Ingredients Weight Measure
All purpose flour 1 lb.
Salt 1 tsp.
Baking powder 2 tsp.
Baking soda 1/4 tsp.
Unsalted butter(cold) 3 sticks (1 1/2 cups)
Buttermilk 1 1/2 cups
TABASCO® brand Pepper, Garlic, Habanero or Green Sauce 2 Tbsp.
Cheddar cheese, shredded 5 oz.
Monterey Jack or Mozzarella cheese, shredded 5 oz.
Provolone cheese, shredded 5 oz.
Extra flour for dusting 1 cup
Eggs, beaten for egg wash 2 each


  1. Sift all the dry ingredients together. Cut the cold butter into small cubes, about 1/4 inch thick, and stir into the flour. With your fingers, break up any large chunks of butter and work the mixture into a coarse meal with pea size pieces of butter coated by flour. Add the buttermilk and stir only until the mixture forms a sticky ball of dough. Transfer the dough onto a well-floured counter and generously sprinkle more flour on top. With floured hands, press the dough into a rectangle approximately 9" x 12".
  2. Using the TABASCO® brand Sauce of your choice, mix 1 teaspoon with each of the grated cheeses. Sprinkle the cheddar/TABASCO® mixture evenly over the top of the dough. Using a metal or plastic pastry scraper, gently fold the dough like a letter, from left to right, one-third folded over the middle; then right to left, folding the remaining third over the already folded section. Dust the counter with flour, and use the scraper to give the dough a quarter turn. Dust the top with flour again and press again into a rectangle, repeating the cheese lamination as just described, using the jack cheese mixture. Repeat one final time using the provolone mixture. After all the cheese has been folded into the dough, flour it one final time and press it into a square approximately 12" x 12" and 1/2" thick.
  3. Using a biscuit cutter, cut the dough to the desired size biscuits. Place each biscuit on a sheet pan that has been lined with parchment, allowing 1/2" space between biscuits. Brush the tops of the biscuits with egg wash. Allow the cut dough to rest for 30 minutes at room temperature, or cover and chill until ready to bake.
  4. Preheat the oven to 425°F. Place the pan of biscuits on the middle shelf and bake for approximately 15 minutes, until the biscuits are a rich golden brown all around, not just on the top. They should increase in size about 50%. Cool for at least ten minutes before serving.

Yield: 12 - 24 servings