Los Biscuitos del Yum-o

‘Nother recipe fer y’all, this one cribbed from the glossy pages of Bon Appetit magazine.

The original recipe was called ‘Seville Chorizo & Manchego Savory Cakes‘ and I knew just from the title that I would have to try it because chorizo sausage and manchego cheese are two of BW’s most favoritest things (hey, he is 1/2 Spanish) and in general he’s a sucker for any type of cheese-bread.  But the original recipe called for these “scone-like breads” to be baked in something like ’8 four-inch tartlet pans with removable sides’, blah blah blah…whatever…I don’t have that sort of equipment lying around.

So I pondered and debated what to bake them in.  A loaf pan?  Probably too big.  Muffin tins?  Perhaps.  Then I recalled those words “scone-like” and thought:  scones are biscuits, right?  Right.  Therefore I compared the recipe with some basic cheese-biscuit recipes and saw that they were fairly similar and so decided to take the lazy way out and just prepare them as drop-style biscuits.

No fancy baking paraphernalia required and BW still thought they were the best things ever.  Recipe after the cut.

BW’s Favorite Biscuits

1 cup plus 2 Tbs. flour
1 Tbs. sugar
¾ tsp. salt
½ tsp. baking powder
½ tsp. black pepper
¼ tsp. baking soda
———————–
2 green onions, thinly sliced
4 oz. smoked Spanish chorizo, cut into ¼ in. cubes
3 oz. Manchego cheese, cut into matchstick-sized pieces
———————–
½ cup low-fat cottage or ricotta cheese
½ cup buttermilk
1 large egg
1 Tbs. olive oil
1 tsp. Dijon mustard
1 tsp. smoked paprika

Makes about 8 big biscuits.

Preheat oven to 425.

Whisk first 6 ingredients in large bowl.   Add onions, chorizo, and Manchego cheese;  toss to distribute evenly.  Whisk cottage cheese, buttermilk, egg, oil and mustard in a medium bowl.

Add buttermilk mixture to flour mixture; stir just to blend.

Line a baking sheet with parchment paper.

Drop about 1/3 cup of batter per biscuit onto the baking sheet.  Bake about 15 minutes or until golden brown.

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