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
2 1/4 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 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), or use pickled jalapenos from a jar
3/4 cup chilled buttermilk
1 tablespoon melted butter (for brushing top of the biscuits before baking)
Directions
Preheat the oven to 425°F. Put parchment down on the cookie sheet, then butter (I used spray-on Pam) and lightly flour the parchment. Set the cookie sheet aside. If using a cast iron skillet, put skillet in oven to preheat the skillet.
Add flour, baking powder, baking soda, salt, jalapenos, and cheese to a large bowl. Mix the dry ingredients to blend.
Then cut in the cold butter until the butter pieces are pea-sized. You can also do this by hand - get your hands in there and mix it up. Rub the butter and cheese with your fingertips until the mixture resembles a coarse meal.
Pour in cold buttermilk and stir to combine to make a slightly wet sticky dough
Using 1/4 cup of dough for each biscuit, drop batter onto the prepared sheet or cast iron skillet, spacing 2 inches apart.
Brush melted butter on top of biscuits.
Bake biscuits for 8-10 minutes. Rotate the sheet and bake biscuits until golden brown and the tester inserted into the center comes out clean, about 8 minutes longer.
Remove from oven and let them cool for 5 minutes. Place biscuits in a basket; serve warm.