Light and airy cheesy biscuits packed with sharp cheddar and spicy fresh jalapenos.
My friendGarrettwas over the other day, and made for me these fabulous cheddar jalapeno biscuits.
I’ve since made them several times and each time they disappear within minutes.
Elise Bauer
They are surprisingly light in texture and crumb, given the amount of cheese and cream.
A quarter cup of cornmeal or polenta added to the flour.
Just that amount lends a slight crunch to the biscuit, without making it gritty.
Garrett makes these biscuits as scones. Either shape works great!.Elise Bauer
The cornmeal of course works beautifully with the jalapenos and cheddar cheese.
Garrett tops the biscuits with extra grated cheddar, giving them an even more cheesy edge.
Perfect for breakfast, brunch, an afternoon snack, or served alongside a hot bowl of chili.
Elise Bauer
Cheddar and Jalapeno Biscuits
Taste the jalapeno.
If too mild, include the seeds, if hot, use just the flesh, not the seeds.
Adjust the amount to taste.
Elise Bauer
Pepper Jack or Monterey Jack cheese can also be substituted for the cheddar.
Stir in 1 1/4 cups of the grated cheddar cheese and the diced jalapenos.
Make a well in the center of the flour mixture.
Elise Bauer
If you gotta add a bit more cream then do so a tiny trickle at a time.
You just want everything to get wet enough so that the dough will be sticky and clumpy.
Turn the dough out onto a surface lightly dusted with flour.
Elise Bauer
Knead the dough just a few times - maybe only three or four pushes.
You just want it to just come together.
(Over-kneading will result in firmer, denser biscuits.)
Elise Bauer
Form the dough into a disc about 3/4-inch to an inch thick.
Combine the leftover dough and keep forming small round biscuit shapes until the dough is used up.
Brush the tops of the biscuits with a little more cream.
Elise Bauer
Top the biscuits with a sprinkle of the remaining cheese.
Bake at 425F (220C) for 11-12 minutes or until golden and the cheese is nicely melted.
Elise Bauer
