Persnickety Pins – 6 Biscuits Someone Must Bake

We are almost halfway through National Biscuit Month – that’s right, September is officially the month of biscuits! And all I can think is, “MORE.” We must have more biscuits!

Over the last couple of years I’ve pinned so many recipes that look fantastic, but the time has come to admit that I simply cannot make them all, at least not this year. Perhaps not even in this lifetime. But I can still share them with you.

I’ve culled through my 357 pins and pulled out a few recipes that look particularly unique and delicious and worthy of sharing. While I have not tried them, I did review them carefully to make sure the proportions of ingredients looked correct and the flavor combinations winning. If you should try any of these, please let me know how they turned out!

Chocolate Buttermilk Biscuits from A Cozy Kitchen

Chocolate Buttermilk Biscuits

Lemon Cornmeal Biscuits from Jane’s Adventures in Dinner

Lemon Cornmeal Biscuits

Everything Biscuits from Peas and Crayons

Everything Biscuits

Rosemary Orange Cream Biscuits from Southern Souffle

Orange Rosemary Biscuits

Mexican Street Corn Biscuits from Jessica Webster on Ann Arbor News

Mexican Street Corn Biscuits

Strawberry Black Pepper Biscuits from A Cozy Kitchen

Strawberry Black Pepper Biscuits

Now, go make some biscuits, and share them with someone you love.

 

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The Road to Scrumptious Cheddar Dill Beer Biscuits

Cheddar Dill Beer Biscuits | Persnickety Biscuit

These scrumptious, buttery, cheesy biscuits were the goal, but it took a couple of tries and a bit of heartache to get there. It was humbling, making a bad biscuit. So far, I had managed to elude the problems that so many novice biscuit-makers complain about. I suppose I got a little cocky.

I blame it on “New Kitchen Syndrome.” You know that stage where everything has been unpacked and stowed away, the counters have been cleared, and you should easily, at least in theory, be able to get back to baking again. Except you can’t remember where you put the measuring spoons and the ingredients you need are all in the very back of the cabinet. It is harder to do just about anything you want to do and can make you quite grumpy.

Eventually, I got to this. We are still talking about these Cheddar Dill Beer Biscuits. Buttery, cheesy, and slightly tangy biscuits made with beer instead of buttermilk. They were incredibly delicious and I will tell you how to make them in a moment.

Cheddar Dill Beer Biscuit | Persnickety Biscuit

First, though, we had this. They look pretty good, don’t they? Tall, flaky with a crisp slightly browned exterior. These should be wonderful. I am going to be honest and tell you they were not! They were incredibly dense and heavy and dry. They were edible but only with vast quantities of butter or completely smothered in soup.

Bad Beer Biscuits

So what went wrong? Two things. I forgot the cheese, for one. I was so mad when I realized, then kind of relieved that good cheese had not been wasted on this sub par biscuit. Second, not enough beer. Seriously, I believe the liquid to dry ratio was off, not allowing the beer to connect with the leaveners and help them work their magic. I was so concerned about making the dough too sticky that I made it too dry.

Well, with this little lesson under my belt I set out to make it right. I started again using the same ingredients, just with a little more beer. Despite the fact that I had trouble with the recipe the first time around, it is only a slight variation on my favorite buttermilk yogurt biscuit recipe. Self-rising flour, a little sugar, part shortening and part butter (frozen and then grated). I added grated sharp cheddar cheese and dill, along with a bit of black pepper. Because I did not want to waste a bunch of fresh dill, I got a paste from the produce department. Have you seen this before? It worked really well.

Dill

I mixed it in with the beer before adding it to the dry ingredients. Don’t be afraid to be a little heavy-handed with dill. I have found that it is one herb that can get lost if you don’t use enough. It is also a terrific compliment to the cheddar cheese.

Dill and Beer

The dough was a little sticky but still held together pretty well. I put the cut out biscuits pretty close together.

