Sweet smoked paprika is also known as Pimentòn de la Vera. If you prefer foods less spicy, omit it from the biscuit tops.

　　

Ingredients

makes 10

　　2 1/4 cups all-purpose flour

　　1 1/4 teaspoons baking powder

　　3/4 teaspoon baking soda

　　1 teaspoon salt

　　2 teaspoons sugar

　　3/4 teaspoon sweet smoked paprika, plus more for dusting

　　6 tablespoons unsalted butter, cold, cut into pieces

　　6 ounces manchego cheese, finely grated (about 1 cup)

　　1 1/2 cups heavy cream

　　

Step 1

Preheat the oven to 375°F. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and paprika. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse meal with a few larger clumps remaining. Stir in the cheese with a fork.

　　

Step 2

Add the cream; using a rubber spatula, stir until the dough just comes together. The dough will be slightly sticky; do not overmix. Using a 1/2-cup measure, scoop mounds of dough about 1 1/2 inches apart on the prepared baking sheet. Lightly dust with paprika. Bake, rotating the sheet halfway through, until golden brown, 15 to 20 minutes. Slide parchment and biscuits onto a wire rack to cool. Serve warm or at room temperature.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter