Prep 8 mins
Cook 15 mins
These biscuits are buttery and light, and do they rise high! make certain to grate your frozen butter into the flour mixture instead of using a pastry knife, this method insures a very light flakey biscuit.
- 3 cups all-purpose flour (sifted)
- 2 tablespoons baking powder
- 1 teaspoon dry chili flakes
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1⁄2 cup frozen butter
- 3⁄4 cup cheddar cheese, finely grated
- 1 1⁄2 cups half-and-half cream or 1 1⁄2 cups milk
- Set oven to 400 degrees.
- Sift together (twice), flour, baking powder, chili flakes, chili powder and salt.
- Using a grater, grate the frozen butter into dry mixture.
- Add 1/2 cup finely-grated cheddar cheese; toss to combine.
- Make a well in the center of dry ingredients; pour in the half and half cream (or milk if using).
- Stir, until a ragged dough forms.
- Turn dough onto a LIGHTLY floured surface.
- Knead just until the dough holds together (don't over knead).
- Pat with hands into a 1-1/2-inch thickness.
- using ONLY a biscuit cutter, cut into round biscuit shapes, rerolling extra dough scraps (don't overhandle the scraps).
- Arrange biscuits on a ungreased baking sheet.
- Sprinkle remaining shredded cheddar cheese over the tops of bicuits.
- Bake for 12-15 minutes, or until golden brown.
My family liked these a lot. I made them one night and we used the leftovers to make breakfast egg biscuits the next morning. I did not have any chili flakes so I used 1/4 tsp. of ground red pepper instead. I was being conservative with the 1/4 tsp because I thought I'd better use less in substitution, but next time I think I will add a bit more. I'll probably make these the next time I make chili or stew. Thanks for a great recipe.