Cheesy Jalapeno Biscuits

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I live with a character. She is nearly 6-feet-tall with the greatest legs in Washington state. She has red hair and would describe her own body as looking like a carrot.

Her family is Jewish, but this year they celebrated Hanukkah with a night on the town and ate barbecue pork.

She graduated with a degree in theater. She has more rings than fingers, and hoops dangle from her ears daily.

She is easily one of the most generous people I’ve ever met.

At a Mexican restaurant once, the waitress asked us if we would like our chips refilled and Halle responded, “Oh you temptressss.”

We eat popcorn together. She talks up my cooking abilities. I remind her she is one of the most hardworking people I know.

Naturally, when her 23rd birthday rolled around last month, I had to make something special. She has raved about the biscuits in Portland, ones with spicy jalapenos and the chew of cheddar. I made a take on this, which we happily gobbled up.

Makes 12 little biscuits

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 tablespoon double-acting baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 tablespoons cold unsalted butter, cut into 1/4-inch cubes
  • 1 1/2 cups cold buttermilk
  • 1/4 cup chopped chives or scallions
  • 1/3 cup sharp provolone or cheddar, grated
  • 1 jalapeno, seeded and finely chopped

To form and finish biscuits

  • 1 cup unbleached all-purpose flour distributed in rimmed baking sheet
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup sharp provolone or cheddar, grated

Adjust oven rack to middle position and heat oven to 500 degrees. Spray 9-inch round cake pan with nonstick cooking spray; set aside. Generously spray inside and outside of 1/4 cup dry measure with nonstick cooking spray.

In a food processor, pulse all of the dry ingredients for the dough, until combined. Scatter butter cubes over dry ingredients; pulse until mixture becomes crumbly. Transfer mixture to medium bowl. Add grated cheese, jalapeno and chives. Pour buttermilk into dry ingredients and stir with rubber spatula until just incorporated.

To form and bake biscuits: Using 1/4 cup dry measure and working quickly, scoop level amount of dough; drop dough from measuring cup into flour on baking sheet. Repeat with remaining dough, forming 12 mounds. Dust tops of each piece of dough with flour and form into balls. Tap off excess flour and place into the prepared cake pan. Arrange nine balls around the outside of the pan and three in the center. Brush the tops with melted butter, being careful to not flatten them. Sprinkle with 1/4 cup of cheese. Bake five minutes, then reduce temperature to 450 degrees. Continue to bake until biscuits are a deep golden brown, about 15 minutes longer. Cool in pan two minutes, then remove and serve, preferably with more butter.

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