A Year-Round Guide to Franklin and Nantahala

Yield: About 12 biscuits. 2 cups biscuit mix 1 tablespoon sugar ¼ teaspoon black pepper ¼ teaspoon cayenne pepper ½ teaspoon garlic powder ¼ cup chopped chives 1 stick cold

Madison County Championship Rodeo

Yield: About 12 biscuits. 2 cups biscuit mix 1 tablespoon sugar ¼ teaspoon black pepper ¼ teaspoon cayenne pepper ½ teaspoon garlic powder ¼ cup chopped chives 1 stick cold

Rosemary and Goat Cheese Strata

Yield: About 12 biscuits. 2 cups biscuit mix 1 tablespoon sugar ¼ teaspoon black pepper ¼ teaspoon cayenne pepper ½ teaspoon garlic powder ¼ cup chopped chives 1 stick cold

Hoop Cheese Biscuits

cheese-stuffed biscuits

Yield: About 12 biscuits.

2 cups biscuit mix
1 tablespoon sugar
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
½ teaspoon garlic powder
¼ cup chopped chives
1 stick cold butter
1 cup buttermilk
1 pound hoop cheese
4 tablespoons butter, melted

Preheat oven to 425º. Grease a muffin tin. In a large bowl, combine biscuit mix, sugar, peppers, garlic powder, and chives. Grate butter into dry ingredients. Using fingers, incorporate to a crumbly consistency. Add buttermilk, a little at a time, until the batter is thick and creamy.

Put 1 heaping tablespoon of mixture in each muffin cup. Pinch off ¾-inch chunks of cheese, and place in the center of the batter. Spoon about 1 heaping tablespoon of batter over each piece of cheese, pushing it around the edges to seal in cheese.

Bake for about 12 minutes, until golden brown. Remove biscuits, and brush them with melted butter. Serve immediately.

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This story was published on Oct 02, 2015

Wendy Perry

Wendy Perry

Wendy Perry is a recipe developer, personal chef, and Franklin County native.