Biscuits are perfect for Thanksgiving dinner (or lunch)! They are as delicious with turkey and gravy, as they are with cranberry sauce or homemade raspberry jam!
These biscuits are amazing! They are packed with flavor and so fluffy and not dry, that they are wonderful without adding butter or anything at all!
This cheese is the secret ingredient. It is a pecorino cheese (made with sheep’s milk). But this pecorino is soft, and not an aged cheese. It is made with olives, arugula, and pepperoncino. It adds so much flavor to each biscuit! If you cannot find a similar cheese, try substituting it with pepper jack which is similar in consistency and has a spicy flavor to it.
Begin by preheating your oven to 425 degrees, with rack on the lowest shelf. In a large bowl, whisk together 2 1/4 cups flour, baking powder, baking soda, and salt.
Cut in butter with a pastry blender until the mixture is crumbly in texture. You can use a fork or your clean hands if you would prefer. It helps if you freeze your 6 tablespoons of butter before using it.
Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. To make drop biscuits, just place the dough on a cookie sheet covered in parchment paper or with a silicone mat and bake at 400° F (200°C) for approximately 7 minutes.
If you prefer a more rounded looking biscuits then place your dough onto a floured surface and pat it until it is approximately 1 inch thick with a 2 inch biscuit cutter or round cookie cutter. I personally prefer drop biscuits. Although they are slightly less pretty in appearance, they are less dry than their prettier counterparts seeing as though the extra flour is not added into the dough.
Pecorino Cheese Drop-Biscuits:
Enjoy! These biscuits are a great addition to your Thanksgiving menu! They also make an excellent breakfast biscuit to have with eggs and bacon!
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