All of this baking lately is really bringing me back to junior high Foods class again. I remember we once made very simple but crazy delicious cheese biscuits – what a feat for a teen! Joy the Baker’s Cheddar, Chive and Jalapeño Biscuits are a far more elevated version, but just as tasty.
I made these on a dreary Sunday evening. We may or may not have eaten a handful for dinner hot and fresh out of the oven, slathered with butter. GOOD HEAVENS.
Uh… I’ll admit, I had no idea what the heck cream of tartar was or where to find it at the supermarket. Thankfully, a nice person noticed my plight in the baking aisle and found it for me. Thanks again, nice person! (I, in turn, helped her find cacao powder.)
I followed the recipe straight out of the cookbook and it made exactly 12 biscuits as indicated. Minor changes: I subbed the chives with green onions and I sprinkled the top of the biscuits with black pepper in addition to sea salt.
I did have one other plight, though – the instructions said to knead the dough on the counter for 8-10 mins. That’s crazy talk! I stuck it out for 4 minutes and everything turned out just fine. #rebel
All in all, the recipe was very easy to follow and the biscuits tasted great, as many of my coworkers can attest to after I brought leftovers in the next day. I shall definitely be making these on another dreary day… or a sunny one, for that matter.
Recipe Rating: 5 knives out of 5
Cheddar Chive and Jalapeno Biscuits
3 cups all-purpose flour
1 tablespoon granulated sugar
41⁄2 teaspoons baking powder
3⁄4 teaspoon cream of tartar
3⁄4 teaspoon salt
3⁄4 cup cold buttermilk, plus more for topping
3⁄4 cup cheddar cheese, cut into small cubes
1 medium jalapeño, seeds partially removed, diced small
3 tablespoons diced chives
3⁄4 cup (11⁄2 sticks) unsalted butter, cold, cut into small cubes
Coarse sea salt for topping
Place a rack in the center and upper third of the oven and preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside.
In a large bowl, whisk together flour, sugar, baking powder, cream of tartar, and salt.
In a small bowl, whisk together buttermilk and egg.
Toss together the cheddar cheese, jalapeño, and chives. Set aside.
Add butter to the flour mixture. With your fingers or a pastry blender, work the butter into the flour, breaking the small cubes into smaller bits. Once the butter is well incorporated into the flour mixture, the flour will resemble coarse meal. Some chunks will be the size of small pebbles, others will be the size of oat flakes.
Toss the cheese mixture into the flour mixture. Create a small well in the center of the flour mixture and add the buttermilk mixture all at once. Toss together with a fork making sure that all of the flour bits are moistened by the buttermilk. Mixture will be shaggy. Dump the biscuit dough onto a lightly floured counter and knead for 8 to 10 minutes, just to bring it together into a 11⁄2-inch-thick circle.
Cut biscuits into squares or use a 21⁄2-inch circle biscuit cutter to cut rounds. If you don’t have a round biscuit cutter, you can use a knife to cut the dough into 12 small squares. Gather dough scraps, knead lightly, and cut out more biscuits until batter is gone. Place biscuits on prepared baking sheets, brush with buttermilk, sprinkle with sea salt and bake for 12 to 15 minutes.
Biscuits are best the day they’re made, but can be wrapped, stored at room temperature, and served the next day as well.
(From JOY THE BAKER by Joy Wilson. Copyright © 2012 Joy Wilson. Published by Hyperion. Available wherever books are sold. All Rights Reserved.)