I was lucky enough to get my hands on a pound homemade smoked cheddar. I have experimented in the past with smoked flavored cheese but never, the real deal. While a pound of smoked cheese goes a long way, I have several plans for this cheese. The first of which is these amazing smoked cheddar jalapeno biscuits.
I made these from my base recipe in a cast iron skillet. I love how the biscuit bottoms get crispy on the bottom but remain so tender and soft on the inside.
Smoked Cheddar Jalapeno Biscuits
Makes 6-8 biscuits
2 cups all purpose flour, plus extra for dusting
2 tsp baking powder
1 tsp salt
1 tsp baking soda
1 stick unsalted butter, cut into small cubes
1 tsp honey or sugar
8 oz buttermilk
½ cup grated smoked cheddar
½ cup grated sharp cheddar
1 large jalapeno pepper, grated
- Combined flour, baking powder, salt, baking soda, sugar (if using honey add with buttermilk) in the bowl of a food processor* with standard attachment. Pulse a few times to combine.
- Add butter to flour mixture and pulse until it resembles wet sand with very small pieces of butter remaining
- Add the flour butter mixture of a large bowl then add cheeses, jalapeno, buttermilk and honey if using. Combine until all liquid is incorporated
- Flour your workspace, and drop your dough and knead just to combine
- Flour a rolling pin and roll dough into a rectangle about an inch in thickness. Fold the dough like you would a letter. Repeat this process twice more.
- Cover and rest dough in refrigerator for 30 minutes.
- In the meanwhile preheat the oven to 425 degrees f.
- Uncover and roll out once again to about an inch thickness using an floured 2.5 inch round cutter or a knife, cut the biscuits into 6 to 8. Reroll and cut only once if needed.
- Bake on a unlined cookie sheet or in 8in buttered cast iron skillet 7 minutes at 425, then drop heat to 375 and bake another 7 to 10 minutes.
*If you do not have a food processor, use a whisk to combine ingredients. Also use a pastry blender or two forks to cut the butter into the flour.