Cheddar Dill Beer Biscuits | Persnickety Biscuit

They rose nicely and joined together just enough to keep the sides moist. With a few minutes of baking time to go, I took them out of the oven, brushed them with butter, and sprinkled them with sea salt and a touch of fresh ground pepper. Then I put them back into the oven for a few more minutes.

Cheddar Dill Beer Biscuits | Persnickety Biscuit

Yes, that is a Yazoo beer – brewed in Nashville! Click on the photo for their site.

They broke apart perfectly and were thoroughly delicious with the slight amount of pepper and perfect melding of cheddar and dill. No additional butter was required and these definitely did not need to be smothered in soup! I felt completely vindicated. Here is the recipe. Don’t let my initial failure scare you off. These really are easy and so worth it when you get it right!

>>> Click here for printable biscuit recipe.

Cheddar Dill Beer Biscuits

Ingredients:

  • 2 cups self-rising flour
  • 2 T sugar
  • 1/4 tsp pepper
  • 1/4 cup shortening
  • 1/4 cup butter, frozen and grated
  • 1 cup grated sharp cheddar cheese
  • 3 T dill (fresh or paste)
  • 3/4 cup beer
  • Melted butter for brushing tops of biscuits

Directions:

  1. Heat oven to 425 degrees. Cover cookie sheet with parchment paper.
  2. Mix the first three dry ingredients.
  3. Add Crisco to dry ingredients and rub with your fingers to break the Crisco up into small, pea sized pieces.
  4. Add grated, frozen butter to dry ingredients and stir to coat butter pieces with flour mixture.
  5. Add grated cheddar cheese to dry ingredients and stir to coat cheese pieces with flour mixture.
  6. If using fresh dill, then add it to the dry ingredients and stir. If using dill paste, mix with the beer in small bowl or measuring cup.
  7. Make a well in the center of the dry ingredients and add the beer. Mix quickly with large spoon or hands, turning bowl and gently scooping the dry ingredients into the wet. Add more beer, if needed, to make dough moist but not too wet. It will be somewhat sticky.
  8. Sprinkle flour onto countertop or pastry board. Dump dough out of bowl onto flour. Sprinkle flour onto dough and rub onto hands. Knead a few times. Press dough together and flatten to about 1/2 inch. Fold dough in half. A pastry scraper can be really helpful here to lift up the dough.
  9. Transfer dough to parchment paper. Press out to about 1/2 inch. Make into a rough rectangular shape. Using a pastry scraper, knife, spatula or other edge, cut dough into squares about 1 1/2 inches across. You do not need to move the dough after cutting. Alternately, use a biscuit cutter to cut out rounds. Place them close together on the parchment. Press remaining dough together and repeat.
  10. Put cookie sheet in oven and bake for about 12 minutes, until tops of biscuits are slightly browned. Take the biscuits out of the oven and brush the tops of the biscuits with butter, sprinkle with sea salt and fresh pepper, then return them to the oven.
  11. Bake about 5 more minutes. Remove from oven and let rest a few minutes.
  12. Share with someone you love!

New Find! Professor Bailey’s Spicy Pimento Cheese BISCUITS

Nashvillians take note. There is a new pimento cheese in town – Professor Bailey’s Spicy Pimento Cheese, to be specific.

Professor Bailey's Spicy Pimento Cheese Biscuits

Sometimes, it pays to know people. This was one of those times. Tom Bailey, owner and head pimento-cheese maker for Professor Bailey’s Pimento Cheese, went to high school with my brother. When I heard about his new venture, I asked if I could get an advance sample. To my surprise, he showed up on my doorstep with a cooler full of goodies. Pimento Cheese, Pimento Cheese Gougeres, AND Pimento Cheese Biscuits. [He’ll soon be offering a pimento cheese mornay sauce, too.]

