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Hot 'N' Spicy Cheddar and Onion Biscuit




Source of Recipe


King Arthur Flour


List of Ingredients




3 1/2 cups (14 3/4 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
2 cups (8 ounces) grated sharp Cheddar cheese
1/2 cup (1 1/4 ounces) golden baking onions or canned french-fried onions
1/2 cup (1 stick or 4 ounces) chilled butter, cut into pieces
1 to 2 teaspoons Tabasco sauce*
1 1/4 cups (10 ounces) buttermilk

*1 teaspoon is barely evident; 2 is more assertive. Up the ante however you like.

Recipe



In a medium-sized mixing bowl, whisk together the flour, baking powder, sugar, salt, cheese and onions. Cut in the butter as if you were making pie crust, using a pastry blender, pastry fork, your fingers or a mixer. Toss until the mixture resembles coarse crumbs. Add the Tabasco sauce and the buttermilk, and stir gently till the dough becomes cohesive.

Gently squeeze the dough together, and transfer it to a lightly floured work surface. Pat it into a 3/4-inch thick, 9-inch square. Using a sharp knife, bench knife or rolling pizza wheel, cut the dough into 1 1/2-inch squares. Transfer the squares to a lightly greased baking sheet.

If you've got time and some space in your refrigerator or freezer, chill or freeze them for 30 minutes, while you preheat your oven to 450°F. While this step isn't strictly necessary, it does allow the biscuits to rise higher, as the fat will have had a chance to chill, and will thus melt more slowly as the biscuit bakes, allowing the dough time to "set up."

Bake the biscuits for 15 to 18 minutes, or until they're golden brown. Remove them from the oven, and serve warm. Yield: 26 biscuits, 1 1/2 inches square.