CHICOPEE, Mass. (Mass Appeal) – These bite sized treats are easy to make and perfect to serve! Find out how to make homemade mini spicy cheddar biscuits! Michael Kachadoorian, Author of Baking Naturally joined us with his recipe.
Mini Cheddar Biscuits
3 cups unbleached all-purpose flour
1 tablespoon aluminum-free baking powder
1 stick unsalted butter, cut into ¼ inch cubes, cold
1 ½ teaspoon pink Himalayan salt
½ teaspoon fresh cracked black pepper
½ teaspoon organic hot red pepper flakes
8 ounces shredded, raw, organic sharp white cheddar cheese
1 cup organic heavy cream
Preheat oven to 425°F. Line a half sheet pan with unbleached parchment, set aside.
In a bowl of a stand mixer add flour, baking powder, butter, salt, pepper, and hot pepper flakes. Mix on low until the mixture resembles course crumbs. Add shredded cheese and mix until combined. With the mixer on low, add cream slowly until the dough comes together and is slightly wet. You may not need to use the whole cup of cream, or you may need to add more.
Turn dough on to a floured surface and push flat with your hands until the dough is about ½ inch thick. With a pairing knife, cut off the rounded edges of the dough so you have a square or rectangle. Then, cut dough into 2×2″ pieces. Gather the scraps and cut more 2×2″ squares.
Place biscuits on the lined baking sheet and refrigerate for 30 minutes. Place in preheated oven and bake for 16-18 minutes. Biscuits will be a golden brown when done. Remove from oven and let cool for 10 minute. Serve warm with softened butter.