Cheese and Currant Biscuits
Source of Recipe
King Arthur Flour
List of Ingredients
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/4 teaspoon cayenne pepper*
1/4 teaspoon dry mustard
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup unsalted butter
1/4 cup shortening
8 ounces (about 2 cups) grated Cheddar cheese
1/4 cup milk
1 heaping cup (6 ounces) currants
Recipe
*This amount of cayenne produces a biscuit that is noticeably hot, but not searingly so; adjust the quantity to your own taste.
In a large bowl, mix together the flour, cayenne, mustard, baking powder and salt. Cut in the butter and shortening, then add the cheese. Stir in the milk and currants to form a stiff, cohesive dough. Cover the bowl with plastic wrap, and refrigerate the dough for 30 minutes. This serves two purposes: it relaxes the gluten in the flour, allowing the dough to become more extensible (i.e., easier to roll out), and it solidifies the fat, which will result in a more tender biscuit.
Transfer the dough to a well-floured work surface, and roll it out about 1/4-inch thick; this is just about as thin as the currants allow you to roll it. Using a rolling pizza wheel (the easiest method), a sharp knife or a baker's bench knife, cut the dough into 1 1/2-inch squares. Transfer the squares to lightly greased or parchment-lined baking sheets, leaving about 1/2-inch between each.
Bake the biscuits in a preheated 375�F oven for 14 to 15 minutes, or until they're a light golden brown, and a slightly darker brown around the edges. Watch out -- they start to brown very quickly towards the end of the baking time, so keep your eye on them. Yield: 60 biscuits.
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