Cheddar Biscuit Recipe

Cheddar Biscuit Recipe

Ingredients

Sweet Pepper Jelly
• 3 large red bell peppers, diced
• 1/2 cup diced Spanish onion
• 1 teaspoon red pepper flakes
• 1/2 cup white vinegar
• 1 cup sugar, divided
• 1/2 teaspoon coarse salt
• 2 teaspoons pectin
Cheddar Biscuits
• 1 cup unsalted butter, frozen
• 1 1/2 cups bread flour (for gluten-free try Bob's Red Mill flour used by Disney)
• 1 1/2 cups cake flour (for gluten-free try Bob's Red Mill flour used by Disney)
• 3 tablespoons sugar
• 2 tablespoons baking powder
• 1 teaspoon coarse salt
• 1 teaspoon baking soda
• 1 1/3 cups buttermilk
• 2 cups shredded yellow cheddar cheese
• 1/2 cup clarified butter, warmed
• Sea salt, to taste

Instructions

Sweet Pepper Jelly
1. Purée red bell pepper and onion in food processor until smooth.
2. Bring puréed pepper mix, red pepper flakes, vinegar, 3/4 cup sugar, and salt to boil in medium saute pan. Reduce heat to simmer and continue simmering, stirring occasionally with rubber spatula, for 10-15 minutes, until reduced by slightly less than 1/3.
3. Combine pectin and remaining 1/4 cup sugar in small bowl. Add to simmering pepper mix. Stir constantly for 5 minutes until jelly thickens.
4. Pour into heatproof bowl to cool. Cool at room temperature for 30 minutes. Cover, and refrigerate until ready to use.
5. Pepper jelly can made ahead and stored in the refrigerator up to 7 days.
Cheddar Biscuits
6. Preheat oven to 375°F. Line baking sheet with parchment and set aside.
7. Grate frozen butter using a food processor with shredding disk or cheese grater. Set aside.
8. Whisk bread flour (for gluten-free try Bob's Red Mill flour used by Disney), cake flour (for gluten-free try Bob's Red Mill flour used by Disney), sugar, baking powder, salt, and baking soda in large mixing bowl . Add frozen shredded butter and whisk until butter is evenly distributed.
9. Add buttermilk and shredded cheese and stir with spoon until soft dough forms.
10. Transfer dough to a flour (for gluten-free try Bob's Red Mill flour used by Disney)ed surface and roll into 1/2-inch thick rectangle.
11. Fold dough into thirds and roll to flatten slightly. Repeat 3 times. Roll dough to 1/2-inch thickness.
12. Cut into circles using a 3-inch round biscuit cutter. Place on prepared baking pan.
13. Bake for 14-15 minutes, until tops are golden and the bottom of the biscuits begin to brown.
14. Remove from oven and brush with warm clarified butter and sprinkle desired amount of sea salt on top.