Buttery layered biscuits with a slight taste of cornbread and a subtle spice of pepper Jack cheese These are perfect to go along with a soup or stew
Prep Time
50 mins
Dificult
Medium
Servings
14
Ingredients
Instructions
Gather all ingredients.
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Mix together self-rising flour
cornmeal
white sugar
salt
and baking soda (See Cook's Note for substitution). Add cubed
very cold butter and mix in with a pastry cutter/blender until the mixture is crumbly and the butter pieces are approximately the size of lentils.
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Stir in the buttermilk with a fork until a crumbly dough forms
which can be pressed together with your hands.
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Press into a square
and roll out into a 12 x12-inch square. Cut in half
and stack one piece on the other. Roll back out to a 12-inch square. Jagged edges are fine
and can simply be pressed in with a bench scraper.
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Cut into quarters
and stack up. Square up the sides a little by pressing in with a bench scraper
and roll back out to a 12-inch square.
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a Silpat mat.
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Grate the pepper Jack cheese over the top of the dough (for best results
pop cheese in the freezer for a few minutes to firm up
making it easier to grate and distribute evenly). Fold into thirds to form a rectangle
and press lightly.
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Roll until the rectangle is about 3/4 inch thick
and then use a floured round cutter (mine was 2.75 inches) to punch out 8 biscuits. Dough can also be cut into squares instead.
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Transfer cut dough to the prepared baking sheet. Extra dough can be pressed together and re-rolled
and used to cut more biscuits. Press each biscuit lightly in the center with your thumb. Brush each biscuit lightly with melted butter.
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Bake in the preheated oven until nicely risen and golden brown
18 to 20 minutes. While still warm
brush with more melted butter if desired. Let cool before serving. Enjoy!
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Cook's Notes:
If you don't have self-rising flour
you can substitute all-purpose flour
baking powder
and salt. For each cup of all-purpose flour
I usually mix in 1 1/2 teaspoons of baking powder plus 1/4 teaspoon of fine salt.
I like serving these with Chef John's Brunswick Stew.
