Trace Barnett stops by Good Day Atlanta with a Manchego cheese biscuit recipe

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Trace Barnett stops by with his Manchego cheese biscuits just in time for a perfect Mother's Day brunch Trace Barnett is the author of  Tracing Roots his debut book that focuses on a modern approach to living off the land.   

For more information  click here

For today's recipe see below.


2 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon sugar
2 tablespoons black pepper
1 teaspoon salt
6 tablespoons cold, unsalted butter
1 cup whole milk or buttermilk
1 cup grated Manchego cheese
3 tablespoons chopped chives
6-8 thin slices of tomato

1. Preheat oven to 425 degrees.
2. Sift together the first 5 ingredients into a large bowl. Use a fork or pastry cutter to cut butter into into flour mixture until it resembles coarse crumbs. Add milk, cheese, and chives. Stir together until dough pulls away from the bowl and forms a ball.
3. Transfer dough to a floured surface. Fold the dough over 2–3 times and pat down into a rectangle that is roughly 1-inch thick. Use a biscuit cutter or floured glass to cut out biscuits. Place biscuits in a well-greased skillet or on a sheet pan. Top each with a tomato slice and transfer to oven. Bake for 18–20 minutes or until golden brown. 


1 1/2 pounds good ripe tomatoes, 
cored and coarsely chopped
1 cup brown sugar
1/3 cup chopped banana pepper 
or sweet pepper
2 tablespoons freshly 
squeezed Meyer lemon juice
1 tablespoon grated or 
minced fresh ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 teaspoon salt
1 jalapeño stemmed, 
seeded, and minced 
1. Combine all ingredients in a medium saucepan over medium heat, Bring to a 
boil, stirring often.
2. Reduce heat and simmer, stirring occasionally, until mixture has a consistency 
of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning; cool. 
Refrigerate until ready to use; it will keep at least a week.