by Katy of Simple, Good & Tasty
When I was recently preparing for a four-month trip to Seville, Spain, I was advised to bring something that encapsulates my hometown or state to share with my host family, so they could get a sense of the place in which I grew up.
As a Wisconsin girl, born and raised, I jumped at the opportunity to share a little bit of the Dairy State with my Spanish family.
Naturally, Wisconsin Cheese was the first idea that popped into my head. Nonetheless, I feared it would not survive my 12-hour trek overseas. So instead, I ended up bringing a picture book—and although Wisconsin is a gorgeous state, the book still felt like a poor substitution for Wisconsin cheese, no?
During my travels abroad, I became infused with a love for Spanish culture. Likewise, I eagerly taught my host family all about life in Wisconsin, both the good—the food, the festivals, the people—and the bad—the cold, cold blizzards.
Upon my return, I wanted to invent a dish that would give a glimpse into the two cultures that I have learned to love, and turned to Wisconsin Cheese, of course, with these Chorizo and Wisconsin Cheese Biscuits.
On a cold and blustery winter day in Wisconsin, there isn’t much else I would rather eat than a warm bowl of soup accompanied by one ofthese warm, cheesy biscuits.
First, you have a biscuit, hot out of the oven, which is already quite a tasty treat. Then add sharp aged Wisconsin Cheddar cheese, spicy chorizo sausage, smoky Spanish paprika, and crunchy green scallions, and you have transformed a humble biscuit into a fiery show stealer—the perfect bitter-day joy.
Chorizo & Wisconsin Cheddar Biscuits
These biscuits, unlike a typical batch of biscuits, are even better the next day. They are perfect companions for a spicy batch of chili or can be served as appetizers if made in miniature form.
Makes 24 ,1-inch biscuits
1 link 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 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. Spanish smoked paprika
1/4 cup chopped scallions
5 tsp. butter, cold and diced
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, 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 tbsp shredded Cheddar cheese.
Bake for 10–12 minutes, or until golden brown. Let cool on a wire rack. Enjoy.