Professor Bailey's Spicy Pimento Cheese

The gougeres and biscuits came uncooked and frozen, so into the freezer they went. I wanted to save those for a leisurely weekend breakfast. I immediately opened up the pimento cheese container, though, and had a sample.

Professor Bailey's Spicy Pimento Cheese

Now, I grew up in the south – I’m actually a native Nashvillian, as is Tom. So I grew up with pimento cheese. My memory of it is as a kind of gloppy spread with something resembling cheese in it. Not the best of impressions. THIS pimento cheese, though? Professor Bailey’s Pimento Cheese? Totally different. Real cheese, clearly more than one kind, sharp, grated, just barely held together with a little mayo, and graced with enough jalapeño to give it a kick and that distinctive peppery flavor. One bite and I knew this was something different. But could I wait until the weekend for the biscuits?

Professor Bailey's Spicy Pimento Cheese Biscuits

It was hard, but I did manage to wait. When I finally took the biscuits out of the freezer and put them on the baking sheet my first thought was, “These are the cutest biscuits I’ve ever seen!” They even have these little hats on them. Precious. My second thought was, “I’m going to need more of these.” My third thought was, “They are SO cute!”

Professor Bailey's Spicy Pimento Cheese Biscuits

Ok, I’ll get off of the cute subject. But they are. Cute.

Professor Bailey's Spicy Pimento Cheese Professor Bailey's Spicy Pimento Cheese Biscuits

Anyway, I baked them up and they rose prfectly, lilting off to the side slightly, gaining even more personality. You can see how full of cheese they are. As is, they provide a perfect bite or two straight out of the oven. If you know me, though, you know I had to try a variety of accoutrements.

Professor Bailey's Spicy Pimento Cheese Biscuits

Here is the sampling I prepared. Honey butter, bacon, sausage, and extra pimento cheese. Honey butter went wonderfully with this biscuit, because, well, honey butter goes with everything! The bacon, baked with pepper and brown sugar like I learned to do when making this recipe, was perfect. There was just enough sweet, salt, and pepper to enhance, rather than overwhelm, the flavor of the biscuit.

Professor Bailey's Spicy Pimento Cheese Biscuits

The sausage, while delicious, did overwhelm the biscuit, so was my least favorite combination. Finally, adding just a little pimento cheese as filling lent a creamy texture that was delightful. Overall,  my first and second choices would be to either have this biscuit plain – straight from the oven – or with bacon.

Are you ready for some pimento cheese and biscuits now? If so, you can find Tom at the Farmer’s Market  Thursday-Sunday. Professor Bailey’s products can also be found at Lazzaroli’s pasta shop in Germantown, which is a wonderful little shop. Apparently, they make pimento cheese ravioli, too. You might just see me there, because I am fresh out of pimento cheese!

Professor Bailey's Spicy Pimento Cheese Biscuits

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For more info, check out Professor Bailey’s Facebook page. His website is not up and running yet, but should be soon. And Chris Chamberlain did a great write-up in the Nashville Scene this week.

The Best Biscuit Sandwich Ever

Banana Biscuits

What to do with leftover Banana Biscuits?

I was alone in the house when I made them, which means, contrary to what one might think, I did not eat them all. I also happened to have a supply of leftover ham. It would not have occurred to me, under normal circumstances, to combine ham and banana. But something told me that it just might work. From that point on, I tried not to think too much.

Cooking is sometimes a little like sports – you have to get in the zone. Let your senses do the work – smell, taste, feel …. bake.

ham swiss butter mustard

Sometimes, if you are lucky, there will be magic. This was one of those times, if I do say so myself. The hint of banana, combined with the smoky ham and sweet/tangy mustard, is perfect. Make some of these for your next party or book club or just a leisurely weekend breakfast at home.

Ham Swiss Banana Biscuit Sandwich

>>> Click here to download a printable version.

