These biscuits were featured in Chef Ederique Goudia’s 2021 Food Fighters Dinner with Make Food Not Waste.
Smoked Gouda & Black Pepper Biscuits
- 2 cups all-purpose flour
- 1 tsp sugar
- 1 tbsp baking powder
- 10 tbsp frozen butter
- ¼ cup smoked gouda cheese
- ½ tsp ground black pepper
- ½ cup buttermilk
- ½ cup half n half
Preheat oven to 425 °F.
In a large bowl combine flour, sugar, baking powder and salt together. Using a grater, cut butter into mixture until it begins to look like cornmeal. Toss so that flour coats the butter pieces. Add smoked gouda and black pepper and toss to mix all dry ingredients.
In a separate bowl, combine buttermilk and half-half.
Make a well with flour mixture and slowly add milk mixture into the middle. Using a fork, slowly start to incorporate the dry ingredients into the milk. Continue to mix until combined ONLY.
Drop dough onto a lightly floured surface. Do not knead the dough, but gently fold the dough unto itself. Fold one way. Turn then pat down the dough. Then fold it again and pat down. Repeat this 4-5 times. Using a floured rolling pin, roll out to desired thickness. Cut with a small biscuit cutter. Butter the sheet pan or cookie sheet and place biscuits touching each other but not crowding. Bake for 12-15 minutes or until golden brown. Remove from the oven and brush with more melted butter.
Pair with Detroit Food Academy sweet pepper jam that can be purchased here.
Ederique Goudia is the Metro Detroit Content Creator for Taste the Local Difference. Contact her at: [email protected]