarding the baking powder - what's correct? As it stands [1/2 tsp baking powder (1 2/3 -or- 2 1/2)], it doesn't scale up proportionately.

  2. sorry about that! proportions have been adjusted...although if you made it with the old proportions, you just would have gotten super extra fluffy biscuits!

  3. Thanks! I figured it wouldn't be the end of the world to follow it as written for 8 or 12, just wanted clarification.

    I added a healthy dose of freshly-ground black pepper to these - and I highly recommend trying it.