Banana Ham Swiss Biscuit Sandwich

(aka The Best Biscuit Sandwich Ever)

Ingredients:

  • 6 large Banana Biscuits
  • 3 eggs, beaten
  • ½ lb ham, diced
  • 1 cup shredded good quality swiss cheese
  • ¼ cup Honey Baked Ham hickory mustard (or any honey mustard)
  • 4 T. butter, melted, divided into two
  • ¼ tsp. onion powder
  • ¼ tsp. poppy seeds

Directions:

  • Heat oven to 400 degrees. Cover cookie sheet with parchment paper.
  • Scramble eggs and divide into six parts. Do not overcook the eggs.
  • Slice biscuits. Place bottoms of biscuits close together on parchment paper.
  • Combine mustard and onion powder with 2 T. of butter.
  • Spread mustard mixture on both tops and bottoms of biscuits.
  • Cover bottom halves of biscuits with half of swiss cheese and all of the ham.
  • Spread scrambled eggs over ham.
  • Top with swiss cheese.
  • Put tops of biscuits on top of cheese.
  • Brush tops of biscuits with remaining 2 T. melted butter mixed with poppy seeds.
  • Bake for 12-15 minutes or until cheese melts.
  • Remove from oven and run a knife between the biscuits to make sure they are separated.
  • Share them with someone you love.

National Biscuit Month – Top Five Biscuits

In honor of September being National Biscuit Month, I’ve created a list of …

“Wait, there is a National Biscuit Month?” you ask. Yep. That’s what I hear and I’m going with it.

So … I’ve created a list of the top five biscuit recipes I’ve tried since starting this blog. If you would like to make some biscuits and don’t know where to start, pick one of these and you can’t go wrong. Almost all of them are some combination of savory and sweet, with a little spice thrown in for good measure. They are in no particular order.

Buttermilk Yogurt

Yogurt Buttermilk Biscuits

So far, I’d have to say that this is my favorite recipe for “plain” biscuits. They are so light and fluffy and slightly tangy. Perfect by themselves and also an excellent vehicle for any herb or spice that you might want to add. They also turned out to be the perfect cake to use for Strawberry Shortcake with sweetened whipped cream.

Bacon, Brown Sugar

Bacon Brown Sugar Biscuit
This is the biscuit that completely redefined bacon for me. Plain bacon is good. Really good. But bacon that has been cooked with black pepper and brown sugar? Transcendant. Then you mix that into a biscuit? Crazy good food. That’s what it is.

Apple, Basil, Cheddar

Apple, Basil, Cheddar Biscuit (Paige's Family Dinner Biscuit)

I love how the creator of these biscuits was so generous in sharing the recipe with me. These biscuits are mostly savory, with a bit of sweetness from the apple. Which is also a bit tart. Wonderful blending of flavors and textures in this one. I may have to make another batch while I still have some fresh basil in the garden.

Pumpkin

Pumpkin Biscuits

These are sweet, but not too sweet. So moist with the pumpkin, and slightly spicy, and a gorgeous color. Something for all the senses. I also love the way the sweet and spicy played off of the fine sausage that I paired with it. That made these magical.

Buffalo Blue Cheese

buffalo blue cheese biscuit

Because sometimes you just need Buffalo flavored . . . anything. These are a unique and tasty way to fulfill the craving.

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Now, go, make some biscuits, and let me know how they turned out. And, as always, share them with someone you love.

A Memorable Memorial with Jalapeño Cheddar Cornbread Biscuits

Sweet Corn Jalapeno Cheddar Biscuits

Sweet Corn Jalapeno Cheddar Biscuits

On July 4th, I went to a Happening. No, that is not some kind of supernatural event . . . well maybe it is. In this case, it was a gathering of artists, friends, and fireworks enthusiasts; a tribute to beloved artist and Vanderbilt Professor Don Evans, who died a few months ago.

Don was known for opening his home, gathering people together, and encouraging everyone to “do something.” Make something. Participate in some way. While I never knew Don, I was honored to attend this event and be able to Do Stuff in his honor. I was a little nervous, though. What would this thing be like?

