Authentic Suburban Gourmet: Jalapeno Cheddar Biscuits

Wednesday, March 9, 2016

Jalapeno Cheddar Biscuits | Blogger C.L.U.E. Society

El Nino hit the Bay Area with a vengeance over the weekend. The storms are predicted to continue off and on through the end of the week. I heard on the news that we had over 4 to 5 inches over the entire weekend. Sure hope this puts a big dent in our drought. Despite having big storms and spring is around the corner, I am sure we are in store for more. Bring it on!

With spring around the corner, that means that Easter is quickly approaching. Speaking of the upcoming holiday, it is our theme for this month’s Blogger C.L.U.E. Society. I was fortunate enough to receive Lea Ann’s blog – Cooking on the Ranch. Lea Ann lives in Denver, which is a beautiful area and I had the pleasure of visiting a few years ago. She loves, cooking, wine and chatting about both – my kind of gal. I just wish we were neighbors. She has so many recipes on her blog that it made it challenging to choose my choice for this month. I kept coming back to her Cheddar Jalapeno Biscuits. I am a biscuit lover plus it can accompany any meal ...... almost.

For Easter we go to my parent’s house and all of us bring a few items, so it makes it easier for my Mom to prepare Easter dinner. Who doesn’t like biscuits? These will be coming to year’s festive feast. I reduced the flour just a bit and added a bit more jalapeno. The result was nothing short of deliciousness.

Jalapeno Cheddar Biscuits

2 ½ Cups Flour

1 T. Sugar

4 ½ teaspoon Baking Powder

¼ teaspoon Cream of Tarter

1 teaspoon Salt

¾ Cup Buttermilk

1 Cup White Cheddar Cheese

2 Medium Jalapeno, diced small

1/3 Cup Chives, minced

½ C. Butter. Cut into cubes

1 Egg for wash

Fleur de Sel

Makes approximately 12 to 14

Preheat oven to 425 degrees. Line the baking sheet with parchment for baking.

In a large bowl, add the flour, salt, sugar, baking powder, cream of tarter and mix. Next add the cubes of butter and work through with your fingers to small bits.

Add the jalapenos, chives and cheddar and mix gently.

Pour the buttermilk into the dry mixture and work until blended with your hands. Over a floured board, form the dough into an inch disk and use a 2 inch round cutter to cut out the biscuits. Reform the dough until it is all used.

Place the round cut outs onto the baking sheet and chill in refrigerator for 15 minutes. Before baking crack the egg into a small bowl and beat with a fork. Use a pastry brush to brush the top of each biscuit and sprinkle with a touch of fleur de sel. Bake for 12 to 15 minutes or until fully cooked and golden brown. Best to enjoy the same day.