Cheddar Chive and Jalapeño Biscuits
Do you hear that? That’s me patting myself on the back. I have conquered biscuits.
I know, I know my blog name does include bake. I began Sweet Life as a way to practice my baking skills, learn new techniques and practice..practice. The thing is I might have subconsciously slid biscuits to the back end of my baking practice.
Have I made them before? Yes.
Did they resemble hockey pucks and taste like saw dust? Yes. Yes. and Yes.
I live in fear of my family requesting biscuits. So lame.
This weekend as I browsed Joy’s new cookbook my eyes scanned over Jalapeno biscuits. Dang.
I flipped past the recipe 3 times and kept on coming back to them. Dang.
When I read her recipe I thought you know I can do this. The steps were simple, the ingredients were right up my alley (jalapeno-swoon) and she states “the mixture will be shaggy,” okay I can do shaggy.
So I did. And guess what? They were light, fluffy, bursting with jalapeno flavor. No hockey puck, no saw dust.
To say I was excited is putting it mildly. Picture a happy dance, because it so happened.
Hello biscuits lovers these babies are loaded with jalapeno studded, cheddar cheese and chives.
Brushed with buttermilk and dusted with salt.
Everything needed for a hearty breakfast. Serve alongside eggs a steamy cup of coffee and you set.
Enjoy!
- 3 C. all-purpose flour
- 1 T. granulated sugar
- 4 1/2 t. baking powder
- 1/4 t. cream of tarter
- 3/4 t. salt
- 3/4 c. cold buttermilk plus more for topping
- 1 egg
- 3/4 c. cheddar cheese cut in small cubes
- 1 medium jalapeno seeds partially removed, diced small
- 3 T. diced chives
- 1/3 C. unsalted butter cut into small cubes
- Coarse sea salt for topping
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Place a rack in the center and upper third of the oven and preheat oven to 425 degrees. Line 2 baking sheets with parchment paper and set aside.
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In a small bowl, whisk together flour, sugar, baking powder, cream of tarter and salt.
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In a small bowl, whisk together buttermilk and egg.
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Add butter to the flour mixture. With your fingers or a pastry blender, work the butter into the flour, breaking the small cubes into smaller bits. Once the butter is well incorporated into the flour mixture, the flour will resemble coarse meal. Some chunks will be the size of small pebbles, others will be the size of oat flakes.
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Toss the cheese mixture into the flour mixture. Create a small well in the center of the flour mixture and add the buttermilk mixture all at once. Toss together with a fork making sure that all of the flour bits are moistened by the buttermilk. Mixture will be shaggy. Dump the biscuit dough into a lightly floured counter and knead for 8 – 10 minutes, just to bring it together into a 1 1/2 inch-thick circle.
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Cut biscuits into squares or use a 2 1/2 inch circle biscuit cutter to cut rounds. If you don’t have a round biscuit cutter, you can use a knife to cut the dough into small squares. Gather dough scraps, knead lightly and cut out more biscuits until batter is gone. Place biscuits on prepared baking sheets, brush with buttermilk, sprinkle with sea salt and bake for 12 – 15 minutes.
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Biscuits are best the day they’re made, but can be wrapped, stored at room temperature and served the next day as well
*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*
Sweet Life Disclosure: I was invited to participate in the Cooking Spotlight and received the cookbook from the publisher. My thought, love and passion remain my own.
What a beautifully flavored biscuit! They look perfectly done and delicious!
I agree, these things are delicious. I was pretty darn proud of myself for making a light fluffy biscuit also. Loved this recipe. And the best part? I’ve got a large baggie of them in the freezer. They’re great for unthawing a couple for a quick breakfast.
Beautiful pictures! I thought this was the best biscuit recipe I’ve ever tried–great texture.
i think these will go straight to my to make asap list! They look so so good!
A beautiful, flaky biscuit is a wonderful thing to behold and I’m glad you’ve conquered them! They sound delicious!
So many delicious ingredients in the same recipe. They must be a delight!
Cheers,
Lia.
Love savory biscuits and these look so good!
I know the feeling, my biscuits are used to patch holes in the driveway… this one I am gonna try, love jalapeño cornbread so a cheddar biscuit has got to be better…
they looks sinful. as in I would eat them all before letting anyone else have one! I love cheddar and chive together
Those are my kinda biscuits! Love bread with a spicy kick. Beautiful!
Qué ricos, se ven deliciosos y las fotos preciosas!
Saludos
These look amazing! I gave biscuits a try a few months ago and was surprised that they weren’t as tough as I thought they’d be, perhaps I’ll have to give these a whirl esp since I have some jalapenos that need using!
Woah! These are a show stealer! Thanks for sharing the recipe.
“Jalapeno…swoon!” I completely agree. I knew before reading your post that I would be making these! I’m not much of a baker either (and definitely not biscuits) but I’m adding these to my must-make PIN board! YAY!
Congrats on conquering biscuits. These seem to be a favorite from the book. I have them marked to make – they look awesome!
Totally drool-worthy.
I’m pretty biscuit inept also so maybe I should give these a go! They look delicious!
They look terrific! I love the flavors.
Cheers,
rosa
These biscuits look delicious! Hee, hee…shaggy.
They look delicious! I love how they look with the orange-colored cheddar and beautiful salt on top!
You definitely rocked out some amazing looking biscuits. I’m going to be making this recipe sooner rather than later. They just look amazing!