Cheddar Jalapeno Biscuits

I love bagels.

Who doesn’t, right? I used to prefer them with butter or peanut butter (drool). But one summer in college when I was provided them every morning before my 12-16 hour work days, I realized that when a hot, toasted bagel was covered in cream cheese it was not only super delicious, but also easier to shove down my gullet.

My favorite bagel? Cheddar Jalapeno. Cheesy…..spicy…..amazing. A month or two ago, I looked up the recipe for how to make them. I thought it would be easy.. I mean, I’ve made pizza dough and homemade bread before; how different could it be? Then I realized that it was a nearly 24-hour long process. I gave up my cheddar jalapeno dreams right then and there, and sent them away to the back of my mind.

Then, in a moment of brilliance this weekend, I really wanted to tackle biscuits and realized that I could have both! Thus was born: Cheddar Jalapeno Biscuits.

I based my recipe off of a couple of different ones, but it most closely resembles the Cheddar Bacon Green Onion Biscuits over at Table for Two. I made a few tweaks…unfortunately, there is no bacon in my recipe like there is in Julie’s. Instead, I bring you jalapenos. I hope that makes up for it! I found that the jalapenos and green onions had a very similar taste in the biscuits, and made a really good pair.

As you can see, my biscuits didn’t turn out perfectly. They could be a little taller and flakier.. But the taste was spot on! After reading up a bit on Alton Brown’s advice on the art of biscuit making, I now know not to add too much flour (you want a VERY sticky dough), as well as a few other tips that I will share with my recipe!

Disclaimer: More iPhone photos. I didn’t want to get the nice one covered in biscuit dough!

Ingredients (yields 10-12 biscuits):

2 cups all purpose flour (plus more for dusting surface/rolling pin if needed)
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. granulated sugar
3/4 tsp. salt
1 stick unsalted butter (I used margarine, and Alton Brown recommends shortening), chilled and cut into small cubes
~1 cup cheddar cheese (if you want really cheesy biscuits, load them with as much as you want! I used a little bit less than a cup.)
1 medium jalapeno, seeds & ribs removed
1-2 green onions, chopped
1 cup buttermilk
cooking spray

Preheat your oven to 450 degrees. Then, start off by combining your dry ingredients. Add cold butter cubes and pulse in a food processor (or use your hands to mix) until the butter is evenly distributed and is a sandy-like consistency. The reason you want the butter cubed is so that it gets evenly distributed, and leaves little pockets when it melts…this is what makes flaky biscuits. Do not pulverize it like I did!

I got really food processor happy, okay?

Next, shred your cheese, and dice up your green onions and jalapeno. I tried to dice the jalapeno into super small pieces so that you could really taste it throughout the biscuits.

The last person to join the party is a cup of buttermilk — add it, then combine until all of the dry stuff is incorporated. Then, roll out the dough onto a lightly floured surface. I was finding it really hard to work with, so I added a LOT of flour. According to Alton Brown, I shouldn’t have done this. Don’t be afraid to get sticky and messy…. it’s unavoidable, and apparently it makes a fluffier biscuit!

Use a biscuit cutter (or in my case, a perfectly sized glass) to cut out some biscuits. I made about 9, and then re-rolled the scraps out once to cut a couple more — only do this once! You don’t want to overwork the dough. Side note: if you use a glass, it will make awesome suction-y noises every time you portion out a biscuit 😀

Spray a baking sheet with cooking oil, plop the biscuits on top, and then spray the biscuit tops again. Bake for about 20 minutes, but start checking after about 15 to see if they are getting a little too golden brown! I was really worried when these brown puppies came out of the oven….

Despite my fears that they were overdone on the outside, they were PERFECT on the inside! There was a perfect amount of cheddar, jalapeno and green onions that wasn’t too overpowering. I can’t wait to try making them again soon – With what I learned this go-around, I think I’m getting close to the perfect biscuit!

After eating like 4 of these biscuits in one sitting on Saturday, I cut myself off and distributed the rest between my parents and boyfriend…Somehow, I STILL thought it was a good idea to order Cheddar & Jalapeno Biscuits and Gravy at brunch on Sunday morning. I’m pretty sure I have a problem.

But it’s okay, because I washed it down with a beer and a little chit chat with this beyond adorable scraggly friend I met.

Dogs don’t judge you if you eat biscuits all weekend long… Bless their stupid little doggie hearts.

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