Recipe Remix: Cheddar Jalapeno Biscuits
If you’re like me, you know the power of a well-made biscuit. I mean, seriously. There’s something about when you bite into a buttery, flaky biscuit that’s moist on the inside and fluffy but firm on the outside.
My mouth is watering just thinking about it! Mmmmmm!
Anyway, here is a recipe we dug up that creates a biscuit with a kick. This biscuit is so good you can eat it breakfast, lunch or dinner.
Trust me, when you make these, people will be “jal up en yo” business trying to get the recipe (see what I did there?).
Here’s the super simple recipe.
1 1/3 cups all-purpose flour
1/4 cup fine milled corn meal
1/2 stick butter (chopped)
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
Pinch cayenne pepper
6 ounces (1 1/2 cups packed) shredded sharp cheddar cheese, divided (1 1/4 cup and 1/4 cup)
2 tablespoons diced fresh jalapeños (more or less to taste)
3/4 cup + 2 tablespoons heavy cream, plus extra for brushing
– Preheat oven to 425°F (220°C). In a large bowl, whisk together the flour, corn meal, butter, salt, sugar, cayenne, and baking powder. Stir in 1 1/4 cups of the grated cheddar cheese and the diced jalapeños.
– Make a well in the center of the flour mixture. Pour the cream into the center of the well and your (clean) hands to gently bring together the ingredients. If you need to add a bit more cream then do so a tiny trickle at a time. You just want everything to get wet enough so that the dough will be sticky and clumpy.
– Turn the dough out onto a surface lightly dusted with flour. Knead the dough just a few times – maybe only three or four pushes. You just want it to come together. (Over-kneading will result in firmer, denser biscuits.)
– Form the dough into a disc about 3/4-inch to an inch thick. Use a biscuit cutter (or just use a drinking glass) to…