Chorizo and Wisconsin Cheddar Biscuits

Biscuits on Rack-1

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

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

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.

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