So what's the cure for the almost-end-of-February greys? It turns out that it involves big, heavy, cheesy biscuits. The truth is, I think a lot of problems can be solved with cheese. It always works for me, at least.
These paprika and cheddar biscuits are, in a word, gorgeous. They puff up with deep, craggy tops and tiny melted pockets of cheese. The paprika is just barely there--in fact, I think I would punch it up a little bit the next time I make these, but they're absolutely lovely as they are right now. The texture is chewy and soft, and in short, they were just what I needed. Served next to a bowl of tomato soup (from a box, sadly,) they made the perfect accompaniment.
From Joy the Baker, who in turn adapted it from Martha Stewart
Makes 10 biscuits
2 1/4 cups all-purpose flour
1 1/4 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
3/4 teaspoon sweet smoked paprika, plus more for dusting
6 Tablespoons unsalted butter, cold, cut into pieces
6 ounces cheddar, finely grated (about 1 cup)
1 cup milk
1/2 cup sour cream
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar and paprika. Using a pastry blender, or your fingers, cut the butter into the flour mixture until it resembles course meal with a few larger clumps remaining. Stir in the cheese with a fork.
Add the milk and sour cream; using a rubber spatula, stir until the dough just comes together. The dough will be slightly sticky; don’t over mix. Using a 1/3-cup, scoop mounds of dough about 1 1/2-inches apart of the prepared baking sheet. Lightly dust with paprika.
Bake, rotating the sheet halfway through baking, until golden brown, about 15 to 20 minutes. Slide parchment and biscuits onto a wire rack to cool or let biscuits cool on pan for 5 minutes before removing onto a wire rack with a spatula. Serve warm or at room temperature.