Chorizo & Wisconsin Cheddar Biscuits

By SuzyHomemakerGoneBad

This recipe is courtesy of Wisconsincheesetalk.com. Although it looks wonderful, I confess that I haven't tried this recipe, and I'm wondering about the butter content. It was originally written as "5 teaspoons", not tablespoons, and I can't help but think it is a misprint. I have never seen any recipe call for teaspoon measurements for butter, and it seems like very little for the recipe, so I changed it to "5 tablespoons." We'll see...

Ingredients

• 1 link Spanish Chorizo (I used a 6 oz. link) or spicy Italian sausage, cooked (if necessary), cooled, and diced
• 2 3/4 cups all-purpose flour
• 1/4 cup cornmeal
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon Spanish smoked paprika
• 1/4 cup chopped scallions
• 5 tablespoons butter, cold and diced
• 1 cup Wisconsin aged Cheddar cheese (I used a combination of Cedar Grove’s 5-year Cheddar and Widmer’s 4-year Cheddar), plus more for topping
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 egg yolk

Details

Servings 24
Adapted from wisconsincheesetalk.com

Preparation

Step 1

Preheat the oven to 450 degrees. Line two large baking sheets with parchment paper.

Stir together the flour, cornmeal, baking powder, baking soda, and smoked Spanish paprika in a medium-sized bowl. Cut in the cold butter and scallions with a pastry blender, your fingers, or two knives until the mixture resembles very course crumbs.

Fold the Cheddar cheese and chorizo sausage into the butter and flour mixture. In a separate, small bowl, mix together the sour cream and milk. Add to the flour and butter mixture. Stir only until combined.

Turn the dough out onto a slightly floured surface and shape into a disk about one inch thick. Cut the biscuits into the desired shape (I used a 1-inch or 2-inch, round biscuit cutter) and place onto the prepared pan.

In a small bowl, combine the egg yolk and 1 tbsp. water. Brush the biscuits with the egg wash and top each biscuit with 1 tablespoon shredded Cheddar cheese.

Bake for 10–12 minutes, or until golden brown. Let cool on a wire rack. Enjoy.