Cheddar-Tabasco Drop Biscuits
Dappled with tangy, sharp cheddar and drops of Tabasco, these biscuits are a savory delight all by themselves. Pair them with chili or scrambled eggs, and you have a feast.
- 1 cup unbleached flour
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons unsalted butter
- 2 ounces sharp cheddar cheese, shredded
- 2 tablespoons minced chives
- 1 cup buttermilk
- 4 shakes of Tabasco sauce, more if you like it spicy
- Preheat the oven to 425 degrees F. Line a large baking sheet, preferably an air-bake pan, with parchment paper. In a large bowl, combine the unbleached and white wheat flours, baking powder, baking soda and salt. Coarsely grate the cold butter into the flour mixture, tossing to coat with flour. Grate in the cheese and toss. Add the minced chives and toss to mix.
- Quickly stir in the buttermilk, and when nearly mixed, sprinkle Tabasco over the dough, and press the dough into a mass, so there will be specks of Tabasco swirled in the dough.
- Use a 1/4-cup measure, and scoop scant 1/4-cup portions of dough, then drop them on the pan, leaving two inches of space between the biscuits. Dampen your palms and flatten the dough portions slightly to about ¾-inch thick.
- Bake for 15 minutes, until the biscuits are golden and the bottoms are browned. Serve hot.
92 calories, 5 g. fat, 13 mg. cholesterol, 194 mg. sodium, 10 g. carbohydrate, 1 g. fiber, 2 g. protein