Crusty and cheesy with both cheddar and Parmesan, these biscuits are great in a bread basket with dinner—or just eaten one by one hot from the oven. Buttermilk and crème fraîche give the biscuits a tangy flavor, while a pinch of cayenne and a generous dose of black pepper give them spice. Grating cold butter into the flour is the secret to these biscuits’ light and tender crumb. If you’ve never tried it, it’s a quick technique, and a lot easier than breaking up butter with a pastry fork.
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