Football is back and all is right in the world!
I could not be happier right now. I’m sitting on my couch after baking these pretty, little pillows of spiciness, my belly is full, I’m cozy in house-pants (my name for pajama bottoms), and the Red Zone is displaying all of the intense, adrenaline filled moments on eight different football fields around the United States. I’m just so happy!
So for my first baking adventure on the first morning of the 2017-2018 football season, I wanted to find a fun recipe. These are fun, extremely easy, and crazy delicious!
Warning… they are SPICY! If heat is not your thing, don’t bake these. Paul and I love spicy foods and we devoured these biscuits. But if your palette does not enjoy jalapeños, these are not for you.
Note: I didn’t use a mixer. It’s easier just to mix the ingredients in a regular bowl.
Jalapeño Cheddar Buttermilk Biscuits (recipe care of willcookforsmiles.com)
INGREDIENTS: 2 cups all purpose flour, 1 Tbsp baking powder, ¼ tsp baking soda, 1 tsp salt, 5 Tbsp cold unsalted butter, 1 cup cold buttermilk, 1 cup shredded cheddar cheese, 3 seeded, minced jalapeño peppers, ½ tsp white pepper, Pinch of sugar, Little more shredded cheddar to top biscuits
DIRECTIONS: Preheat the oven to 425 and lightly grease a baking sheet. In a bowl of an electric mixer, combine flour, baking powder, baking soda, white pepper and salt. Mix on low to combine ingredients. Chop cold butter into pieces and add it to the flour mixture. Mix on low, until batter resembles coarse crumbs. Pour cold buttermilk into the center of the mixture. Mix until just combined. Add cheese and minced jalapenos, mix until just incorporated, dough will be sticky. Transfer the dough onto a lightly floured surface and sprinkle with a little more flour. Knead dough 5-6 times and pat into a ½ inch-think circle. Using a cookie cutter (about 2 inches in diameter), cut out the biscuits. Rework dough scraps into a ball (kneading it as little as possible) and shape it into a circle again. Cut out more biscuits. Place biscuits on the baking sheet leaving about an inch in between. Sprinkle some shredded cheddar on top. Bake for 15-18 minutes, until raised and golden brown.