Savoury side dish: spicy surprise biscuits

Nothing beats the smell of freshly baking biscuits — except maybe cheese biscuits! This recipe has been ­ratcheted up a few notches with the surprise addition of a little heat in the form of pepper Jack cheese.

Prep time 10 min

Cook time 12 min

Makes 8

• 200 g (1 1/2 c) all-purpose flour
• 5 ml (1 tsp) baking powder
• 5 ml (1 tsp) chili powder
• 5 ml (1 tsp) salt
• 1 ml (1/4 tsp) baking soda
• 80 g (6 tbsp) unsalted butter, chilled and cut into small pieces
• 110 g (1 c/4 oz) shredded Pepper Jack cheese
• 125 ml (1/2 c) buttermilk
• 5 ml (1 tsp) unsalted butter, melted

1. Preheat the oven to 220°C (425°F).
2. In a medium bowl, whisk together the flour, baking powder, chili powder, salt and baking soda. Using a pastry blender or two forks, cut the chilled butter into the flour mixture until it resembles coarse crumbs.
3. With a wooden spoon, stir in the cheese until well-distributed. Pour in the buttermilk and stir until just moistened. Quickly knead the dough in the bowl four to six times until the dough comes together and is fairly smooth.
4. On a lightly floured surface, pat or roll out the dough to a one centimetre (0.5 inch) thickness. Cut out seven biscuits with a floured six centimetre (2.5 inch) round biscuit cutter. Re-roll the scraps and cut out one more biscuit.
5. Place the biscuits on an ungreased baking sheet. Brush the tops with the melted butter. Bake the biscuits until puffed and golden, 12 to 15 minutes. Remove from the baking sheet and serve hot, warm or room temperature.

• If you don't like pepper Jack cheese, try sharp cheddar, Colby or a sharp aged provolone.
• You can even leave the cheese out completely and have plain buttermilk biscuits, or try stirring in cracked pepper, chopped herbs or your favourite seasonings.