Cocktail Cheese Biscuits

Layers of cheddar cheese flavor and a crunchy parmesan top make these biscuits a party favorite. The biscuits are soft and fluffy on the inside with just a touch of heat from cayenne pepper. Cheddar and cayenne are a great pairing as the pepper brings out the flavor of the cheese.
Prep: 45 minutes Bake: 12 to 13 minutes Bake at: 450°F Yield: 22 biscuits (2-inch) Pan: baking sheet Difficulty: easy

Ingredients

Biscuit Dough

  • 2 cups (240 grams) White Lily or all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons dried chives
  • 1 cup sharp cheddar cheese, grated
  • 6 tablespoons unsalted butter, cold
  • 2/3 cup whole milk, cold
  • Parchment paper

Cheese Topping

  • 1 tablespoon whole milk, cold
  • 1/4 cup parmesan cheese, finely grated

Directions

Making the Biscuit Dough

  • In a large bowl, sift the flour with the baking powder, salt, and cayenne pepper. Sprinkle the chives over the top and whisk to combine. Add the cheddar cheese and stir to combine.
  • Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse meal. Slowly add the milk and stir as you go to make a soft dough. Knead the dough in the bowl 5 times and form it into a ball with the smooth side on top.
  • Place the dough on a lightly floured board and pat into a rectangle. Fold the dough in half and roll twice. Repeat 4 times and then roll out the dough to 1/2-inch thickness.
  • Line a baking sheet with parchment paper.
  • Use a 2-inch cutter. Flour the cutter before cutting each dough round and do not twist. Press the cutter straight down and pull straight up. Place the dough rounds on the baking sheet with sides touching. Place the baking tray in the refrigerator to chill the dough rounds while the oven preheats.

Baking the Biscuits

  • Preheat the oven to 450°F.
  • After the oven preheats, remove the baking sheet from the refrigerator. Brush the tops of the dough rounds with milk and sprinkle with parmesan cheese.
  • Bake the biscuits for 12 to 13 minutes until the tops are golden brown. Remove the biscuits from the oven and let cool on the baking sheet for 5 minutes. Transfer the biscuits to a wire rack to cool somewhat and then serve warm.
  • The biscuits can be wrapped and stored for 3 to 4 days and frozen for up to 2 weeks.

Tips

  • You can make dinner-sized biscuits by using a larger cutter, about 2 1/2-inch.
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