First, it turned out to be a reunion of sorts, as many memorials/funerals are – I saw people there that I had not seen in years, which was a wonderful surprise. Beyond that, there were different activities going on all over the property – in the barn, the house, the yard. There was a variety of simultaneous art projects; screenings of Don’s films; the release of a huge whirligig made of an airplane wing and a rocket while we all sang a song called Hard Work; the distribution of ashes; and sharing of stories about Don.

The evening ended with a fireworks show that was truly unlike anything I had ever seen before – a fireworks hat on top of a sculpture and a whole tower of spinning fireworks. Participants had spent many hours constructing it and shielding it from the rain that came and went all day. It was truly a unique celebration of a man’s life.

fireworks

Fireworks Sculpture

As one might expect, there was lots of food. Everyone brought something, from chips, to hummus, to salad, to an amazing chocolate cake. I know it is shocking, but . . . I brought biscuits. Sweet Honey Jalapeño Cheddar Cornbread Biscuits to be specific.

Sweet Corn Jalapeno Cheddar Biscuits

Where did this biscuit recipe come from?

This recipe comes from a blog called Half Baked Harvest. She tells a pretty entertaining story about her first time cooking with jalapenos. A cautionary tale, one might say.

Why choose this biscuit recipe?

I enjoyed reading the post and thought these sounded really different, while still being a biscuit. Plus, I knew that the biscuits would have to sit a while – there was no way everyone would get to eat them hot out of the oven, so I wanted something with enough flavor to come through at room temperature.

Sweet Corn Jalapeno Cheddar Biscuit Dough

Sweet Corn Jalapeno Cheddar Biscuit Dough

What is Persnickety about this biscuit recipe?

The cheese is cut up into cubes, instead of grated. That seemed like a good idea, but the cubes on the outside of the dough melted and ran out of the biscuit and onto the pan. I’m not worried about my pan, since I used my trusted parchment paper. But it is sad when good cheese is lost in the baking of a biscuit!

What changes were made in the making of this biscuit recipe?

I followed the recipe closely. The only change I made was to add less chopped jalapeño, which was a mistake. I was afraid they might be too spicy.

Sweet Corn Jalapeno Cheddar Biscuit

Sweet Corn Jalapeno Cheddar Biscuit

So how was the biscuit?

I found them a bit dry and the flavors were too mild. More jalapenos, cheese, and honey might have all helped. I wanted them to pack more of a punch. But I have to admit that they were all devoured at the Happening, so it might have just been me!

I also made them quite small so that there would be plenty to go around. I think they might be better if they were bigger so that there would be more of the soft interior, to contrast with the dry and crumbly exterior. I would also make some kind of filling next time, or serve them with a healthy slather of honey butter. Because everything is better with honey butter!

How were the leftovers prepared?

There were not many leftovers, but I toasted the few that were left behind. They got nice and crispy.

Toasted Sweet Corn Jalapeno Cheddar Biscuits

Toasted Sweet Corn Jalapeno Cheddar Biscuits

Buffalo Blue Cheese Biscuits with Creamy Buffalo Chicken Filling

buffalo blue cheese biscuit

It seems to come out of nowhere. Perhaps I got a whiff of vinegar or pepper or just chicken. It’s hard to tell. All I know is that I am suddenly craving buffalo chicken wings. Can you relate?

buffalo blue cheese biscuits

I address this in a few different ways. Sometimes I’ll go get wings at Broadway Brewhouse – simple enough. Or I might make a Buffalo Chicken Pizza, or just add some Frank’s hot sauce to roasted chicken. On this day, though, I tried something different. Something new. Something that took the Buffalo Chicken experience to a whole new level. I made Buffalo Blue Cheese Biscuits with Creamy Buffalo Chicken Filling.

buffalo blue cheese biscuits

Where did this biscuit recipe come from?

