emeraldowl

Jalapeno Pepperjack Biscuits

In Baking, Uncategorized on December 20, 2010 at 4:15 am

Mmmmm… buttery.

Jalapeño-Pepperjack Biscuits

2 cups all-purpose flour, plus 1 Tbsp for dusting mix-ins

1 Tbsp baking powder

1 tsp salt

1 stick cold unsalted butter, diced

1/2 cup whipping cream

3 eggs, divided

1/4 pound Pepper-jack cheese, small dice

2 jalapeños pepper, minced and seeded (I personally would prefer not to seed these, but some people appreciate this)

1 Tbsp butter

1 tsp water

Directions: Preheat oven to 400°F. In a small skillet, melt 1 Tbsp of butter and sauté the jalapeños until soft;about two minutes. Let them cool, then place them in a small bowl with the cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt; use pastry blender to mix dry ingredients. Cut in the butter, until the butter bits are pea sized.

Lightly whip two of the eggs and whipping cream; add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheese-jalapeño mixture to the dough; mix until everything is incorporated.

Turn out the dough onto a well-floured surface and fold dough six times, dusting with flour as needed.  Roll dough out to a 3/4 – to 1-inch thickness and cut dough with biscuit cutter.  Gently fold and re-roll scraps out; cut remaining biscuits.  Make an egg wash by beating the remaining egg with a teaspoon of water.  Arrange biscuits on baking sheet  which has been well-oiled or use parchment paper (I use a Silpat); brush with egg wash.  Bake for 20 -25 minutes or until golden brown. (recipe adapted from Smitten Kitchen recipe – Thanks SK!)

These are best warm out of the oven… what isn’t really?  What I liked about this recipe is the biscuits come out surprising light, considering the cheese and all, and very buttery.  Plus it has jalapeño in it and well I am a big fan of adding peppers to just about everything.

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