Jalapeño Biscuits in a basket

Makes 12 biscuits

You can use the layering and folding technique described here to add a wide variety of garnishes to your biscuits. Instead of jalapeños, try finely diced ham, grated cheese, or diced roasted peppers.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/3 cup butter, diced
  • 3/4 cup buttermilk
  • 2 teaspoons minced jalapeño pepper
  • Pinch freshly ground black pepper

Directions

  1. Preheat the oven to 425°F. Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.

  2. Sift the flour, baking powder, and salt into a large bowl. Add the butter and cut it into the dough until it looks like a coarse meal. You should still be able to see small pieces of butter.

  3. Add the buttermilk to the flour mixture, stirring until barely combined. The dough will look coarse and shaggy at this point.

  4. Transfer the dough to a lightly floured work surface and press into a ball and knead once or twice. Press or roll out to a thickness of 1/2-inch. Sprinkle the jalapeños and black pepper over two-thirds of the dough. Fold the dough in thirds, like a letter, and roll the dough out to 1/2 inch thick. Cut out the biscuits using a 2 1/2-inch cutter. Gather scraps together, re-roll, and cut additional biscuits. Place the biscuits on the prepared pan about 1 inch apart. Refrigerate uncovered for 15 minutes.

  5. Bake the biscuits until they have risen and the tops are golden brown, 18 to 20 minutes. Serve very hot, directly from the oven.

CIA FOODIES


Jalapeño Biscuits

Jalapeño Biscuits in a basket

Makes 12 biscuits

You can use the layering and folding technique described here to add a wide variety of garnishes to your biscuits. Instead of jalapeños, try finely diced ham, grated cheese, or diced roasted peppers.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/3 cup butter, diced
  • 3/4 cup buttermilk
  • 2 teaspoons minced jalapeño pepper
  • Pinch freshly ground black pepper

Directions

  1. Preheat the oven to 425°F. Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.

  2. Sift the flour, baking powder, and salt into a large bowl. Add the butter and cut it into the dough until it looks like a coarse meal. You should still be able to see small pieces of butter.

  3. Add the buttermilk to the flour mixture, stirring until barely combined. The dough will look coarse and shaggy at this point.

  4. Transfer the dough to a lightly floured work surface and press into a ball and knead once or twice. Press or roll out to a thickness of 1/2-inch. Sprinkle the jalapeños and black pepper over two-thirds of the dough. Fold the dough in thirds, like a letter, and roll the dough out to 1/2 inch thick. Cut out the biscuits using a 2 1/2-inch cutter. Gather scraps together, re-roll, and cut additional biscuits. Place the biscuits on the prepared pan about 1 inch apart. Refrigerate uncovered for 15 minutes.

  5. Bake the biscuits until they have risen and the tops are golden brown, 18 to 20 minutes. Serve very hot, directly from the oven.

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