I love cheese straws especially when served with Swan Coach House chicken salad at a leisurely luncheon. If you want to extend that luncheon to be a bruncheon, then you will like this biscuit. It tastes exactly like a cheese straw probably because the ingredients are almost identical.
I served mine with pepper gravy, grits, and scrambled eggs. Do I eat a full breakfast every morning? No, I don’t. This is my spring break so I have a little more time to cook and to eat something beyond a quick slice of toast or a bowl of cereal.
Cheese Straw Biscuits
2 cups all-purpose flour (I used White Lily)
1 tablespoon baking powder
1/2 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon paprika
1/2 cup cold butter, cubed
2/3 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese (not the powder stuff)
3/4 cup milk or buttermilk
Preheat oven to 425 degrees. Heat a 10-inch seasoned iron skillet briefly before baking. In a large bowl, whisk together the flour, baking powder, sugar, salt, pepper, red pepper, and paprika. Using a pastry blender, cut in the cold butter until the mixture is crumbly. Add cheeses Pour in the milk and mix until dry ingredients are moistened. On a lightly floured surface, gently knead dough 4 or 5 times (I used the rolling pin so my hands wouldn’t warm the dough). Fold dough in half and roll to 3/4 inch thickness. Cut with a 2 1/2 inch cookie cutter. Reroll scraps only once. Cut all the biscuits and set aside before placing biscuits in the warm 10-inch cast-iron skillet. The biscuits should touch slightly. Makes 10 large biscuits or 12 slightly smaller ones.
Now you can compare this recipe to my cheese straw recipe. My photo of my cheese straws did not come out very well so I’m borrowing one from the internet. Even though I’m sure 20 professionals attended to this photo over at Food Network, I promise my cheese straws look just as good without the magical sunbeam of light highlighting their buttery goodness and they taste great, too. You see, I need to keep this post rolling and head on over to Lowe’s to buy a dehumidifier. I lead a very glamorous life. No time for photo retakes after my slow-paced biscuit morning.
photo credit to Food Network
1 pound sharp cheddar cheese,shredded
2 sticks butter, slightly softened
3 cups all-purpose flour
1/4 teaspoon each red pepper, salt, and paprika (or more to taste)
Combine cheese and butter, add flour, salt, pepper, red pepper and paprika. Mix thoroughly. Force through a cookie press with a star tip into long strips on greased cookie sheet. Bake at 350 degrees for 12-15 minutes until lightly browned.
Tomorrow is a busy day with my mom’s birthday and Olivia’s award ceremony at college. I’m sure I’ll snap a photo or two for my next post!