Marlin’s been sick with a terrible headache since last night, so this morning I decided we’d stay home and I’d make one of his favorite breakfasts.
This is my favorite recipe from my copy of Martha Stewart’s Baking Handbook. It’s her spicy cheese biscuits and they are perfect for breakfast, brunch or a side for dinner. Or for curing headaches (hopefully). They’re quick, easy, and they’ll keep really well in the freezer if you want to make extra. Let me just save you the time. You’ll want to make extra.
The spicy secret of this is the smoky sweet paprika mixed with the dry ingredients and sprinkled over the top just before baking. If you wanted to get really brave, you could add a little cayenne pepper, but I prefer the paprika. Also, the red flakes add a beautiful pop of color!
My favorite part? The cheese of course! The recipe calls for gruyere, a yellow Swiss cheese, but you can use whatever you have on hand, cubed or shredded so it mixes in well. This morning I used a mix of a sharp cheddar and my personal favorite, pepper jack, which goes well with the spicy flavor profile.
The recipe also calls for heavy cream, which works beautifully. I don’t always keep cream around, so in a pinch I’ll use plain soy milk. The catch is to use less than the amount of cream the recipe lists, because the soy milk is thinner than cream, so if you use the same amount, your mix will be too watery. I used just under a cup here, where it asks for 1 1/2 cups of cream.
Bake at 375 for 15-20 minutes or just until they’re golden brown on the edges and cooked all the way through.
These biscuits are heavenly all by themselves, straight out of the oven while they’re still hot and steamy when you open them. But the possibilities of sides you could put with them are endless.
Hopefully they’ll put a smile on Marlin’s face and have him feeling better soon. Happy Sunday! Now go make these!