Cheese Biscuits with Lavender Pepper

Canadian Thanksgiving is this coming Monday, October 12^th.  With whomever you decide to celebrate with, be it friends or family in your small group – here is an easy and delicious little recipe to add to your dinner.  Or; just have them for breakfast or afternoon tea.

I used Wensleydale cheese only because I was looking for a good way to use up this cheese which is one of my least favourites, and I love cheese.  This type of cheese is not easy to spread on crackers as it crumbles and it has a slightly sweet taste. However it’s awesome in this recipe. You can also use aged cheddar or a combo of cheddar/parmesan.  I bet Gruyère would be good too.  This recipe was supposed to be scones but I think they turn out more like biscuits.  The lavender pepper is a nice added touch and something I’ll continue to use.

Cheese Biscuits with Lavender Pepper

Ingredients

• 1¾ cup all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 5 Tablespoons cold butter, cubed
• ¾ to 1 cup buttermilk
• 1 cup shredded *Wensleydale (the one without cranberries) or other cheese
• 1 ½ teaspoons dried, culinary lavender flowers (or use 1 teaspoon fresh lavender flowers)
• 1 tsp. **Lavender Pepper

Instructions

1. Preheat oven to 400 degrees F.
2. In a shallow mixing bowl sift together flour, salt, baking powder, baking soda and lavender pepper.
3. Add the cubed butter and cut into the flour using a pastry cutter or a fork until butter is about the size of small peas.
4. Stir in the buttermilk, a quarter of a cup at a time, until it forms a wet dough. Stir in the cheese until completely combined.
5. Scoop onto a baking sheet by large spoonfuls and bake 12 to 15 minutes until tops are golden brown.

*Fun Facts: According to the official website of the Wensleydale Creamery in Hawes, a.k.a. the company that produces Wensleydale Cheese, the first people to make this particular dairy delight were French Cistercian monks back in the 12th century. After arriving in Wensleydale and the nearby surrounds, they set about making their cheese, albeit with ewe’s milk rather than the cow’s milk typical today.  I say Ewwww!

**To make lavender pepper combine black peppercorns with lavender flowers (half and half) and grind together using a clean coffee grinder or herb grinder.

The lavender works surprisingly well with pepper, offering a flowery note that stands up to the peppery bite without the bitterness.  Also good to use on pork, chicken or beef.

Enjoy!

Here is the original recipe:

Wensleydale Scones