Saturday morning needs a good breakfast to even have a hope of turning into a productive day. Fresh farm eggs and biscuits are my favorite. This morning I changed it up a little.
Black Pepper and Fontina Cheese Biscuits
2 c. flour
2 T. baking powder
1/2 t. salt
1 t. sugar
2 t. fresh ground black pepper
1/3 lb. Fontina cheese, grated
1 1/2 c. heavy cream
butter
Preheat oven to 400 degrees. Butter a cast iron skillet and set aside. Mix together all dry ingredients in a mixing bowl. Set aside about 2 T. cheese. Add the rest of the cheese into the dry ingredients and toss to coat. Add the heavy cream. Mix with your hands or a fork until the dough just starts to come together. Form into a ball and place on a lightly floured surface. Press into a circle, about 1/2 inch thick. It doesn’t have to be perfect. Cut into biscuits with a biscuit cutter or a glass. Place biscuits in the skillet. Spread a little bit of butter on top of each biscuit. Grind some black pepper over each biscuit and then top each biscuit with a few strands of the grated cheese that you set aside earlier. Place in oven and bake for about 20 minutes, or until golden brown on the top.
They are tender, flaky and just a little bit spicy. Exactly how I like to behave on a Saturday.
{ 5 comments… read them below or add one }
I will be making these today. Cannot wait!
What happens if I don’t have heavy cream?
Patrice – If you don’t have any cream, add 1/4 c. butter and cut it into the dry ingredients before you add the cheese. Then use about 3/4 c. milk. That should work. The texture will be a little different, but they will still be good:)
Beautiful biscuits. Just beautiful.
And Fontina. I never thought of adding that. Such a good idea.
Simple yet elegant. Very nice. I’d throw some smoked salmon on there for a casual breakfast.
Yes please!