Lordy...I hope I don't drop my biscuits!
You know, jalapeno and cheese drop buttermilk biscuits....
Sorry about the corny title.
Okay, these are a bit of a riff on the stilton and cheddar biscuits, and I have added a little dry milk powder (to make them a bit lighter) and jalapeno and cheddar cheese. Also, I got a bit lazy and just put all the ingredients in the bowl at the same time, whisked it a bit, and used my hands to mix the rest of the way.
Works simply fine.
They smell delicious coming out of the oven and I can't wait to dive in and have them tonight. I think they could be awesome with some sausage gravy for biscuits and gravy....I'll try that in the morning! Okay, here is the recipe for a batch of six.
Ingredients
1 1/4 cups unbleached all-purpose flour
1 tablespoon sugar1/2 tablespoon baking powder
1/2 tablespoon dry milk powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
3 1/2 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 cup (packed) coarsely grated sharp cheddar cheese, chilled
1/2 cup diced jalapenos (I leave the seeds in to give a little extra heat but feel free to omit the seeds)
3/4 cup chilled buttermilk
1/2 large egg (beat the egg and only add half to the recipe - save the rest to fry and add to a biscuit!)
Directions
Preheat the oven to 400°F. Put parchment down on the cookie sheet, then butter (I used spray-on Pam) and lightly flour the parchment. Set cookie sheet aside.
Add all ingredients to a large bowl. Whisk a bit to blend the dry ingredients. Then just get your hands in there and mix it up. Rub the butter and cheese with your fingertips until the mixture resembles a coarse meal.
Using 1/3 cup dough for each biscuit, drop 6 mounds onto the prepared sheet, spacing 2 to 3 inches apart.
Bake biscuits for 10 minutes. Rotate the sheet and bake biscuits until golden brown and the tester inserted into the center comes out clean, about 10 minutes longer.
Place biscuits in a basket; serve warm.