Continuing my breakfast posting kick, here’s another recipe to add to the mix. I’ve posted several sweet recipes, so here’s a savory one for those mornings where you want some spice to start the day. These cheddar jalapeno biscuits are great topped with an egg and salsa for a little southwester flavor or as a side dish for any dinner.
This recipe is also great because you can freeze the biscuits prior to baking so you cane make just as many as you want at a time. This would prevent over-eating, but let’s be honest, I baked the entire batch when I made them and then proceeded to eat them for three days straight.
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon black pepper
8 tablespoon cold unsalted butter, cut into small pieces
3 ounces sharp cheddar cheese, shredded
1 large jalapeño pepper, seeded and finely minced
3/4 cup milk
1 tablespoon butter, melted
Preheat the oven to 400˚ F. (I put the 1 tablespoon of butter to be melted in an oven-safe dish so it can melt as the oven comes to temperature.) Line a baking sheet with a silicone baking mat or parchment paper. 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 two 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 toss 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. Don’t worry if the dough has some dry bits. 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 a sharp kitchen knife and cut into thirds in one direction, and then the other to form 9 square biscuits.* 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.
*At this point, the unbaked biscuits can be frozen. When ready to bake, simply bake directly from the freezer as directed above and add a few minutes onto the baking time (no need to thaw first.)