There are few things that make you feel like a Boss in the kitchen the way making good biscuits does. That’s just a Fact. It is probably the satisfaction that harder working people than I get when they make a good bread. However, since I don’t have a stand mixer and am unlikely to spend any serious amount of time kneading anything I prefer baked goods that require a lighter touch. These Cheesy Jalapeno Biscuits totally hit the mark. They are soft and flaky with a slight crust that I adore. The jalapenos give them lovely flavor as does that melty cheese. Because let’s be real when has melty cheese not been utterly delicious?
Like with scones the trick with these Cheesy Jalapeno Biscuits is to go easy on them. The only ‘trick’ if there is one is too fold the dough over to create layers, those will give you that beautiful flakiness. It will make your biscuits look a little higgledy-piggledy, but trust me when I say the ugly ones are tastiest. Those are the ones with the perfect pockets of butter, the loveliest layers and lots of that oozy cheese.
So do I have a secret Southern grandma who taught me how to make these Cheesy Jalapeno Biscuits? Um, no. But God bless the internet and the lovely lady who posted this recipe which changed biscuit making for me. On a random note can I just say I miss the good old days when that site used to be called Food.Com. Genius Kitchen keeps making me thing I have accidentally stumbled onto a Serious Eats type site! Not that there is anything wrong in that, I am a big Serious Eats fan.
Cheesy Jalapeno Biscuits
- 2 cups all purpose flour
- 1/4 tsp baking soda
- 1 tbsp baking powder
- 3/4 tsp salt
- 1/4 tsp cayenne (optional)
- 6 tbsp cold butter
- 1 cup cold buttermilk
- 3/4 cup monterey jack (or cheddar)
- 2 jalapenos, finely mince
Preheat your oven to 450, line a baking sheet with parchment paper
You can cut your butter into tiny dice, but I prefer to put it in the freezer for a 15 minutes then grate it with the bigger holes on the box grater. Set aside
Mix the first 5 ingredients in a large bowl
Cut the butter into the flour mixture. You can use a pastry cutter or two knives - simply run your butter knives through the dough until the butter is incorporated and you have different sized pieces, some will be pea sized, that's perfect.
Add the buttermilk, mix 3 times, then add the cheese and jalapenos and mix until it's almost combined. Don't overwork the dough!
Dump the dough onto a floured board
Pat the dough until it is about an inch thick, then fold it over itself and pat down again to create those beautiful layers. Do this 4 times.
Use a pastry cutter or anything circular to cut the biscuits into circles. You can also cut them with a knife but try to press down and straight back up i.e avoid a sawing motion
Place the biscuits an inch and a half apart on a baking sheet about 10 minutes or until they are a beautiful golden brown
Press the remaining scraps together and make more biscuits until the dough is used up. Makes 10 2 1/2 inch wide biscuits.
Food Processor Instructions: Pulse twice to mix the first 5 ingredients, then add the butter and pulse a few times until the butter is roughly incorporated. Add the buttermilk pulse 3 times or until the buttermilk seems halfway incorporated. Then add the cheese and jalapenos, pulse twice. The dough should be roughly combined now.