Tuesday, May 27, 2014

Breakfast Club: Cheddar Jalapeño Biscuits

If there's two things we love in this world, it's breakfast and sandwiches. So, whenever the opportunity presents itself to combine these two loves, we take it. Both Kerry and I have been trying more brunch recipes in the hopes that our group of friends will start meeting on a weekly basis on weekend mornings for a group breakfast. I was pretty pleased with how these cheddar jalapeño biscuits came out. They were a little more floury than I thought they would be, however they did store really well for about 4-5 days. Also, this recipe makes a pretty large batch of biscuits, so be nice and share the biscuit wealth with your friends and/or family!

from shutterbean.com recipe adapted slightly from Joy The Baker Cookbook
    Makes around 12 biscuits

    • 3 cups all-purpose flour
    • 1 tablespoon granulated sugar
    • 41⁄2 teaspoons baking powder
    • 3⁄4 teaspoon cream of tartar
    • 3⁄4 teaspoon salt
    • 3⁄4 cup cold buttermilk, plus more for topping
    • 1 egg
    • 3⁄4 cup cheddar cheese, cut into small cubes
    • 1/4 cup pickled jalapeño, diced small
    • 3⁄4 cup (1 1⁄2 sticks) unsalted butter, cold, cut into small cubes
    • Coarse sea salt for topping

    Place a rack in the center and upper third of the oven and preheat oven to 425 degrees F. Line 2 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.

    Toss together the cheddar cheese and jalapeño. Set aside.

    Add butter to the flour mixture. With your fingers or a pastry blender, work the butter into the flour, breaking the small cubes into smaller 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 just to bring it together into a 1 1⁄2-inch-thick circle.

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

    Needless to say, I ate brinner a lot last week…

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