Thursday, May 23, 2013

A Stop in the Savory Zone.

Jalapeno Cheese Biscuits.....oh yes.....get excited!!!!

These biscuits are part buttermilk biscuit and park folded biscuit and whole amazing (I am sure you saw that coming)! The best thing about these is that there are super versatile and can be experimented with easily. They are great by themselves and tons of different things could be added in. Our favourite is jalapeno and cheese. I want to try some other savory combinations and then I am also curious as to how these would work with some sweet add-ins OR sweet and savory in the same biscuit. The ideas are flowing but I am getting off track; you want the recipe and I want to give it to you. I adapted this recipe from Homesick Texan; her blog is great. Reliable good recipes (my favourite kind).  So here we go! 

This is how they bake! So cute right?! And so delicious (they lasted two days)!


2 jalapenos (if you want them less spicy deseed them)
2 cups of flour 
1 tablespoon of baking powder
1/2 pound of cheese, shredded or cubed (I like pepper-jack)
1 teaspoon of sugar
1/2 teaspoon of salt
1 stick of butter, cold
3/4 cup of buttermilk, cream or half-and-half (something with good fat content)


Preheat oven to 450F

Saute jalapeno and then pat away any excess oil before you mix them in with the dry ingredients (we tried them raw last time and they weren't as good but if you want to give it a go do it!)

Mix jalapenos, flour, baking powder, cheese, sugar, and salt.
Cut the stick of butter into pieces, and work into the flour mixture with your hands or with a pastry blender until it resembles pea-sized crumbs.
Add the liquid, mixing until a bit loose and sticky.

Pour dough out onto a well floured surface and knead for a minute. Dough should be smooth andno longer wet. You can sprinkle more flour on the surface if you find it is sticking.

**Now the fun part :)**

Take dough into a ball, and it hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple minutes.

Then roll out the dough until it's 1/4 in thick and then fold it in half.

Using a round cutter or a glass cup dipped in flour cut out your biscuits. Re-roll and refold as much as necessary until all the dough has been used.

Arrange the biscuits on a parchment covered baking sheet close together so that they rise up instead of out. Your arrangement should look similar to the about picture.

Makes 10-12 biscuits (possibly more depending on size of cutter).             

*Try to wait until the cool down to eat them but let's be honest a burnt tounge is worth their deliciousness*


No comments:

Post a Comment