Thursday, November 18, 2010

Recipe: Chorizo & Cheddar Biscuits

When I made the Sweet Corn Cheddar Biscuits for my Sister-in-law, I also needed to make a non-vegetarian option for myself :) I had some unsliced chorizo in the fridge and I wanted to incorporate that into the biscuits. I knew the chorizo would have enough flavour of its own and not need any other additional flavouring.

The sausage added a wonderful spicy and tangy note to the biscuits. Next time, I may skip the cheese entirely and just use the chorizon.
There was some sweet corn leftover from the tin I had opened to make the Sweet Corn Cheddar Biscuits, so I added that too.

Although the original recipe for the Bacon, Onion and Cheddar Bisuits called for the pre-frying of the bacon, I decided not to pre fry the chorizo as it would not emit as much fat as the bacon. Also, I wasn't in the mood to chop onions, so I decided to do without them. I do think they would add a nice sweet note to the biscuits. So if I repeat this recipe, I would add a cup of roughly chopped onions fried in a bit of fat or butter.

2 cups All Purpose Flour - Maida
1 tsp baking powder
1 tsp salt
4 tbsp white (unsalted) butter

10 tbsp milk
4 tbsp vegetable oil - olive/corn/rice bran
1 egg

1.5 cup chopped chorizo
1 cup shredded/grated cheddar cheese
a few tsp of sweet corn kernels - pre cooked (optional)

Preheat oven to 200C.
Sieve together the flour, baking powder and salt.
Work the butter into the flour mixture, till it turns crumbly.
Lightly blend the egg, milk and oil together, I used an egg beater.
Pour this mixture over the flour and knead lightly, till it comes together.
Add the chorizo chunks and sweet corn if using. Lightly mix again
Add the cheese and mix very quickly so you don't melt the cheese with your body heat.
Spoon into a muffin pan - I got 10 biscuits.
Bake at 200C for 35-40 minutes till lightly browned on top.
Serve with a dip or on the side with a salad.

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