Fluffy garlicky biscuits with fresh chili warmth and a hint of nuttiness.

Mozzarella Chili Biscuits

Makes 8

I’m pretty sure I’ve only ever eaten at Red Lobster once in my life but, I’ve had their classic Cheddar Bay biscuits more times than I can count. We would order them for pick up and bring them home or my mom would buy the make-your-own packs of mix from Costco that we’d throw together and bake.

This play on those classic drop biscuits is great on its own, to dip into soup or stew or to accompany a dinner salad. The biscuits bake up fluffy and garlicky with fresh chili warmth and a hint of nuttiness.

Ingredients

Biscuit Dough

268g (2 c + 1 T) all purpose flour

10g (2.5 t) baking powder

9g (1 T) black sesame or nigella seeds

5g (1.25 t) garlic powder

4g (1 t) kosher salt

5g (1 t) sugar

2g (2 t) dried parsley

2g (0.50 t) baking soda

1g (0.25 t) gochugaru

130g (0.75 c) mozzarella cheese, cut into 0.25 in dice

10g (1) cheongyang or serrano chili, minced – seeds included

250ml (1.25 c) buttermilk

70g (1/3 c) butter, melted and cooled

Topping

30g (2 T) olive oil or melted butter

1 garlic clove, minced

0.25 t garlic powder

0.25 t dried parsley

Pinch of salt

Recipe Know-how

1.      Preheat oven to 200 C / 400 F.

• Line a rimmed baking sheet with parchment paper. Set aside.

2.      In a large mixing bowl combine the dry ingredients mixing well to combine.

• Toss the cheese and chili with the dry ingredients and make a well in the center.

• Add the buttermilk and butter to the well.

• Using a rubber spatula combine the wet and dry ingredients just until mixed.

If the dough seems too dry add an additional 1 – 2 T of buttermilk to make a thick sticky dough.

• Scoop 2 oz (heaped 0.25 c) portions of dough onto the rimmed baking sheet at least 2 inches apart.

You should have 8 drop biscuits in total.

• Bake for 15 – 20 minutes.

Continue on to Step 3 while the biscuits bake.

3.      In a small saucepan heat the topping oil until warm.

• Off heat add the remaining ingredients and swirl until the sizzling subsides.

• Set aside until needed.

4.      Remove the biscuits from the oven.

Cooked biscuits should be golden brown in color and register 94 C / 200 F on an instant read thermometer.

If not yet ready, continue to bake until cooked through.

• While warm, spoon the topping over the biscuits.

• Rest for 5 minutes on the baking sheet.

5.      Serve.