Jalapeno & Cheddar Buttermilk Biscuits

Biscuits are definitely a comfort food for me.  I used to eat them with gravy on top for breakfast.  They make a meal feel hearty! Now I love them along side a great salad or a bowl of chili.  These make a great companion to just about anything. They are soft and fluffy on the inside, with a nice browned crust outside.  The jalapeno does not make them spicy (so don't shy away from it), but goes nicely with the green onions.  And if you do want to kick up the heat a little, you can always use pepper jack cheese instead of cheddar.  Whatever you do....just don't overwork the biscuits.  You want them light and fluffy, which means stop manhandling them too much.  Serve them hot so the melted cheddar melts in your mouth.  And most importantly...enjoy!

Jalapeno & Cheddar Buttermilk Biscuits

3 ½ cups flour                                                 1 Lg egg beaten w/ 2 Tblsp milk

2 tsp baking powder                                        1 1/2 cups grated cheddar cheese

1 tsp baking soda                                             4 scallions, minced

1 tsp salt                                                          2 jalapenos, finely diced  

1 ¼ -1 ½ cups buttermilk                                 1/2 lb (2 sticks) cold unsalted butter, cut into ¼” cubes           

Preheat oven to 425*.  Lightly grease a baking sheet or use a Silpat and set aside.  Stir together the flour, baking powder, baking soda, and salt in a large bowl.  Add the butter and cut it into the flour mixture using a pastry blender until the mixture resembles coarse meal.  Add cheddar cheese, minced scallions, and jalapeno.  Stir until combined.

Add 1 ¼ cups of the buttermilk and mix lightly just until dough begins to stick together; do not over mix as it will make the dough tough.  If the dough is too dry slowly add a few more tablespoons of milk.  Continue adding by 2 Tablespoons until dough comes together.  Turn dough out onto a lightly floured surface and press together lightly just until the dough forms a ball; do not overwork dough.

Roll or pat the dough out to 3/4  inch thickness.  Cut with a 2 ½ inch biscuit cutter.

Place the biscuits on the baking sheet and brush the tops with the egg wash (1 egg beaten with 2 Tblsp milk).  Bake 12-15 minutes, until golden brown.  Remove from the oven and serve immediately.

  

Makes 12-15 biscuits

*Inspired by Sara Foster