Cheese and Chile Pepper Biscuits

I was noodling around in the kitchen this weekend, making batches of soup and chili. Don't ask me why chili in this sweltering heat - I'd just had a mad craving for it all week. And what goes better with chili (or soup for that matter) than soft, flaky biscuits? I started out following a recipe online, but found I didn't have some of the ingredients so I had to keep making substitutions. The results were so good that I had to share the recipe.

Cheese & Chile Pepper Biscuits

3 cups flour
1 tsp baking soda
4 tsps baking powder
1 tsp salt
1/4 cup cold butter, cubed
3 cups grated cheese
1 cup yogurt (I used Greek yogurt)
1/4 cup chopped pickled peperoncini peppers (aka friggitelli)
1/2 cup milk (optional)

Preheat oven to 425 F.

In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Cut the butter into the flour until well-combined, so that it's like coarse meal. Add in the cheese, yogurt, and peppers, stirring until you have a sticky dough. If your mixture is still too dry, add milk a little at a time until you get the desired consistency.

Roll out your dough onto a floured surface and cut into circles with a cookie cutter or drinking glass. Place biscuits on a parchment-lined cookie sheet and bake until the tops are a nice golden brown.

The sweet peppers add just enough heat without being overpowering, and the yogurt makes the biscuits so perfectly moist. I stored them in a plastic container on the counter, and after 4 days they're still as soft and flaky as on the first day.