I made up the biscuit recipe and was really happy that the balance of flavors turned out the way I wanted. The filling is a Hungry Girl recipe for Buffalo Chicken Dip. It was perfect on the biscuit, adding a bit more spice and a creaminess that complemented the fluffy, tangy biscuit.

buffalo blue cheese biscuit

Why choose this biscuit recipe?

I had seen recipes for blue cheese biscuits and I had seen a recipe for biscuits made with Frank’s Red Hot sauce and parmesan cheese. I was shocked that I could not find a recipe that combined the hot sauce and the blue cheese, so decided to create my own.

buffalo blue cheese biscuits

What is persnickety about this biscuit recipe?

Honestly, this was one of the simplest recipes I’ve made so far. I already had grated butter waiting in the freezer and I bought blue cheese that was already crumbled. The only tricky thing was that I tried making the dough a bit more wet and then adding flour to even it out. That seemed to work well. The dough stayed soft and I believe the biscuits were more moist as a result.

buffalo blue cheese biscuit dough

So how was the biscuit?

Forgive me for my lack of modesty, but I think I truly captured the Buffalo Chicken Wing experience in a biscuit. The blue cheese and touch of ranch dressing offset the heat of the hot sauce, and the added celery seed even approximated the celery that is usually served with wings. I took these to book club and think the hot filling helped to keep the biscuits tasting fresh. buffalo blue cheese biscuit How were the leftovers prepared?

There were a few left that had filling already in them, so I microwaved them briefly and that worked well. I had also put several biscuits into the freezer – before baking. I later took them out, thawed them overnight, let them rest at room temperature for a few minutes, then baked them. They did not rise quite as much as the fresh dough, but were still really good. I served those with honey butter and was delighted to find out how well the honey butter complemented the hot sauce and blue cheese.

buffalo blue cheese biscuit dough

>>>Click here for printable biscuit recipe.

>>>Click here for Buffalo Chicken Filling from Hungry Girl.

Buffalo Blue Cheese Biscuits

Ingredients:
3 cups White Lily self-rise flour
1 tsp. Celery seed
3 T. sugar
1/4 cup butter, frozen
1 cup blue cheese crumbles
3/4 cup buttermilk
1/4 cup Frank’s Red Hot Sauce
1/4 cup nonfat Greek yogurt

Directions:

  1. Heat oven to 425 degrees. Cover cookie sheet with parchment paper.
  2. Mix the first three dry ingredients.
  3. Grate frozen butter.
  4. Add butter to dry ingredients and toss to coat butter pieces with flour. You do not need to “cut in” the butter at this point.
  5. Add cheese and toss to coat.
  6. Whisk buttermilk, hot sauce, and yogurt in a small bowl until combined.
  7. Make a well in the center of the dry ingredients and add the buttermilk mixture. Mix quickly with large spoon or hands, turning bowl and gently scooping the dry ingredients into the wet. Add more buttermilk, if needed, to make dough moist but not too wet. It will be somewhat sticky.
  8. Sprinkle flour onto countertop or pastry board. Dump dough out of bowl onto flour. Sprinkle flour onto dough and rub onto hands. Knead a few times. Press dough together and flatten to about 1/2 inch. Fold dough in half. A pastry scraper can be really helpful here to lift up the dough.
  9. Transfer dough to parchment paper. Press out to about 1/2 inch. Make into a rough rectangular shape. Using a pastry scraper, knife, spatula or other edge, cut dough into squares about 1 1/2 inches across. You do not need to move the dough after cutting.
  10. Put cookie sheet in oven and bake for 15 minutes, until tops of biscuits are slightly browned. If you wish, take the biscuits out of the oven a couple of minutes before they are done and brush the tops of the biscuits with butter, then return them to the oven.
  11. Remove from oven, let rest a few minutes, then break apart and eat!
  12. Share with someone you love.