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Uncategorized » Cookbook Spotlight » Joy the Baker’s Cheddar Chive and Jalapeño Biscuits

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Joy the Baker’s Cheddar Chive and Jalapeño Biscuits

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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!

 

Print
Joy the Baker’s Cheddar Chive and Jalapeño Biscuits
Author: Vianney Rodriguez
Ingredients
  • 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
Instructions
  1. 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.
  2. In a small bowl, whisk together flour, sugar, baking powder, cream of tarter and salt.
  3. In a small bowl, whisk together buttermilk and egg.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Baked Goods// Breakfasts// Cookbook Spotlight// Entrees23 Comments



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Comments

  1. Magic of Spice says

    March 8, 2012 at 10:00 am

    What a beautifully flavored biscuit! They look perfectly done and delicious!
    Magic of Spice recently posted..Carpaccio style Portabella Mushrooms and Asian Pears~A guest postMy Profile

    Reply
  2. Lea Ann says

    March 4, 2012 at 6:12 am

    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.
    Lea Ann recently posted..Salisbury-Inspired Southwest Chopped SteakMy Profile

    Reply
  3. Michelle says

    March 2, 2012 at 6:54 pm

    Beautiful pictures! I thought this was the best biscuit recipe I’ve ever tried–great texture.
    Michelle recently posted..All ApologiesMy Profile

    Reply
  4. Roxana GreenGirl { A little bit of everything} says

    March 2, 2012 at 11:31 am

    i think these will go straight to my to make asap list! They look so so good!
    Roxana GreenGirl { A little bit of everything} recently posted..Chocolate Swirl BreadMy Profile

    Reply
  5. Susan says

    March 2, 2012 at 7:02 am

    A beautiful, flaky biscuit is a wonderful thing to behold and I’m glad you’ve conquered them! They sound delicious!
    Susan recently posted..An “EB Mine” Brunch~My Profile

    Reply
  6. Lia says

    March 2, 2012 at 12:54 am

    So many delicious ingredients in the same recipe. They must be a delight!
    Cheers,
    Lia.
    Lia recently posted..Pesto pinwheels / Enroladinhos de Pesto!My Profile

    Reply
  7. Ivy says

    March 1, 2012 at 10:41 pm

    Love savory biscuits and these look so good!
    Ivy recently posted..Vegan Pommes Lyonnaises the Greek WayMy Profile

    Reply
  8. Drick says

    March 1, 2012 at 12:07 pm

    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…
    Drick recently posted..Classic Creole Turtle SoupMy Profile

    Reply
  9. Kitchen Belleicious says

    March 1, 2012 at 9:23 am

    they looks sinful. as in I would eat them all before letting anyone else have one! I love cheddar and chive together
    Kitchen Belleicious recently posted..Saucy Mama Tarragon and Lemon Fish en Croute- Skinny Mommy ContestMy Profile

    Reply
  10. Yvette ~ Muy Bueno says

    March 1, 2012 at 7:23 am

    Those are my kinda biscuits! Love bread with a spicy kick. Beautiful!
    Yvette ~ Muy Bueno recently posted..VOTE for Muy BuenoMy Profile

    Reply
  11. pily says

    March 1, 2012 at 6:18 am

    Qué ricos, se ven deliciosos y las fotos preciosas!
    Saludos

    Reply
  12. stephanie @cookinfanatic says

    March 1, 2012 at 5:10 am

    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!
    stephanie @cookinfanatic recently posted..Tropical TapiocaMy Profile

    Reply
  13. Baker Street says

    March 1, 2012 at 3:37 am

    Woah! These are a show stealer! Thanks for sharing the recipe.
    Baker Street recently posted..Cookies and Cream CheesecakeMy Profile

    Reply
  14. the wicked noodle says

    March 1, 2012 at 3:34 am

    “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!
    the wicked noodle recently posted..alaskan crab tacosMy Profile

    Reply
  15. Heather @girlichef says

    March 1, 2012 at 3:21 am

    Congrats on conquering biscuits. These seem to be a favorite from the book. I have them marked to make – they look awesome!
    Heather @girlichef recently posted..BYOB – Bake Your Own Bread (March 2012 Link-Up)My Profile

    Reply
  16. Blond Duck says

    March 1, 2012 at 3:08 am

    Totally drool-worthy.
    Blond Duck recently posted..Mission Fluffy White Rolls– Accomplished!My Profile

    Reply
  17. Joanne says

    March 1, 2012 at 2:40 am

    I’m pretty biscuit inept also so maybe I should give these a go! They look delicious!
    Joanne recently posted..Recipe: Grapefruit Cardamom Polenta Pancakes…Eat.Live.Be.My Profile

    Reply
  18. Rosa says

    February 29, 2012 at 9:43 pm

    They look terrific! I love the flavors.

    Cheers,

    rosa

    Reply
  19. yummychunklet says

    February 29, 2012 at 9:26 pm

    These biscuits look delicious! Hee, hee…shaggy.
    yummychunklet recently posted..Shamrock Green & Pot ‘o Gold SablesMy Profile

    Reply
  20. Reiko says

    February 29, 2012 at 7:49 pm

    They look delicious! I love how they look with the orange-colored cheddar and beautiful salt on top!

    Reply
  21. Kim says

    February 29, 2012 at 7:27 pm

    You definitely rocked out some amazing looking biscuits. I’m going to be making this recipe sooner rather than later. They just look amazing!
    Kim recently posted..Joy The Baker Cookbook Spotlight and Cook-off: Snack Time with JoyMy Profile

    Reply

Trackbacks

  1. Case of the Mondays? | A Cedar Spoon says:
    February 25, 2013 at 5:44 am

    […] Cheddar Chive and Jalapeno Biscuits When I think of comfort food I think of a big bowl of chili with a really good bread or biscuit to […]

    Reply
  2. Love Me and Hate Me Tomato Jam and Cheddar Chive Biscuits « Sweet And Crumby says:
    July 17, 2012 at 11:45 am

    […] That’s all there is to say. Both recipes from Food in Jars and Sweet Life (from Joy the Baker’s cookbook) were exactly what I was searching for. All hail food […]

    Reply

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Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist. Here in South Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.

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