Authentic Suburban Gourmet: Jalapeno Cheddar Biscuits

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El Nino hit the Bay Area with a vengeance over the
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
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.

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