I found a recipe over at Joy the Baker and was instantly convinced that these were the biscuits I needed to make. Paprika and cheddar biscuits?! YES PLEASE! I tore through my spice cabinet and realized that I didn't have any paprika, and so I laid out my spice options before me trying to decide what would be a tolerable substitute. Chili powder? No. Cayenne? Eh, no. Season-All? No, too salty. Maybe some combination of garlic, onion and something else? Meh.
Then it came to me - pepperoni! For the first 25 years of my life, I shunned pepperoni but I have warmed to it as a subpar substitute for delectable Italian sausage. Just like canned biscuits, it has its place. We happened to have half a package of turkey pepperoni in the fridge along with a mozzerella, monterey jack and cheddar blend. These components seemed sufficient to make a kick ass biscuit, right?
OH BOY. See for yourself.
[click to enlarge; yes, you want to]
These biscuits are UH. MAY. ZING. Buttery and soft, with a delightfully crisp bottom. The pepperoni is not overpowering and is a nice complement to the cheese blend I used. These would be delicious with a roasted red pepper and tomato soup, especially if you baked up tiny versions. I would also make these as a plain ol' carbie appetizer, they're that good. Em and I spent a solid 20 minutes expounding on their deliciousness in a language only we can understand...it involves stuffed mouths, crumbs and some not so subtle moaning. These are easy as can be to make, and would be fun for kids to help with, too!
I've included the recipe here. Just click "read more". I've modified it to represent the changes I made, but if you want the true-to-form biscuit, please click through to Joy the Baker. And if you aren't reading JtB, please make that happen for yourself. She is amazing.
Pepperoni & Cheddar Drop Biscuits
adapted from Martha Stewart’s Baking Handbook, adapted from Joy the Baker
makes 8 giant biscuits or 12 smaller 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
20-30 slices of pepperoni, "julienned" (turkey, plain ol', veggie...whatever you like)
6 Tablespoons unsalted butter, cold, cut into pieces
6 ounces cheddar/mozzarella/monterey jack blend (about 1 cup)
1 cup whole milk
1/2 cup sour cream
Preheat the oven to 375 degrees F. Spray the pan(s) with flour baking spray or line with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Using a pastry blender, your fingers or a fork, 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, and then the pepperoni.
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 1/2-cup measure (for giant biscuits) or a 1/4-cup or 1/3-cup for smaller biscuits, scoop mounds of dough about 1 1/2-inches apart of the prepared baking sheet
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. Try, as you might, to keep any of them as leftovers in a sealed container for a day or two.