From the kitchen of One Perfect Bite...This recipe is over a decade old. It originally appeared in Bon Appetit magazine and I pull it out at this time of year when I want to make something different to serve with soup and stews. I've cut the ingredients for the biscuits in half because I found the published version of the recipe, seen here, made 24 2-inch biscuits which I think you'll agree is a tad extreme for two people. While the directions that I'm sharing for the biscuits are old school, they can be made in a food processor if you are busy, so inclined or both. The biscuits are delicious when served hot from the oven, but they are, unfortunately, not good keepers. I suggested you use finely ground black pepper if you decided to try them. Coarse cracked pepper does not disburse well through the other ingredients and the play of the pepper and the cheese is what makes these biscuits out of the ordinary. The Silver Fox slathers his with butter, but I think they are flavorful enough to eat out of hand. I do hope you'll give this recipe a try. I know you'll enjoy the biscuits. Here is how they are made.
