Cheesy, Jalapeno and & Chive Biscuits

I made these biscuits for our salmon barbecue a few weeks ago and they were a big hit!   We had them for dinner again last night after fixing some of the ling cod from Bruce's fishing trip, as well as some of the endless zucchini from the garden.

I used a batter mixture for the cod that actually was very yummy and I think I will buy it again!  It's great for a quick dinner that you can whip up in no time.  

And we definetely have enough fish to use up!  Here's what our freezer looks like now. 

These biscuits go perfect with fish and are easy to make.   They also freeze really well which is why I like this recipe.  You can make them ahead of time and keep them in the freezer, get one out to thaw, warm it up and it tastes fresh.   The jalapeno and cheese are a perfect combination for fish.   Of course, you can make them with other meals, too.  Give them a try.  You'll love them!

Makes 8-10 biscuits

3 cups flour
1 Tbsp. sugar
4-1/2 tsp. baking powder
3/4 tsp. cream of tartar
3/4 tsp. salt
3/4 cup buttermilk, plus more for topping
1 egg
3 ounces sharp cheddar cheese, diced small
1 jalapeno, seeded and minced
3 Tbsp. minced chives
3/4 cup unsalted butter, cold and cut into small cubes
kosher salt for topping

1.  Preheat oven to 425 degrees.  Line a baking sheet with parchment paper and set aside.

2.  Mix together the flour, sugar, baking powder, cream of tartar and salt in a food processor.  

3.  In a small bowl, whisk together the buttermilk and egg.  

4.  In another bowl, toss together the cheddar cheese,  jalapeno, and chives.

5.  Add the butter into the food processor with the flour mixture and pulse until the flour resembles coarse meal.  Put flour mixture into a large bowl.

6.  Toss the cheese mixture into the flour mixture.  Create a well in the center of the flour mixture and add the buttermilk mixture all at once. 

7.  Toss together with a fork, making sure that all of the flour bits are moistened by the buttermilk.   Dump the biscuit dough onto a lightly floured surface and knead briefly, just enough to bring the dough together.

8.  Pat the dough into a 1- inch thick  circle.  Use a biscuit cutter to cut the dough into rounds.  Gather the dough scrapes, pat into a new circle and cut more rounds.  Repeat until all of the dough has been used.

9.  Place the biscuits onto the prepared baking sheets, brush the tops with buttermilk and sprinkle them with a little kosher salt.  Bake for 12-15 minutes, or until golden brown on top.

Note: I used a flavored salt I received as a gift instead of the kosher salt which worked perfectly. You may have seen these salts in the grocery store or speciality shops, as they are really popular right now and this was the perfect recipe to use one.

I used the jalapeno-flavored salt to sprinkle on top of each biscuit.

Other flavors are sundried tomato, alderwood smoked, spanish rosemary or vintage merlot.