Recipes, re-invented from cooking shows
Scotch Bonnet Iced Biscuits
Prep. Time:
Baking Time:
Total Time:
30 minutes plus 1 hour chilling
12 minutes per batch
1 hour 42 minutes
Serves:
24 biscuits
Selasi's spicy signature biscuits from GBBO Season 7. The flavor balance relies on lime zest brightening and cutting through richness to balance heat, ground ginger complementing scotch bonnet's fruity heat, cayenne adding depth to heat profile, and sweet icing creating the quite different contrast...
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Ingredients
FOR THE SCOTCH BONNET BISCUITS:
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1-2 teaspoons scotch bonnet pepper, very finely minced (seeds removed for less heat, or adjust to taste)
1/2 teaspoon ground ginger (complements the pepper heat)
1/4 teaspoon cayenne pepper (additional warmth)
Zest of 1 lime (brightens and balances the heat)
FOR THE ICING:
2 cups powdered sugar, sifted
3-4 tablespoons whole milk
1/2 teaspoon vanilla extract
Food coloring (optional - vibrant colors for fun presentation)
Additional scotch bonnet pepper (tiny pinch, optional for extra kick)
Why buy an expensive pot when you only need a pinch? We sell tiny quantities
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Instructions
MAKE THE SCOTCH BONNET BISCUIT DOUGH:
Handle peppers safely wear gloves when mincing scotch bonnet peppers. Remove seeds and white membranes for less heat or keep some for more kick. Wash hands thoroughly after handling. In medium bowl whisk together flour, baking powder, and salt. In large bowl with electric mixer cream butter and sugar until light and fluffy about 3 minutes. Beat in egg and vanilla until combined. Add minced scotch bonnet pepper, ground ginger, cayenne pepper, and lime zest. Mix well to distribute heat evenly throughout dough. Gradually add flour mixture mixing on low speed until just combined. Do not overmix. Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate at least 1 hour or up to 2 days.
ROLL AND CUT THE BISCUITS:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Working with one disk at a time keep other refrigerated, roll dough on lightly floured surface to 1/4-inch thickness. Cut into desired shapes using cookie cutters round, square, or any shape you prefer we're focusing on flavor not motorcycle wheels! Place biscuits 2 inches apart on prepared baking sheets. Optional if you want smoother surface for icing gently press tops with flat bottom of glass.
BAKE:
Bake 10-12 minutes until edges are just lightly golden. Centers should still look slightly underdone they'll firm up as they cool. Cool on baking sheet 5 minutes then transfer to wire rack to cool completely before icing.
MAKE THE ICING:
In bowl whisk together powdered sugar, 3 tablespoons milk, and vanilla until smooth. Add more milk teaspoon at a time until icing reaches desired consistency it should be thick enough to coat back of spoon but still flow slightly. Optional heat boost add tiny pinch of very finely minced scotch bonnet to icing for extra spicy surprise. Divide icing into separate bowls if using multiple colors. Add food coloring and stir until desired colors are achieved.
ICE THE BISCUITS:
Using spoon or small offset spatula spread icing smoothly over cooled biscuits working from center outward. For smooth finish let first layer set slightly about 10 minutes then apply second thin coat. Optional decoration while icing is still wet add sprinkles, edible glitter, or pipe contrasting icing colors on top. Allow icing to set completely about 1-2 hours before serving or stacking.
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