The eighth recipe I chose from the Quick Breads Section of The Modern Baker by Nick Malgieri, was the one for Pecorino & Pepper Biscuits, on page 51. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
Ingredient list: flour, baking powder, black pepper, salt, butter,
buttermilk, and Pecorino Romano cheese. Mix them up, bake in the oven,
eat hot, warm, or cold.
I've made Ina's biscuits (semi-successful),
two versions of Dorie's biscuits (not successful for me, very flat),
and now these. These are the most success I have had with biscuits.
As I have indicated before, we really aren't biscuit people (although
Mark is now saying that he thinks he is a biscuit person after all), so
I am not sure what a really good biscuit looks and tastes like in any
definitive sort of way.
These biscuits were good. I am a big cheese
fan, so if you put cheese on or in it, chances are that I will eat
some! I loved these, even though I tried to "finely grate" the cheese, there were still little chunks of cheese to stumble upon while eating the biscuit, yum! These were good plain, with a little butter, but especially good
split with mustard and ham inside. The ham, mustard, and cheese
(already in the biscuit) were a great combination. I would make these
again. Maybe we are on our way to becoming biscuit people,
these were that good.
Next week: Real Welsh Scones, pages 52-53. If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Quick Breads, with the blogroll here.