Oh boy howdy, these are delightful. They’re not too spicy – they’re more… robustly pungent than spicy, thanks to the strong sheep’s cheese that’s used. But they still have a peppery kick and go great with hot, spicy dishes like chili.
They’re also a cinch to make. Butter is cut into a basic mixture of dry ingredients and then shredded manchego cheese is stirred in before the cream brings it all together. I couldn’t find manchego cheese in Laramie, at least not at the first couple places I looked, so I used the closest substitute I could find, P’tit Basque.
What makes this recipe so quick is that there’s no rolling out of the dough and then cutting the biscuits. Instead you just spoon it into free-formed heaps.
You just drop the biscuit dough onto the baking pan, sprinkle with smoked paprika, and away you go.
Of course, they are delicious right out of the oven – all light and buttery and warm and savory. They freeze really well too. I froze these and busted them out about 3 weeks later and they were still delicious.