Mini Pepper Biscuits with Creamy Blue Cheese Spread Recipe

The room was buzzing with chatter and laughter. Everyone seemed to be waiting for the next appetizer to appear. When the bubbling Brie Cheese & Balsamic Caramelized Onion Flatbread sidled out of the oven, there were audible groans from the two women perched on the barstools at my kitchen island. A man across the kitchen muttered to his friend, "I'm goin' in" and the two of them were at my elbow, grabbing the first piece of flatbread before the pizza wheel had barely made its last cut. Such was the scene at the cocktail and hors d'oeuvres party that my husband and I hosted last night.
Thanks to the Ile de France cheese company, a generous amount of cheese was languishing in my fridge (the coveted plunder for winning the chef's prize with my Pan-Fried Brie Cheese with Persimmon Salsa Canapés). Food is meant to be shared and what better way to do so than indulging in an evening of Prosecco and hors d'oeuvres with kindred spirits - very hungry and appreciative ones at that. These pepper biscuits were one of six hors d'oeuvres that I served last night. When you first bite into this Lilliputian treat, your tongue will come alive with the punch of pepper. The tender, flaky biscuit gives way to the velvety, provocative richness of the blue cheese spread. After swallowing this savory morsel, you will find yourself reaching for a second...and a third.

Preheat the oven to 425 degrees F.

In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon plus ¼ teaspoon baking powder, 1 teaspoon sugar, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons freshly ground black pepper, and 1 tablespoon finely chopped scallions (green onions).

Using two forks, a pastry blend, or your fingers (my preferred method), cut in 6 tablespoons cold unsalted butter until the mixture resembles coarse meal.

Add 1 cup well-shaken low-fat buttermilk and stir until a dough is formed, being careful not to overmix (overmixing will make the biscuits tough).

Place the dough on a surface lightly covered with flour and knead gently until the dough is smooth. Roll the dough until it is ¼-inch thick. Using a 2-inch round cutter, or the rim of a narrow glass (such as a Champagne glass), cut out the biscuits.

Place the dough circles on 2 large baking sheets.

Bake for 8-10 minutes, or until golden brown on the bottom edges and the top of the biscuits. Transfer to a rack and let cool.

Using a sharp knife, cut each biscuit in half horizontally and spread ½ to 1 teaspoon spreadable cheese on the bottom half of each biscuit. Top with the other half of the biscuits to form a small sandwich. I used Crème de Saint Agur, which is a smooth, creamy spreadable cheese that tastes like a combination of Brie and blue cheeses. A match made in heaven!

Mini Pepper Biscuits with Creamy Blue Cheese Spread

2 cups all-purpose flour, plus extra for rolling dough
1 tablespoon plus ¼ teaspoon baking powder
1 teaspoon sugar
½ teaspoon baking soda
½ teaspoon salt
2 teaspoon freshly ground black pepper
6 tablespoon cold unsalted butter
1 cup well-shaken low-fat buttermilk
1 tablespoon finely chopped fresh scallions (green onions)
1 (5.3 oz) container Crè de Saint Agur (or your favorite spreadable cheese)

Preheat the oven to 425 degrees F.

In a large bowl, whisk together flour, baking powder, sugar, baking soda, salt, pepper, and scallions. Using two forks, a pastry blend, or your fingers (my preferred method), cut in butter until the mixture resembles coarse meal. Add buttermilk and stir until a dough is formed, being careful not to overmix (overmixing will make the biscuits tough).

Place the dough on a surface lightly covered with flour and knead gently until the dough is smooth. Roll the dough until it is ¼-inch thick. Using a 2-inch round cutter, or the rim of a narrow glass (such as a Champagne glass), cut out the biscuits. Place the dough circles on 2 large baking sheets.

Bake for 8-10 minutes, or until golden brown on the bottom edges and the top of the biscuits. Transfer to a rack and let cool.

Using a sharp knife, cut each biscuit in half horizontally and spread ½ to 1 teaspoon spreadable cheese on the bottom half of each biscuit. Top with the other half of the biscuits to form a small sandwich. I used Crème de Saint Agur, which is a smooth, creamy spreadable cheese that tastes like a combination of Brie and blue cheeses. The blue cheese flavor pairs really well with these biscuits, but use your favorite spreadable cheese. The creamier the better.

Makes 4 dozen mini biscuits.