Be careful when you take these out of the oven. They’re going to smell so incredibly wonderful that you might be tempted to start stuffing them into your mouth immediately.
But don’t give in, otherwise, two things will happen in short order: one, you will burn your mouth, because these biscuits are intensely cheesey (and cheese stays hot); and two, you’re probably going to push through the pain and eat them anyway. And if you aren’t careful, they’ll all be gone before you have a chance to serve them.
How good are they? Let’s put it this way, the above caveat is the result of hard-won experience.
Incidentally, I was going to call these Wisconsin State Legislature Gridlock Biscuits, but that title seemed a little unwieldy. Still, it certainly would be a great way for lawmakers to open a dialogue — by reaching across the aisle and offering a plate of these peppery, golden, cheese-laden nuggets. After a few bites, lawmakers will set aside their differences and come together in a spirit of friendship, shared purpose, and love of cheese.
Well, it would be nice if it turned out that way, wouldn’t it?
Here’s how to make the Peppery Cheddar Cheese Medallions:
1 lb shredded mild cheddar cheese
1 cup all purpose flour
1 1/2 Tbsp baking powder
1 Tbsp black pepper (yes, a whole tablespoon)
1/2 tsp cayenne pepper (optional)
1 cup half & half (or whole milk)
Preheat the oven to 350 degrees. Combine the cheese and the dry ingredients. Add the milk and mix thoroughly.
Form dough into balls about the size of a large walnut and place on a non-stick cookie sheet, leaving plenty of space between (these spread out quite a bit.)
Bake at 350 degrees on the center rack of the oven for 25-30 minutes until a rich golden brown. Serve warm or at room temperature. Store any extras in the refrigerator.
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