It’s happened – snow has hit the Seattle area for the first time this winter. The couple inches we’ve received have resulted in general hysteria and picture-posting on Facebook, cancellations of everything, and the continual sound of spinning/stuck tires outside my window.
I’m happy though, because Snow Day = Bake Day!
As I was flipping despondently through cookbooks, attempting to find appealing sugar-free options, I kept coming back to the thought of cheddar jalapeño biscuits. Turns out it was a happy thought!
From the moment I caught the aroma of these jalapeños sizzling in butter, I knew something good was about to happen.
By the way, if you don’t have buttermilk, you can make it simply by adding a little white vinegar or lemon juice to regular milk. That is one less thing to buy! Our new 2012 budgets like that!
I doubled this recipe, so I used 1 tablespoon of white vinegar and just under a cup of milk as prescribed here, but if you’re only making eight biscuits you can halve that.
I really love biscuits. My dad is from Kansas, and I think it’s the midwest in me that gravitates toward them. If I spot biscuits and gravy on a menu there is no going back!
I wish I could convey to you how good these are. I wish I could give you one right now and then lurk and hover while you ate it so that I could make sure you knew! Of course, the less creepy option is for you to just make them yourself – please do it!
By the way, the jalapeño flavor was definitely present, but I wouldn’t classify these as hot. Feel free to increase/decrease the amount of peppers depending on your preference.
Cheddar Jalapeño Buttermilk Biscuits
Makes 8 biscuits
2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced, plus 1/2 tablespoon for jalapeños
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp Cheddar
2 small jalapeño peppers (or about 16 slices), minced
1 egg, beaten with 1 tablespoon water or milk
sea salt, optional
Preheat oven to 425 degrees F.
Heat about 1/2 tablespoon butter in a small skillet and sauté minced jalapeños until they are soft (about two minutes). Remove from heat and let them cool a bit. Add the jalapeños to the grated cheddar and coat them with about a tablespoon of flour. Set aside.
Add 2 cups of flour, baking powder and salt into the bowl of an electric mixer. With paddle attachment, mix on low while adding in the cold diced butter. Mix until butter is about the size of peas.
In a small bowl, lightly beat egg and buttermilk together with a fork. Add to flour mixture, mixing on low only until moist. Add the cheddar/jalapeño combination to the dough, and mix only until combined.
On a well-floured surface, knead batter lightly about six times. Roll into a 10×5 inch rectangle. Either divide into 8 rectangles with a sharp, floured knife, or use a biscuit cutter for the traditional shape.
Place biscuits on a sheet pan lined with parchment paper. Brush the tops with egg wash. If desired, sprinkle with sea salt. Bake for 20-25 minutes or until tops are golden brown.