Smoked Gouda & Scallion Biscuits with Red Pepper Jam

Smoked Gouda & Scallion Biscuits

with Red Pepper Jam

25 MIN
$11.99 2-4 Servings
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From the Test Kitchen

These delicious biscuits get delightfully savory flavor from smoked gouda, scallions, and sour cream mixed into the batter, plus the tangy-sweet red pepper jam we're spreading onto them.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Smoked Gouda & Scallion Biscuits with Red Pepper Jam
Title
  • 1 cup Biscuit Mix
  • 2 Scallions
  • ¼ cup Sour Cream
  • 2 oz Smoked Gouda Cheese
  • 2 oz Sliced Roasted Red Peppers
  • ¼ cup Sugar
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Red Wine Vinegar
  • 1 oz Salted Butter
step-by-step
instructions
1 Make the biscuits

Preheat the oven to 450°F. Wash, dry, and thinly slice the scallions. Grate the cheese on the large side of a box grater. In a large bowl, combine the biscuit mix, sliced scallions, sour cream, half the grated cheese, and 1/4 cup of water. Gently stir until just combined (be careful not to overmix). Lightly oil a sheet pan. Scoop 4 equal-sized dollops of the biscuit dough onto the sheet pan. Evenly top each biscuit with the remaining grated cheese. Bake 14 to 16 minutes, or until the biscuits are set and cooked through. Remove from the oven.

2 Make the jam & serve your dish

Meanwhile, finely chop the roasted peppers. In a small pot, combine the sugar, vinegar, chopped peppers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Simmer, stirring occasionally, 4 to 5 minutes, or until thickened. Turn off the heat. Stir in the butter until melted and combined; season with salt. Transfer to a bowl and set aside to cool, at least 5 minutes. Stir just before serving. Serve the baked biscuits with the red pepper jam. Enjoy!

Tips from Home Chefs

Smoked Gouda & Scallion Biscuits

1 Make the biscuits

Preheat the oven to 450°F. Wash, dry, and thinly slice the scallions. Grate the cheese on the large side of a box grater. In a large bowl, combine the biscuit mix, sliced scallions, sour cream, half the grated cheese, and 1/4 cup of water. Gently stir until just combined (be careful not to overmix). Lightly oil a sheet pan. Scoop 4 equal-sized dollops of the biscuit dough onto the sheet pan. Evenly top each biscuit with the remaining grated cheese. Bake 14 to 16 minutes, or until the biscuits are set and cooked through. Remove from the oven.

2 Make the jam & serve your dish

Meanwhile, finely chop the roasted peppers. In a small pot, combine the sugar, vinegar, chopped peppers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Simmer, stirring occasionally, 4 to 5 minutes, or until thickened. Turn off the heat. Stir in the butter until melted and combined; season with salt. Transfer to a bowl and set aside to cool, at least 5 minutes. Stir just before serving. Serve the baked biscuits with the red pepper jam. Enjoy!

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