Jalapeno Buttermilk Biscuits
Adapted from Bobby Flay Black Pepper Biscuits
Ingredients
- 2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces, plus 2 tablespoons, melted
3/4 cups cold buttermilk
1/4 cup heavy cream
1 jalapeno diced, remove seeds and white membrane
Directions
- Preheat oven to 450°F. Combine flour, baking powder, baking soda, and salt in a large bowl. Using a dough cutter, combine until ingredients are incorporated.
- Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the jalapeno and buttermilk and pulse until the mixture just begins to come together.
- Scrape the dough onto a lightly flour counter. Pat the dough into a 10-by-12-inch rectangle about 3/4-inch thick. Use a round cutter or glass with the rim dipped in flour to cut out biscuits. Press together the scraps of dough, and repeat process.
- Place the biscuits on baking sheets lined with parchment paper; brush the tops with cream. Bake the biscuits for 10 to 12 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.
Makes 20 biscuits.
Information
- Category
- Breads, Biscuits