• Home
  • About
  • Recipe Index
  • Contact
    • Email
    • Facebook
    • Google+
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

A Healthy Life For Me

Cooking, Gardening and Living a Healthy Life

  • Recipe Index
    • Appetizers
    • Beverages & Cocktails
      • Smoothie
      • Cocktail
    • Breakfast & Brunch
    • Main Dishes
      • Beef
        • Beef {Gluten Free}
        • Beef {Paleo}
      • Bison
        • Bison {Gluten Free}
        • Bison {Paleo}
      • Chicken
        • Chicken {Gluten Free}
        • Chicken {Paleo}
      • Seafood
        • Shellfish
        • Whitefish
        • Redfish
        • Other
      • Pork
        • Pork {Gluten Free}
        • Pork {Paleo}
      • Turkey
        • Turkey {Gluten Free}
        • Turkey {Paleo}
    • Desserts
      • Bars & Brownies
      • Cookies
      • Cupcakes & Cakes
      • Pies & Tarts
    • Pasta
    • Salads
    • Side Dishes
    • Soups & Stews
  • Specialty Diets
    • Gluten Free
    • Paleo
    • Dairy Free
    • Vegetarian
  • Fitness
  • Gardening
    • My Garden
    • My Backyard chickens
    • My Backyard Honey Bees
You are here: Home / Seasonal / Fall / Jalapeño Cheddar Biscuits

Jalapeño Cheddar Biscuits

30 Sepby Amy5

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
  • 1/2 cup heavy cream
  • 3 eggs, divided
  • 1/4 pound sharp White Cheddar cheese, shredded
  • 2 small jalapeños pepper, minced
Instructions
  1. 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.
  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 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.
  5. They are best warm, with a small dab of butter melted in the middle. YUM~
3.1.09

Related

You Might Also Like

  • This Asian Beef Rainbow Salad is ready to eat in minutes, is loaded with tons of raw good for you vegetables, and perfectly seasoned and cooked ground beef | ahealthylifeforme.comAsian Beef Rainbow Salad {paleo + gluten free}
  • This Italian Cauliflower Salad is a colorful fresh vegetable bonanza. There are so many layers of flavor that marinade together to showcase summers bounty of vegetables. Gluten free, Dairy free, paleo and whole 30 friendly and vegan | ahealthylifeforme.comCauliflower Salad {Gluten Free + Paleo}
  • Gluten Free Chicken Tostados easy dinner idea ready in 10 minutes | ahealthylifeforme.comGluten Free Chicken Tostadas
  • Paleo Skillet Beef Fajitas cooked in one pan in under 30 minutes gluten free recipe | ahealthylifeforme.comPaleo Skillet Beef Fajitas {gluten free + whole30}

Under: Fall 5 Comments

« Salted Whiskey Caramels
Simple Lasagna »

Comments

  1. Anne says

    October 1, 2012 at 10:30 pm

    Yum, looks & sounds great!

    Reply
    • amy says

      October 1, 2012 at 10:34 pm

      Anne, They are quite addictive.

      Reply
  2. The Healthy Epicurean says

    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
  3. Panita says

    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 says

      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

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi There!

Hi, I am Amy, food photographer, recipe developer, food lover, organic garden maven, fitness nut and lover of Airedales. Please stay a while and explore. More >>

  • gluten free
  • paleo
  • menu plan
  • fitness

Subscribe

Never miss a recipe! Subscribe to have new recipes and updates delivered straight to your inbox!

facebook instagram pinterest

Categories

Archives

Seasonal

Seasonal Eats

Bloody Mary Recipe for Mother’s Day

Strawberry Cake with Chocolate Frosting gluten free paleo recipe | ahealthylifeforme.com

Strawberry Cake with Chocolate Frosting {gluten free + paleo}

Strawberry Almond Breakfast Bread Recipe | ahealthylifeforme.com

Strawberry Almond Breakfast Bread {gluten free + vegetarian}

Spicy Shrimp Chorizo Stew is the perfect easy recipe with a bit of kick to liven up your weeknight dinner. Layers of shrimp, chorizo, spice, citrus and couscous come together for a healthy gluten free dish. | ahealthylifeforme.com

Spicy Shrimp Chorizo Stew {Gluten Free}

Gluten Free Almond Coconut Cake Recipe | ahealthylifeforme.com

Gluten Free Almond Coconut Cake

Copyright © 2022 · Blogger Boutique

Copyright © 2022 · Healthy Theme on Genesis Framework · WordPress · Log in