Tuesday, January 8, 2013

Cheddar, Jalapeño and Chive Biscuits


I downloaded a couple of cookbooks onto my Nook.  I am trying to decide if electronic cookbooks will work for me...  One was the Joy the Baker Cookbook.  As I "brushed" through the pages, I noticed a recipe for this wonderful fluffy and light buttermilk biscuits...with cheese, jalapeño and chives.  What could be more enticing than that!!

Jalapeño in biscuits?  ....hmmmmm...what to remember is that the baker controls the spiciness of the biscuits as the spiciness is in the seeds.  Scraping out the seeds and membrane before chopping will reduce the spice yet maintain the taste of the pepper.

Cheddar, Chive and Jalapeño Biscuits

3 cups all-purpose flour
1 Tbsp granulated sugar
4 1/2 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp salt
3/4 cup cold buttermilk, plus additional for topping
1 egg
3/4 cup cheddar cheese, cut into small cubes  (Less cheese may be used, if desired.)
1 medium jalapeño, seeds removed as desired, small dice
3 Tbsp chopped chives
3/4 cup unsalted butter (1 1/2 sticks)
Coarse sea salt for topping

Place the oven rack in the center of the oven and preheat to 425 degrees.  Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk together flour, sugar, baking powder, cream of tartar and salt.  In a small bowl, whisk together buttermilk and egg.

Cut the butter into the flour mixture using your fingers or a pastry blender, breaking the small cubes into small bits.  Once the butter is well incorporated into the flour mixture, the flour will resemble coarse meal.  Some chunks will be the size of small pebbles, others will be the size of oat flakes.

Toss the cheese mixture into the flour mixture.  Create a small well in the center of the flour mixture and add the buttermilk mixture all at once.  Toss together with a fork making sure that all of the flour bits are moistened by the buttermilk.  Mixture will be shaggy.  Dump the biscuit dough onto a lightly floured counter and knead for 8-10 minutes, just to bring it together into a 1 1/2 inch thick circle.

Cut the biscuits out with a 2 1/2 inch circle biscuit cutter or use a knife to cut the dough into squares.  Gather dough scraps, knead lightly and cut out more biscuits.  Repeat until dough is gone.  Place biscuits on prepared baking sheets, brush with buttermilk, sprinkle with sea salt and bake for 12-15 minutes.

Biscuits are best the day that they are made but they can be stored, wrapped, at room temperature and served the next day.


These were a delightful treat with our soup at dinner!

I am still undecided how I feel about having an electronic cookbook.  The Nook times out while I am busy preparing a step...guess I need to see about adjusting that.   





12 comments:

  1. These biscuits would indeed be good and spice up a soup dinner.

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  2. They look great:-)
    I Love my Kindle..not for cookbooks.
    I bought Around My French Table and a few others..
    A cookbook needs to be held..flipping pages..looking at pics:-)
    100%__

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  3. I know I would love these biscuits! The melted cheese looks extra yummy:@)

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  4. I love drop biscuits and cheddar and jalapeno are such a wonderful combination of flavors.
    Sam

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  5. Your biscuits sound great and would be terrific with soup or chili. Yum.

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  6. I have tried several recipes in that cookbook and liked every one. This sounds like a perfect biscuit to serve with soup and I bet little sandwiches made with them would be delicious.

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  7. They sound pretty flavourful and perfect with a stew or warming soup this time of year.

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  8. These look super good Kathy - I especially like the inclusion of the jalapenos

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  9. These biscuits looks fantastic. What a great breakfast! 

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  10. These sound delicious! Great combination of flavours and love the little heat. Spicy biscuits :)

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  11. I'm downloading cookbooks to my iPad and Joy's was the first I tried. LOVE this book. I've got a few of her recipes that I'm anxious to try. These do look mahvelous!

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