This transplanted New Englander has been missing the south lately…especially southern food. I don’t know what it is but now that winter if finally winding down I find myself dreaming of Spring, bluebonnet fields, and some good home cookin’ a la fried chicken and biscuits.
So just for fun we decided to have a southern night at home. We served our drinks in mason jars usually reserved for canning our homemade salsa and enjoyed a feast of oven-fried chicken (not quite the same but a little healthier), mashed potatoes, these jalapeno cheddar biscuits, and some pre-cut watermelon from the grocery store (it was all I could find since it’s still too early for watermelon season).
These biscuits hit the spot, but were a little more dense than I had expected. I was hoping for a slightly fluffier biscuit that night, but the flavor more than compensated for the lack of fluffiness. Next time I make these…and there will be a next time…I will probably play with the recipe a little bit more for fun.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp coarsely ground pepper
- 8 Tbsp cold unsalted butter, cut into small pieces
- 3 oz sharp cheddar cheese, shredded
- 2 jalapeno peppers, seeded and finely minced
- 3/4 cup milk
- 1 Tbsp butter, melted
Directions:
- Preheat the oven to 400˚ F. Line a baking sheet with a silicone baking mat.
- In a medium bowl, combine the flour, baking powder, and salt. Whisk to blend.
- Stir in the pieces of butter and toss to coat in the dry ingredients.
- Using a couple forks or a pastry cutter, cut the butter into the dry ingredients until the mixture is coarse largest butter chunks are the size of small peas.
- Stir in the cheddar and diced jalapeños and stir briefly to combine.
- Pour in the milk and stir gently with a fork until a sticky dough has formed.
- Turn the mixture out onto a well floured work surface. Briefly knead until the dough is mostly cohesive and no longer sticky, being careful not to overwork it.
- Form the dough into a square slab about 7 x 7″. Use biscuit cutter or glass to cut biscuits out of dough.
- Transfer the biscuits to the prepared baking sheet and brush the tops of the biscuits lightly with the melted butter.
- Bake for about 18 minutes, rotating the pan halfway through baking, until the tops are golden and the biscuits are baked through.
- Transfer to a wire rack and let cool slightly before serving.
Recipe from Annie’s Eats
