Cheddar Biscuits with Black Pepper Honey Glaze
Is this weird?
I can’t decide if this savory-sweet biscuit thing is just…odd. But I promise it doesn’t taste nearly as weird as it sounds! It is actually pretty good.
Recipe development is a mixed bag of emotions for me. Sometimes ideas seem to materialize out of thin air and other times, I can’t think of anything to save my life.
I prefer to think large picture (i.e. I want to make biscuits! or cake! or fill-in-the-blank!) most of the time. Once I do that, the rest seems to come more naturally to me.
That is exactly how these biscuits came to be.
I’ve also been fixated on the combination of savory, peppery foods with honey ever since Connor and I went to an amazing restaurant in DC about a month or two ago, and we feasted on pickle-brined fried chicken with honey, hot sauce, and benne seeds.
It was the perfect blend of salty, sweet, and spicy. Oh, and then I had dessert with foie gras, but that is a story for another day.
Somehow that fried chicken dish inspired me (in a very vague sort of way) with the idea for these biscuits. I was drawn to the idea of incorporating some sort of salty, sweet, and peppery component.
I took a bunch of ideas that I knew worked well together: honey + biscuits, cheddar + black pepper, cheese + honey, and combined them into one. The pepperiness of the black pepper is balanced with the sweet honey, and the sharp, salty cheddar helps pull it all together. These biscuits are definitely not your average, everyday staple kind of biscuit, but they are a fun change of pace!
If you’re not feeling the black pepper honey glaze, feel free to leave it out and eat the cheddar biscuits as is! Or vice versa.
- 1 cup all-purpose flour
- 1 cup white whole wheat four (or white whole wheat pastry)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup grated sharp cheddar cheese, roughly chopped
- 3 tablespoons unsalted butter, very cold
- 1 cup + 1 tablespoon buttermilk
Black Pepper Honey Glaze:
- 3 tablespoons honey
- 1/4 teaspoon + 1/8 teaspoon freshly ground black pepper
- 1.5 teaspoon cream
- Preheat the oven to 425 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or silpat.
- Place butter in freezer for at least 10-15 minutes, until almost frozen completely.
- Whisk together the flours, baking powder, salt, baking soda, and cheese together in a large mixing bowl.
- Using large grater, grate the frozen butter directly into bowl with the dry ingredients. Toss lightly with fingers until all the butter is coated and evenly incorporated into the flour. Place in freezer for another five minutes.
- Meanwhile, dust your kitchen counter top lightly with flour. Remove flour and butter mixture from freezer and create a large well in the center with your fingers. Add the buttermilk and using a wooden spoon or fork, mix gently until the dry ingredients are just moistened.
- Using your fingers, remove dough (it should be wet and shaggy) onto the floured counter top. Dust your hands with flour and knead lightly until the dough just begins to come together.
- Press the dough into a 3/4″ thick disc and using a 1.5″-2″ biscuit cutter, cut the biscuits (do not twist the cutter or it will prevent the biscuits from rising properly) and place them directly on the baking sheet—you can set them about an inch or two apart if you prefer crunchier edges or touching each other, if you prefer softer edged biscuits.
- Knead any remaining dough and repeat, cutting out any additional biscuits.
- Bake for 12-15 minutes or until biscuits are lightly golden brown.
- Glaze: In a small bowl, whisk together the honey, pepper, and cream. Set aside. Brush the tops of the warm biscuits with the glaze and serve immediately.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 290Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 607mgCarbohydrates: 36gFiber: 3gSugar: 7gProtein: 11g
A Beautiful Plate provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.