Black Pepper & Mace Cheddar Biscuits with Chili Honey Butter
Black Pepper & Mace Cheddar Biscuits with Chili Honey Butter
These tall, flaky buttermilk biscuits are packed with sharp cheddar and a trio of savory spices: freshly cracked black pepper, warm and faintly sweet mace, and a little mustard powder for tang. A swirl of chili-flake honey butter on top turns them into the star of any breakfast or dinner table.
What You'll Need
Keep the butter and buttermilk as cold as possible. That is the secret to layers.
The Biscuits
- 2 1/2 cups (300 g) all-purpose flour, plus more for dusting
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp Fine Ground Himalayan Pink Salt
- 1 1/2 tsp freshly ground Organic Black Peppercorns
- 1/2 tsp Organic Ground Mace
- 1/2 tsp Organic Garlic Granules
- 1/2 tsp Organic Yellow Mustard Seed Powder
- 8 tbsp (1 stick) cold unsalted butter, frozen
- 1 1/2 cups (6 oz) shredded sharp cheddar
- 1 cup cold buttermilk, plus 1 tbsp for brushing
The Chili Honey Butter
- 4 tbsp unsalted butter, softened
- 2 tbsp honey
- 1/2 tsp Organic Red Chili Flakes
- Pinch of fine salt
- Flaky salt for finishing (optional, for sprinkling on top)
Step by Step
Heat the oven
Heat the oven to 425°F with a rack in the upper third. Line a baking sheet with parchment and put the stick of butter in the freezer while you gather everything else.
Whisk the dry ingredients
In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper, mace, garlic granules and mustard powder until the mixture is evenly speckled and golden.
Add the butter and cheese
Grate the frozen butter into the flour on the large holes of a box grater. Toss gently with your fingertips to coat each shred, then stir in the cheddar.
Add the buttermilk
Pour in 1 cup cold buttermilk and stir with a fork until a shaggy dough forms. A few dry patches are fine. Overmixing makes tough biscuits.
Fold and cut
Turn the dough onto a floured counter and pat it into a rectangle about 1 inch thick. Fold it in thirds like a letter, turn, and pat out again. Repeat twice more. Cut 8 rounds or squares, pressing the cutter straight down without twisting so the edges can rise.
Bake
Set the biscuits so their sides just touch, which helps them climb. Brush the tops with buttermilk and bake 15 to 18 minutes, until tall and deep golden with crisp cheesy edges.
Make the chili honey butter
While the biscuits bake, warm the honey with the chili flakes for 30 seconds in a small pan or microwave. Let it steep 5 minutes, then stir it into the softened butter with a pinch of salt. Serve alongside the warm biscuits.
Grind the black pepper just before mixing. Freshly cracked pepper has a brighter, more floral bite that stands up to the cheddar. Mace is potent, so measure it level and resist adding more.
The Spices Behind the Biscuits
Common Questions
What does mace taste like in a savory biscuit?
Mace comes from the same fruit as nutmeg but is more delicate, with warm, slightly citrusy and peppery notes. In cheese biscuits it adds a rounded, bakery-style aroma without tasting sweet.
Can I substitute nutmeg for mace?
Yes. Use about 1/4 teaspoon of Organic Nutmeg Powder in place of the 1/2 teaspoon of mace, since nutmeg is a little stronger and sweeter.
Why grate the butter frozen?
Frozen shreds stay in small, separate pieces. In the hot oven they melt and release steam, which puffs the dough into flaky layers.
Can I make the dough ahead?
Cut the biscuits and refrigerate them on the pan, covered, for up to 4 hours, or freeze them solid and bake from frozen, adding 3 to 5 minutes. Brush with buttermilk just before baking.
How can I make the chili honey butter milder or hotter?
Use 1/4 teaspoon of chili flakes for a whisper of warmth, or up to 1 teaspoon for a noticeable kick. Steeping them in warm honey mellows the sharpness and spreads the flavor evenly.
