Tuesday, February 5, 2013

Biscuits with White Cheddar, Jalapeño and Green Onion

There once lived a girl who read food blogs.  In bed.  Upon the couch.  On the treadmill.  Everywhere her iPad could travel.

One day she came across a recipe for the exact food item she was craving.  Savory biscuits.

And so she made them.  And they were beyond excellent.  "Maybe the best biscuits I've ever made?!" she exclaimed alone in her kitchen, nearly tearing up at the taste of their deliciousness.

And so she committed to share them with the world.

Thank you Bitchen Kitchen for this killer recipe.  Personal small changes added (white cheddar, green onion).

Biscuits with White Cheddar, Jalapeño and Green Onion

3 cups all-purpose flour
1 tablespoon granulated sugar
4 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon salt
3/4 cup cold buttermilk, plus more for topping
1 egg
4 ounces sharp white cheddar cheese, cut into small cubes
1 jalapeño, diced with seeds removed
2 green onion, diced
3/4 cup unsalted butter, cold, cut into small cubes
Coarse sea salt, for topping
Parchment paper for baking

Turn oven to 425 and set racks to upper third position.

I've been receiving fresh farm eggs locally from a client.  Simple pleasures like this are so meaningful to me.  Thanks Wendy!

Alrighty, mix your dry ingredients and set aside.

Mix your wet ingredients (buttermilk and egg) and set aside.

Chop and combine together your cheddar chunks, jalapeño and green onions.

In a mixer with a paddle attachment, or using a pastry blender, combine the cold butter chunks with the flour mixture until well incorporated.

Stir in the cheese and green goodness.

Pour in buttermilk mixture and mix until a shaggy dough appears.

Press together on a floured surface.

Knead the dough for 6-10 minutes.  Push out from the middle and fold in from the top.

I realized that I don't own a single cookie cutter or anything of the like.  Good thing I have plenty of jars.  The dough should be about 1 1/2 inches thick.

Pop 'em out and place them on parchment paper.

Brush with buttermilk.

Sprinkle with sea salt.

Bake for 13-17 minutes until the tops begin to turn golden brown.  The cheese will start oozing and the smell will not allow you to leave the kitchen!  Don't even try!  Impossible!

Photo sesh at sunset again.  Just in time for Chris to walk in the door for dinner.  How yummy do these look?!

Ahhhh... the white cheddar was perfect.  The jalapeño and green onion flavored the biscuit without making it spicy.  They were just unbelievable!  

Cut open when piping hot and add a pad of butter to it.  Oh heaven.  That's dinner!  These might have to go on my favorite thing I've ever baked list.

1 comment:

  1. For most of my life, I thought I hated biscuits. That's because my mom baked the one from a can. I finally learned how to make biscuits from scratch. What a difference! Ina Garten taught me a great tip-- freeze the butter and then grate it into the flour! How easy is that? These look awesome.