Jalapeño Cheddar Biscuits

by Amy Stafford on September 30, 2012

My garden is raining peppers, and I can’t keep up.  I’ve dried, pickled, canned and now I am baking them up as fast as I can.  This biscuit is perfect to accompany a soup, stew or in my case chili.  Its Football season and chili will be flowing on Sundays.  This biscuit rocks with a hearty bowl of my Turkey Chili.  Who-dey think gonna beat them Bengals? (It’s a Cincinnati thing)

Adapted Peter Oleyer at Calexico Carne Asada in Brooklyn, via NYMag

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons (1 stick or 4 ounces) cold butter, diced
  • 1/2 cup heavy cream
  • 3 eggs, divided
  • 1/4 pound sharp White Cheddar cheese, shredded
  • 2 small jalapeños pepper, minced

Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes.

Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.

Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.

Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the biscuits with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.

They are best warm, with a small dab of butter melted in the middle.  YUM~

 

Jalapeño Cheddar Biscuits
 
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons (1 stick or 4 ounces) cold butter, diced
  • ½ cup heavy cream
  • 3 eggs, divided
  • ¼ pound sharp White Cheddar cheese, shredded
  • 2 small jalapeños pepper, minced
Instructions
  1. Preheat oven to 400°F. In a small skillet, melt ½ tablespoon of butter and sauté the jalapeños in it until soft, about two minutes.
  2. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.
  3. Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.
  4. Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a ¾- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the biscuits with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.
  5. They are best warm, with a small dab of butter melted in the middle. YUM~

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You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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{ 5 comments… read them below or add one }

Anne October 1, 2012 at 10:30 pm

Yum, looks & sounds great!

Reply

amy October 1, 2012 at 10:34 pm

Anne, They are quite addictive.

Reply

The Healthy Epicurean November 17, 2012 at 2:39 am

These look delish! I love cheddar (I’m originally British) and jalapenos, but hadn’t though of combining them. I wonder if they’d work using buckwheat flour?

Reply

Panita December 21, 2012 at 1:05 pm

I wonder if i could use the pickled ones and rinse alll the sour pickled taste out…would it still be a tasty scone? Thailand, it’s quite hard to find the fresh ones. Thank you!

Reply

amy December 21, 2012 at 3:29 pm

Panita,
If you use the pickled make sure that you dry them well with a paper towel before using. The extra moisture could make your biscuits soggy. You could also use dried peppers.
Let me know if the pickled peppers work.
xo
Amy

Reply

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