Posts tagged ‘biscuits’

June 6, 2011

Cheddar Jalapeno Buttermilk Biscuits

Three things I love: bread, jalapenos, and cheese! These biscuits are on the heavier side so they are wonderful combined with a light, healthy dinner, as a snack on their own, or even for breakfast (think hearty breakfast sandwich!)

I like this recipe because it is all natural, as biscuits should be. They were warm, a little spicy, cheesy, flaky – an ideal side dish at dinner. Those refrigerated croissants/rolls/biscuits in a can are easy to make and good enough, but we all know that there is something not quite right about bread that has ingredients I can’t pronounce.

Cheddar Jalapeno Buttermilk Biscuits:

  • 2 cups all-purpose flour, plus more as needed
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
  • 1/2 cup cold buttermilk, shaken
  • 1 cold extra-large egg
  • 1.5 – 2 cups grated extra-sharp cheddar
  • 1 egg, beaten with 1 tablespoon water
  • 2 medium-sized fresh jalapeno peppers

1) Add flour, baking powder and salt to electric mixer and mix until combined.
2) With the mixer on low add butter slowly by tablespoon, until the butter is reduced to small marble-sized pieces.
3) Combine buttermilk and egg, whisk together and add to mixer until dough is moistened.
4) Add shredded grated cheese (it is always better to grate your own, more flavor and texture) and mix very briefly, so dough is roughly combined.
5) Put dough on a well-floured cutting board and knead for about a minute.
6) Slice two fresh jalapeno peppers, remove seeds, and chop into small pieces. Fold into dough until distributed. Feel free to add extra jalapenos for more spice!
7) Roll dough out with rolling pin, cut into desired biscuit size and brush with egg/water wash (not necessary, but gives them a nice shine). Sprinkle some pepper and salt across top of biscuits.
8) Bake in pre-heated oven at 425 degrees for about 20-25 minutes until top is lightly browned.

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