Make these tonight. They taste like those cheddar biscuits from Red Lobster except with a sassy paprika sprinkle on top. I kind of unintentionally made them. I’ve seen recipes for the Red Lobster biscuits floating around for ages, and for some reason, they always call for Bisquick. I never have Bisquick on hand–whipping up drop biscuits is just too easy–so I have never made them. Sometime I’ll try it, maybe with a faux-Bisquick mix of my own. How hard can it be?
Either way chives + cheese +flaky biscuit = all this girl ever wanted in a savory snack.
Remember how I just talked about associating red and blue color combinations with America/the 4th? Welp, red and green is another color set that I wish people would dissociate with Christmas. I mean, I love red and green Christmas colors, but if I want to wear red, green and teal plaid in to the office, please don’t tell me that I look like Christmas. I look like opposites on the color wheel, ok? Red and green are meant to be together.
A word: Grate in this butter. It will make you so much happier than trying to “cut in” the butter with two knives. Hwhat a chore, hwhat a chore.
Stir in your mise-en-placed additions. Or don’t mise-en-place them. I mean, why?
Pat out ya rounds. Slice. Bake. They can even be frozen. I’ve been keeping a few in the freezer in case I get a craving for overpriced seafood.
Chived Feta Biscuits with Paprika
Adapted from Joy the Baker
1 1/2 cups all-purpose flour
1/2 tablespoon sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cracked black pepper
6 tablespoons butter, cold and cut into cubes
1/2 egg, beaten
1 1/2 tablespoons cold water
1/4 cup + 2 tablespoons full-fat greek yogurt, cold
1/4 cup chopped chives
heaping 1/3 cup (3 ounces) feta cheese, crumbled
1/2 egg beaten for egg wash
coarse sea salt, cracked black pepper, and paprika for topping
Preheat the oven to 400 degrees F. Line a baking sheets with parchment paper and set aside.
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and black pepper. Cut in butter with your fingers until the mixture resembles a coarse meal. In another bowl, stir together the egg, yogurt, and water. Add this to the flour mixture, stirring a bit to make a soft, shaggy dough. Stir in the chives and feta and dump mixture onto a counter to knead the dough together. The mixture will come together in about 10 to 15 kneads, but try to handle the dough as little as possible.
Roll out the dough into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or into mini circles with a cookie cutter. Reroll any remaining dough and continue making biscuits. Place the biscuits on prepared baking sheet, brush with egg wash and sprinkle generously with the sea salt, black pepper, and paprika. Bake for 12-15 minutes (less time if you are making mini biscuits). Serve warm.
Note: To make these ahead of time, flash freeze the biscuits on your baking tray for about a half an hour before transferring to a plastic bag. Bake from frozen, and add a couple minutes onto your baking time.