cheddar jalapeño buttermilk biscuits

It has been over three weeks since I have worked. Although some may say that tending to all the cooking and cleaning around the house is a full time job, as well. It feels like one around here, at least. At the beginning of this whole thing, I really wanted to make my favorite cheddar jalapeño bagels. They are a real winner. But with no yeast or bread flour to be found for the past three weeks, I have given up on making those pillows of goodness for now. Hoarders, you have crushed my dreams. Just so you know. Unfortunately, I jumped the gun and already bought a whole bunch of jalapeños thinking it would not be difficult to find yeast and bread flour. Big mistake. Learned my lesson the hard way. For the past couple of weeks, I just stare into my refrigerator produce drawer and it's like those jalapeños are sitting there mocking me- reminding me of the bagels they could have been.

I knew it was time to take action. I could not stand another day of watching those jalapeños wasting away. Not happening under my watch. Alas, the idea of cheddar jalapeño buttermilk biscuits instead. Could not see how this could go wrong. Spoiler alert- it didn't. 

Cheddar Jalapeño Buttermilk Biscuits

Recipe Adapted from Ina Garten

Yields 8 biscuits

INGREDIENTS

2 cups all-purpose flour, plus more as needed

1 Tbsp baking powder

1 1/2 tsp kosher salt

12 Tbsp (1 1/2 sticks) cold unsalted butter, diced

1/2 cup cold buttermilk, shaken

1 cold egg

1 cup freshly grated sharp cheddar, plus more for topping

1/3 cup diced jalapeños, deseeded and stems removed

Egg wash: 1 egg, beaten with 1 Tbsp of water or milk

DIRECTIONS

1. Preheat the oven to 425 degrees F.

2. Place 2 cups of flour, the baking powder, and salt in the bowl of a stand mixer fitted with paddle attachment. With the mixer on STIR setting, add the butter and mix until the butter is the size of peas.

3. Combine the buttermilk and 1 cold egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the cheddar and jalapeños with a small handful (about a Tbsp) of flour and with the mixer still on low, add the cheese and jalapeños to the dough. Mix only until roughly combined.

4. Dump out onto a well-floured board and knead lightly about 6 times. Roll or press dough out into a rectangle about 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with extra shredded cheddar and sliced jalapeños if desired. Bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

You end up with this amazing creation. It has a crispy cheesy exterior with flaky, buttery, tender layers inside and flecks of jalapeños throughout. It's perfect. In order to ensure a tender biscuit, the most important thing to note is to not overwork the dough. Overworked biscuit dough will make them tough and you won't get the buttery layers you want. I usually elect to use my fingertips to gently press out the dough before cutting instead of using a rolling pin. That is why my biscuits are not in exact rectangles; there are some with rough edges. But, I don't mind it. I like how they look more rustic and homemade. And they taste great so that's what really matters.