Jalapeno Cheddar Buttermilk Biscuits with Black Pepper and Scallions

Monday, January 10, 2011

I love three things: onions, cheese, and spicy. So after the holidays and gorging on the sweets, I was craving something super savory. And I'm always craving something spicy. After reading a posting from my friend Maryn at Le Cupcakerie and her cheddar-jalapeno scones she made from Smitten Kitchen, there was no turning back....I needed the scones and I needed them now. So I went to the kitchen and threw this  recipe below together on the fly.

Although cheddar and jalapenos are a classic combo, it wasn't enough for me. I love the subtle onion flavor from scallions so that was going into this recipe, and I've been obsessed with black pepper biscuits since going to Mesa Grill for brunch eons ago when we were in New York. Buttermilk adds body and tang to the whole thing, but if you don't have it just use cream or even milk. So, I threw it all in here to satisfy my cravings and with resounding success.

And The Hubsters' verdict: "Mmmm....garb...lllgllll...mmmm hmmmm.....oh....mmmmm." Translation: "fucking good."

These are super easy to make and come together in less than an half an hour. Love these on their own piping hot out of the oven, with some soup like chili or chicken tortilla, or with a hot cup of tea. Make them. Now.

Jalapeno Cheddar Buttermilk Biscuits with Black Pepper and Scallions
2 cups all-purpose flour
1 stick cold, unsalted butter cut into cubes
3/4 tsp kosher salt
1 tsp baking powder
1 tsp freshly ground black pepper
1 egg, lightly beaten
3/4 cup cold buttermilk
1 jalapeno, minced (seeded if desired)
1 scallion, chopped finely
1 cup shredded sharp white cheddar

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Place the flour, butter, salt, baking powder, and black pepper in the bowl of a standing mixer fitted with the paddle attachment. Mix on low until combined and butter is size of peas. Conversely, using a pastry cutter or dinner fork, cut the butter into the dry ingredients until coated and butter is the size of peas. Add the egg and buttermilk and mix on low until a sticky dough is formed, about 3-4 minutes. Remove bowl and using a spatula, fold in the jalapeno, scallion, and cheese until well combined.

Using a spoon or ice cream scoop, scoop out a baseball sized ball of the dough out and place on the baking sheet. If making the baseball sized biscuits, you'll end up with 8 scones. You can make them smaller but then adjust baking time accordingly. Make sure your biscuits are evenly spaced on the baking sheet, at least 1 inch apart; use a second baking sheet if needed.

Bake in oven for 15-20 minutes (depending on your oven) or until scones are turning light golden brown. Remove promptly and let cool on wire racks. Serve hot or at room temperature.


Amy W said...

Made these today. They're nice and fluffy. Thanks so much for the recipe!

Mishy said...

Yay! Glad you enjoyed them Amy! Thanks for the comment! :)