Aged Comté + Chive Biscuits with Habanada Pepper Jam (with video!)
As someone who grew up in Kentucky, I’m ashamed that I haven’t made more biscuits in my life. To be honest, I never quite understood where a biscuit fit into a meal. Most of the ones I had growing up were far too crumbly to be used for a sandwich and too dense for a bread basket. They felt like a dry weight of butter with minimal seasoning. It wasn’t until later in life that I began to eat biscuits that could stand on their own. Agi’s Counter makes an exceptional Hungarian biscuit, pogácsa, which they use for their breakfast sandwich.
I set out to make a biscuit that was rich yet light, flaky but solid. I wanted the ideal vehicle to lather with my Habanada pepper jam. Cheddar and chive is a classic savory baking combo that I knew I wanted to riff off of. One of my favorite cheeses is Comté—it’s buttery, fruity, and nutty. I find that aged Comté packs a punch like aged cheddar without some of the overpowering qualities, making it the perfect candidate for a savory baked treat. Fully incorporating the butter and flour and kneading the dough slightly ensures you have a tender, light biscuit that is perfect for all your biscuit dreams.
