Pepperjack Biscuits

It's rare that I post a savory item but to be fair biscuits are baked! This recipe for pepper jack biscuits was inspired by a campfire. Every Sunday night me and four friends have dinner together with one cooking the meal for the other four in a scheduled rotation. The point of Sunday Night Dinner is to challenge your cooking abilities, explore foreign cuisines, and have an opportunity to make a meal that serves more than just yourself. We only have three rules: 1. Make it a priority to come to dinner every week 2. Cook a complete meal (entree, side, and dessert) 3. Don't forget when it's your turn to make dinner!!

For my Sunday Night Dinner, I decided to do something that had never been done in the seven semesters we have been cooking and that is bring the dinner outside! I set up chairs around our fire pit and made a steaming hot crockpot full of tempeh butternut squash black bean chili. A fluffy buttery biscuit seemed like the perfect compliment to a hearty bowl of chili.

For this biscuit, I used black pepper and pepperjack cheese to give them a kick. Everyone, including myself, transformed their biscuits into makeshift spoons and messily scooped up chunks of black beans and butternut squash. I couldn't ask for a better night eating chili and biscuits around flickering campfire chatting endlessly with friends that I love.

Pepperjack Biscuits

Pepperjack Bisciuts
Adapted from:

2 1/4 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda 1 tablespoon granulated sugar
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 cup (about 4oz) shredded pepper jack cheese
7 tablespoons chilled butter
6-7 oz plain greek yogurt
1 tablespoon melted butter, for brushing on biscuit tops

1. Heat oven to 425°. Grease a baking sheet with cooking spray

2. In a medium bowl, whisk together flour, baking powder, soda, sugar, cayenne pepper and black pepper. Stir in the pepperjack cheese.

3. Cut the cold butter into chunks and blend it into the mixture with a pastry blender or fingers until the butter is well distributed and the mixture resembles coarse sand.

4. Stir in the Greek yogurt until ingredients are moistened, do not over mix!

5. Turn the dough out onto a floured surface and knead 3 or 4 times, just until a cohesive dough has formed.

6. Pat dough out into a circle about 1/2 inch thick. Cut out rounds with 3-inch biscuit cutters. Arrange on the prepared baking sheet, leaving about an inch between biscuits.

7. Bake for 14 to 16 minutes, until golden brown. 8. Brush the biscuits with melted butter while they're still hot!

Makes about 10-12 biscuits

photos: Zac Wolf Photography