I named these biscuits after I came home from the farmer’s market one week this summer with an amazing block of organic cheddar cheese and some perfect mild peppers, determined to make something out of them, this what I came up with. And man oh man are they good. Not to mention fun and a perfect recipe for cooking with your bebes and kids!!
Farmer’s Market Biscuits - 11 Months+
1 1/2 cup flour (plus extra for dusting)
1/2 teaspoons organic sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 1/2 tablespoons cold butter, cut into small chunks
1/2 cup plus 1 tablespoon milk
1 1/2 tsp apple cider vinegar
1/3 cup chopped mild pepper
1 cup cheddar (shredded)
Preheat the oven to 425°F. Sift flour, sugar, baking powder, baking soda and salt into a medium bowl. If using a sifter you may need to push organic sugar through as it is a bit courser. Next add the butter and use your fingers (if you have a pastry cutter you can use that too) to work butter into the flour until you have a course meal, with pieces no larger then pea size. Add the vinegar to the milk and allow it to sit for a couple minutes, to make buttermilk. Stir in most of the buttermilk (reserving about 1 tbsp), cheese and peppers, just until mixed.
Knead dough briefly on a lightly floured surface, just until it holds together. Coat a rolling pin with flour and roll out the dough to about 1/3 inch thick. Cut little biscuits out with any cookie cutters you like. Bebe B’s favorites shapes to make are teddy bear and star. Place biscuits on un-greased baking sheets. Brush the tops of biscuits with remaining buttermilk and bake until biscuits are golden, 10 minutes. They make a wonderful side to a hearty soup or jambalaya.
This recipe is vegetarian.