My friend Garrett was over the other day, and made for me these fabulous cheddar jalapeño biscuits. I've since made them several times and each time they disappear within minutes.
They are surprisingly light in texture and crumb, given the amount of cheese and cream.
The secret ingredient?
A quarter cup of cornmeal or polenta added to the flour.
Just that amount lends a slight crunch to the biscuit, without making it gritty. The cornmeal of course works beautifully with the jalapeños and cheddar cheese.
Garrett tops the biscuits with extra grated cheddar, giving them an even more cheesy edge. Perfect for breakfast, brunch, an afternoon snack, or served alongside a hot bowl of chili.
Cheddar and Jalapeño Biscuits
Taste the jalapeño. If too mild, include the seeds, if hot, use just the flesh, not the seeds. Adjust the amount to taste. Pepper Jack or Monterey Jack cheese can also be substituted for the cheddar.
1 1/3 cups (175g) all-purpose flour
1/4 cup (45g) polenta or fine milled cornmeal
3 tablespoons (45g) sugar
2 teaspoons baking powder
1/2 teaspoon salt
Pinch cayenne pepper
6 ounces (1 1/2 cups packed, 170g) shredded sharp cheddar cheese, divided (1 1/4 cups and 1/4 cup)
2 tablespoons diced fresh jalapeños, more or less to taste
3/4 cup plus 2 tablespoons (200ml) heavy cream, plus extra for brushing
Preheat oven to 425°F (220°C)
Whisk dry ingredients, add cheese and jalapeños:
In a large bowl, whisk together the flour, polenta, salt, sugar, cayenne, and baking powder.
Stir in 1 1/4 cups of the grated cheddar cheese and the diced jalapeños.
Add the cream:
Make a well in the center of the flour mixture. Pour the cream into the center of the well and your (clean) hands to gently bring together the ingredients.
If you need to add a bit more cream then do so a tiny trickle at a time. You just want everything to get wet enough so that the dough will be sticky and clumpy.
Knead the dough, just enough:
Turn the dough out onto a surface lightly dusted with flour. Knead the dough just a few times - maybe only three or four pushes. You just want it to just come together. (Over-kneading will result in firmer, denser biscuits.)
Cut out biscuit shapes:
Form the dough into a disc about 3/4-inch to an inch thick. Use a biscuit cutter (or a small juice glass) to cut round biscuit shapes out of the disk. Combine the leftover dough and keep forming small round biscuit shapes until the dough is used up.
Brush with cream, sprinkle with cheese:
Place on a silicone-lined or parchment lined baking sheet, with at least an inch or two between the biscuits. Brush the tops of the biscuits with a little more cream. Top the biscuits with a sprinkle of the remaining cheese.
Bake at 425°F (220°C) for 11-12 minutes or until golden and the cheese is nicely melted.
|Nutrition Facts (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 0g||2%|
|Total Sugars 4g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|