A cheesy spicy version of my buttermilk biscuits
Smoked Cheddar Jalapeno Biscuits
I was lucky enough to get my hands on a pound homemade smoked cheddar cheese. 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 to go with my Cowboy Beans
I made these from my base buttermilk biscuit recipe using a cast iron skillet instead of a sheet pan. I love how the biscuit bottoms get slightly crispy on the bottom, yet remain super tender and soft on the inside.
Smoked Cheddar Jalapeno Biscuits
Makes 6-10 biscuits
Ingredients
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
Directions
- 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 a few pea sized pieces of butter remaining
- Add the flour butter mixture of a large bowl then add cheeses, jalapeno, buttermilk and honey (if using). Add buttermilk mixture in 2 to 3 ounces until the liquid is incorporated. All the liquid maybe not be used. Depending on your flour you might need a ounce or two more.
- Lightly flour your work space, and drop your dough and knead just to combine, about 3 to 6 times
- 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 a floured 2.5 inch round cutter. Re-roll and cut only once if needed.
- Bake on a unlined cookie sheet or 8 or 10 inch buttered cast iron skillet 7 minutes at 425, then drop heat to 375 and bake another 7 to 10 minutes.
If you make these Smoked Cheddar Jalapeno Biscuits be let me know!
Notes:
- If you do not have a food processor, use a whisk to combine ingredients first, then use a pastry blender or two forks to cut the butter into the flour.
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