Flaky Cheddar Jalapeno Biscuits
Flaky and cheese-y biscuits with a little bit of heat
Ingredients
- 4 c. all-purpose flour
- 1 c. fine-milled cornmeal
- 8 t. baking powder
- 2 t. salt
- 3 T. sugar
- ½ t. cayenne pepper
- 6 T. diced canned jalapeno peppers, drained
- ¼ c. unsalted butter, chilled
- ½ c. shortening, chilled
- 2 c. shredded sharp cheddar cheese
- 5 t. dry yeast
- ½ c. warm water
- 1¾-2 c. buttermilk (warmed 1 min. in microwave)
- ¼ c. milk
- ¾ c. shredded sharp cheddar cheese for topping (optional)
Instructions
- In a large bowl, combine all dry igredients (except yeast, cheese, and jalapeno peppers) and mix well.
- Cut in the butter and shortening with a pastry blender until butter and shortening are the size of small peas.
- In a small bowl, dissolve yeast in the water (warmed to about 105-115° F), stir and allow to swell.
- Add yeast mixture and buttermilk to dry ingredients, and toss with a fork to blend and moisten, creating a soft dough.
- Lightly mix in 2 c. shredded cheddar cheese and jalapeno peppers.
- Cover bowl and refrigerate 8 hrs. or overnight; dough can be kept in refrigerator up to 2 weeks.
- To bake a few biscuits at a time, remove portion of dough, and preheat oven to 425° F.
- On lightly-floured surface, roll dough to thickness of 1".
- Cut into similar-size rounds or wedges with knife or bicuit cutter.
- Brush biscuits with milk.
- Sprinkle with additional cheddar cheese, if desired.
- Place biscuits on baking sheet lined with parchment paper or Silpat mat.
- Bake biscuits at 425° F until lightly browned on top, 12-15 mins.
Notes
This recipe, adapted from "Flaky Angel Biscuits" from the LA Times, is also inspired by the "Cheddar and Jalapeno Biscuits" recipe from simplyrecipes.com.