Happy anniversary to Roundup Rodeo BBQ in Toy Story Land at Disney’s Hollywood Studios! Tomorrow, March 23, marks one year since the opening and to celebrate, we’re sharing an exclusive, fan-favorite recipe with you – The Prospector’s Homemade Cheddar Biscuits with Sweet Pepper Jelly.
At Roundup Rodeo BBQ, you step into Andy’s backyard and the world of his toys as you feast on barbecue-inspired comfort foods. Be sure to bring your appetite for house-smoked meats, delicious sides, decadent desserts, and of course, The Prospector’s Homemade Cheddar Biscuits with Sweet Pepper Jelly.
These biscuits are flaky, flavorful, and have just the right amount of cheese. The Sweet Pepper Jelly adds the perfect amount of sweetness with a tiny bit of spice. Once you try them, it’s easy to see why more than 1 million biscuits were devoured by guests in the last year!
Now that I’ve talked up this delicious dish, it’s time to share the recipe. Don’t skip folding the dough into thirds. This will give you the beautiful, flaky layers.
THE PROSPECTOR’S HOMEMADE CHEDDAR BISCUITS WITH SWEET PEPPER JELLY
Roundup Rodeo BBQ
Disney’s Hollywood Studios
Makes 12 Biscuits
SWEET PEPPER JELLY
3 large red bell peppers, diced
1/2 cup diced Spanish onion
1 teaspoon red pepper flakes
1/2 cup white vinegar
1 cup sugar, divided
1/2 teaspoon coarse salt
2 teaspoons pectin
CHEDDAR BISCUITS
1 cup unsalted butter, frozen
1 1/2 cups bread flour
1 1/2 cups cake flour
3 tablespoons sugar
2 tablespoons baking powder
1 teaspoon coarse salt
1 teaspoon baking soda
1 1/3 cups buttermilk
2 cups shredded yellow cheddar cheese
1/2 cup clarified butter, warmed
Sea salt, to taste
FOR SWEET PEPPER JELLY:
- Purée red bell pepper and onion in food processor until smooth.
- Bring puréed pepper mix, red pepper flakes, vinegar, 3/4 cup sugar, and salt to boil in medium saucepan. Reduce heat to simmer and continue simmering, stirring occasionally with rubber spatula, for 10-15 minutes, until reduced by slightly less than 1/3.
- Combine pectin and remaining 1/4 cup sugar in small bowl. Add to simmering pepper mix. Stir constantly for 5 minutes until jelly thickens.
- Pour into heatproof bowl to cool. Cool at room temperature for 30 minutes. Cover, and refrigerate until ready to use.
- Pepper jelly can made ahead and stored in the refrigerator up to 7 days.
FOR CHEDDAR BISCUITS:
- Preheat oven to 375°F. Line baking sheet with parchment and set aside.
- Grate frozen butter using a food processor with shredding disk or cheese grater. Set aside.
- Whisk bread flour, cake flour, sugar, baking powder, salt, and baking soda in large mixing bowl. Add frozen shredded butter and whisk until butter is evenly distributed.
- Add buttermilk and shredded cheese and stir with spoon until soft dough forms.
- Transfer dough to a floured surface and roll into 1/2-inch thick rectangle.
- Fold dough into thirds and roll to flatten slightly. Repeat 3 times. Roll dough to 1/2-inch thickness.
- Cut into circles using a 3-inch round biscuit cutter. Place on prepared baking pan.
- Bake for 14-15 minutes, until tops are golden and the bottom of the biscuits begin to brown.
- Remove from oven and brush with warm clarified butter and sprinkle desired amount of sea salt on top.
Always use caution when handling sharp objects and hot contents.
Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens.
The flavor profile may vary from the restaurant’s version.
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Note: All offerings are subject to change and availability.