I set out to create a savory cross between a scone and a biscuit. I think it was successful. They are buttery, cheesy, peppery, and that small bit of chive adds a hint of onion and the flecks of green make it pretty. We split them and filled them with eggs and turkey sausage for a nice breakfast sandwich. My son was begging for gravy to eat them as biscuits and gravy. I think he has the right idea, and I will definitely make these again with gravy. These biscuits would also be a really great accompaniment to any southern meal. They don't require a lot of time, and they bake very quickly. I also used my Fat Cat Biscuit Cutter, which makes these giant biscuits. They are handmade, and such a great piece of craftsmanship. They also have a sharp edge that will cut through the dough, so that It will get a good rise. If you use a cup or dull edge, your biscuits or scones won't rise well.
White Cheddar Pepper Biscuits
Makes 7 large biscuits
2 1/2 cups of fresh milled soft white wheat flour--about 2 cups of grain
1 tsp salt
1 tbsp sugar
1 tbsp baking powder
1 tsp pepper
1 tbs dried chives
5 tbsp cold butter
1 1/2 cups grated white cheddar
1 cup of milk plus 2 tbsp
Preheat the oven to 425 degrees. Mill the grain on the finest setting. Add all the dry ingredients to a large bowl, including the chives. I freeze by butter and grate it into the dry ingredients. Incorporate the butter and flour together. Grate white cheddar cheese and add it to the flour mixture. Add the milk to the flour mixture and incorporate. Dump out the dough on the counter. Press the dough out to a rectangle. Cut in half and stack the two halves on top of each other. Press the dough back out to another rectangle. Cut in half and stack the two halves again. Press the dough back out to another rectangle, and do this 2 more times. This creates the layers inside the biscuits. Press the dough out to about an inch thick, use a large biscuit cutter, and make 7-8 cuts. Pro tip: dust the wooden biscuit cutters with a little flour before you start cutting, this will prevent sticking.
Place the biscuits on a cookie sheet, and bake 5 minutes at 425 degrees. Reduce the heat to 350 degrees and bake another 8-10 minutes.
Let them cool. Enjoy!!