I made the wrong biscuits. That’s right…flat out screwed up and followed the wrong recipe from the rules which were clearly spelled out by Heather, our leader. I was supposed to make Whole Wheat Honey and Goat Cheese Biscuits from page 45, but instead made Cheddar, Chive and Jalapeno biscuits on page 46.
And to make it worse, when looking at the “right” recipe a couple weeks ago in the Joy the Baker Cookbook, I remember thinking, “Oh good, the recipe calls for whole wheat flour,” (meaning I’ll use up some of the flour I bought for the first first flax seed cracker project). And to make things even worse, in preparation and reading through the wrong recipe a few days ago, I thought to myself , “humph…I thought the recipe called for whole wheat flour…oh well“.
And to make things ever stupider, during this past week when I started seeing other participants posts come through, I thought, “Wonder why no one made the jalapeno biscuits?“…
Here’s what I think happened…my brain clearly glazed over when I saw the words jalapeno and cheese. You know me and my Southwestern preferences. The whole debacle is a a big DUH on my part.
And finally to make things even worse, I’ve had an incredibly busy week at work, and now a weekend filled with activities, and here we are at deadline for posting and I simply don’t have time to make the right recipe. I’ll probably be banned from ever joining another group project again. EVER!
I made a great little breakfast this morning. Warm Cheddar, Chive and Jalapeno Biscuits, with a patty of sausage, some Southwest inspired Hollandaise and an over-easy egg. If making these were wrong…I don’t want to be right.
These biscuits are really wonderful…Let’s take a look.
- 3 C. all-purpose flour
- 1 T. granulated sugar
- 4½ t. baking powder
- ¼ t. cream of tarter
- ¾ t. salt
- ¾ c. cold buttermilk, plus more for topping
- 1 egg
- ¾ c. cheddar cheese, cut in small cubes
- 1 medium jalapeno, seeds partially removed, diced small
- 3 T. diced chives
- ⅓ C. unsalted butter, cut into small cubes
- Coarse sea salt for topping
- Place a rack in the center and upper third of the oven and preheat oven to 425 degrees. Line 2 baking sheets with parchment paper and set aside.
- In a small bowl, whisk together flour, sugar, baking powder, cream of tarter and salt.
- In a small bowl, whisk together buttermilk and egg.
- Add butter to the flour mixture. With your fingers or a pastry blender, work the butter into the flour, breaking the small cubes into smaller bits. Once the butter is well incorporated into the flour mixture, the flour will resemble coarse meal. Some chunks will be the size of small pebbles, others will be the size of oat flakes.
- Toss the cheese mixture into the flour mixture. Create a small well in the center of the flour mixture and add the buttermilk mixture all at once. Toss together with a fork making sure that all of the flour bits are moistened by the buttermilk. Mixture will be shaggy. Dump the biscuit dough into a lightly floured counter and knead for 8 – 10 minutes, just to bring it together into a 1½ inch-thick circle.
- Cut biscuits into squares or use a 2½ inch circle biscuit cutter to cut rounds. If you don’t have a round biscuit cutter, you can use a knife to cut the dough into small squares. Gather dough scraps, knead lightly and cut out more biscuits until batter is gone. Place biscuits on prepared baking sheets, brush with buttermilk, sprinkle with sea salt and bake for 12 – 15 minutes.
- Biscuits are best the day they’re made, but can be wrapped, stored at room temperature and served the next day as well.
Cheddar, Chive and Jalapeno Biscuits…They’re What’s Not for the Assignment!