paprika cheddar drop biscuits

It's been 6 years since I first discovered the soft, light, buttery biscuit. Biscuits weren't that popular in Canada and it was only when I moved to Georgia these delicious breads entered my life.

Let's be honest. Eating too many of these won't be too kind on those love handles especially with beach season around the bend. However, the taste and deliciousness of biscuits are unique and unmatched by many breakfast choices. As always, I'm a firm believer that as long as everything is eaten in moderation things like butter, chocolate and biscuits can be okay.

These Paprika Cheddar Biscuits bring something new to the table. The smoked paprika gives it that little kick to lift the flavor of the biscuit and the cheddar gives it a slightly sharp taste as well as a soft, chewy texture. Of course, regular paprika can be used in lieu of smoked paprika but the smokiness really does take these biscuits to a whole new level. Put grandma's recipe on hold for this Sunday and give these biscuits a go for Mother's day!

Paprika Cheddar Drop Biscuits
Adapted from Joy the Baker, Serves 6 - 8

Ingredients:
- 2.25 cups AP flour
- 1.25 teaspoons baking powder
- 0.75 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon sugar
- 1 teaspoon smoked paprika + more to dust
- 6 tablespoons unsalted butter, cold and cut into pieces
- 1 cup grated cheddar cheese
- 0.5 cup milk
- 1 cup heavy cream

1) Preheat oven to 375 degrees F. Combine the flour, baking powder/soda, salt, sugar and the smoked paprika in a bowl. Whisk together to evenly distribute the ingredients well and set aside.
2) Using a fork or, pastry blender (or if you're like me a food processor) cut the butter into the flour mixture until the mixture resembles a coarse meal.
3) Stir in the cheese and mix again with a fork.
4) Add the cream and the milk and stir together until the dough just comes together. The dough will be very sticky but that's fine. The kicker here is to mix just until it comes together. Mix too much and too much gluten will form causing a tough biscuit.
5) Scoop the dough out onto a parchment lined baking sheet and dust lightly with more paprika.

6) Bake for 15 - 20 minutes. Rotate the sheet pan halfway through baking to ensure even baking. Bake until the biscuits are golden brown and let cool for at least 5 minutes.