I needed a side to go with a big ol' bowl of Crab and Corn Chowder, and also wanted something a little spicy. So I jazzed things up a bit and created these Cheddar-Jalapeno Biscuits. They are sooo good. They're light and fluffy, but the cheddar cheese gets nice and toasty, giving them a pleasant crunch.
I used a small can of diced jalapenos (you could use fresh if you had them), lots and lots of freshly ground black pepper, and shredded cheddar cheese.
Pour your buttermilk in, and stir just enough to make sure everything is nice and moist.
I used a smaller, 2" biscuit cutter, rather than the larger 3" one. That's why it looks like I've got so many biscuits.
Serve these biscuits with Chunky Minnesotan Chili, Crab and Corn Chowder, or Tortilla Soup. Fill them with ham, turkey, or even BBQ beans. You and your family will love them!
Recipe: Cheddar-Jalapeno Biscuits
2 c. flour
3 tsp. baking powder
3/4 tsp. salt
4 tablespoons cold butter
1 small can (4 oz.) chopped jalapenos
lots of freshly ground black pepper
1 c. shredded cheddar cheese
1 c. buttermilk
In a large bowl, combine flour, baking powder, and salt. Mix well.
Add butter; using knives or pastry cutter, cut butter into flour. Continue cutting until the flour mixture appears crumbly.
Add jalapenos, black pepper, and cheese. Mix well.
Use a spoon to dig a well into the middle of the dry ingredients. Add buttermilk. Stir to combine.
Turn dough onto a lightly floured surface and pat to about a 1" thickness. Cut the dough into biscuits. Place on a greased cookie sheet. For biscuits that are crisp all the way around, leave about 1" between each biscuit. For fluffier, softer biscuits, leave the edges of the biscuits touching.
Brush the tops of the biscuits with more buttermilk. Grind more black pepper over the tops.
Bake at 425F for 15-20 minutes if biscuits are evenly spaced; add about 5 minutes more if biscuits are touching.