Roundup Rodeo BBQ opened up on March 23, 2023. As it celebrates being open for a year, Disney has shared a recipe to a popular offering at the restaurant in Toy Story Land. When guests step inside of the world of toys found in Andy’s backyard and then into Roundup Rodeo BBQ, they are treated to barbecue-inspired comfort foods. This includes house-smoked meats, delicious sides, decadent desserts, and of course, The Prospector’s Homemade Cheddar Biscuits with Sweet Pepper Jelly.
These popular biscuits are flaky, full of flavor, and also have a perfect amount of cheese. The Sweet Pepper Jelly also adds some sweetness with a tiny bit of spice. This is a winning combination as over 1 million biscuits have been enjoyed by guests in the last year. Below is the recipe for making these biscuits at home. Give it a try and then share how it turned out in the comments!
Geek Eats: Cheddar Biscuit Recipe from Roundup Rodeo BBQ at Disney’s Hollywood Studios
Servings: Makes 12 Biscuits
Notes
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.
Ingredients
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
Instructions
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.
How’d this recipe turn out for you? Did you enjoy it? Share your thoughts and opinions in the comments below!
