I love the combination of Jalapeno and Cheddar. When I lived in New Orleans, every once in a while, I'd pick up a sort of Jalapeno-Cheddar Bubble-Loaf, all nice and soft and squishy with tons of cheesy-spicy goodness. Then, when I moved to New York, I had the pleasure of enjoying many loaves of Jalapeno-Cheddar Bread baked by my sister and one of my nephews. That one makes for awesome grilled-cheese sandwiches, toads in a hole, etc. I haven't gotten around to baking it yet myself, but I'm thinking it's about time.
Every now and again, I'll get a craving for something jalapeno-cheddar but don't want to wait around long enough to deal with a yeast recipe. That's when a muffin, scone, or biscuit recipe comes in handy. This time around, it was biscuits - super quick biscuits since I make them in the food processor. You can use fresh jalapeno if you like, but I used canned. I debated using fresh but realized that I would have ended up grilling them so they didn't go in raw, and since the whole point was a "quick" recipe ...
2 c flour
2 t baking powder
1/2 t salt
1 t sugar
1 stick butter, divided (5T / 3T)
1 c shredded cheddar
3 T canned diced jalapeno
1/2 c +/- milk
- Add the flour, baking powder, salt, and sugar to your food processor and pulse to combine.
- Chop the 5T butter into small pieces, add to the food processor and pulse two or three times just to get started.
- Add the shredded cheddar and jalapeno (drained), and pulse until a pebbly texture forms - I used fresh shredded cheddar. If using pre-shredded, add a bit more because the fresh is softer/finer and takes up less space by volume in a measuring cup.
- While pulsing off and on, drizzle the milk through the feed tube until the dough starts to pull together into a ball.
- Turn out onto work surface and pat to about 1" thick.
- Spray baking sheet, or line with parchment or a Silpat, and either drop or cut dough into shapes and transfer to prepared baking sheet.
- Bake at 400 for 18-20", until golden
- Melt the remaining 3T butter together with 1t of the liquid from the jalapenos and brush over the biscuits and soon as they come out of the oven.
|Middle - light and fluffy|
|Bottom - golden brown|
I got a little heavy-handed with the milk this time and the dough ended up very soft, so it wasn't in the mood to be shaped nicely. I was afraid they would turn out very dense, but not at all, so if you also get a little heavy-handed with the milk, don't panic and feel you need to add more flour - just make your biscuits free-form.
With this batch, I made 7 large biscuits. I'm thinking these would be really good with some chicken, veggies and gravy poured over the top like chicken and dumplings. Dang, wish I hadn't polished off the chicken in a chicken salad.