Skip to main content

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. 




Labels:

Comments

Post a Comment

Popular posts from this blog

Trader Joe's Gluten-Free Oatmeal, Peanut Butter and Chocolate Chip Cookies

I don't have very many gluten-free cookies on my blog because quite frankly, I usually don't like gluten-free.  But occasionally, I do find a good recipe and this is one that is from the back of the Trader Joe's oatmeal and it's a good one.  My friend brought some over to our house last weekend when Nick and family were here for our birthday celebrations  and we all loved them. My friend lives a few blocks away and we walk the neighborhood together on weekends.  We can easily go 5 miles in no time, talking non-stop.  She loves exploring our neighborhood as much as I do and we discover so many favorite little spots.  We even found a property with a horse (or more like a pony, I should say.)   The views are always quite lovely, too.  Bruce and I had our thirty-ninth wedding anniversary on July 18th and I made a point of walking past the house where we had our wedding reception.  I told my friend, "Thirty-nine years ago today, t...
2 comments
Read more

Meatloaf by Mark Bittman

Once again, I turned on the television yesterday and saw that Mark Bittman was on the Today show and was making his version of  meatloaf .  This must be meatloaf season.  It was surprisingly similar to the  Pioneer Woman's version  who was also recently on.   I was a little surprised of his version because Mark Bittman is into healthy eating and has lost a lot of weight and improved his health by changing his diet which he writes about in his book,  Food Matters .  His meatloaf recipe also included bacon and cheese!  I must be doing something wrong.  The thing to remember, which he writes about in his book, is that you can eat healthy without going extreme or changing your whole life.    If you don't know who Mark Bittman is, he is a food writer and a four star chef with multiple cookbooks who loves to eat but changed his food philosophy to improve his health.  He tells his story in Food Matters and provides ...
5 comments
Read more

Two-Bean Soup with Kale

This hearty vegetarian soup warms up chilly nights.  Use any type of canned beans you happen to have on hand and add chicken or Italian sausage for a heftier dish, if you prefer. Makes 4-6 servings 3 Tbsp. olive oil 1 cup chopped onion 1/2 cup chopped carrots 1/2 cup chopped celery 1/2 tsp. salt, divided 2 cloves garlic, minced 4 cups vegetable broth, divided 7 cups stemmed, chopped kale (about 1 bunch) 2 (15-ounce) cans cannellini beans, rinsed, drained and divided 1 (15-ounce) can black beans, rinsed and drained 1/2 tsp. freshly ground black pepper 1 Tbsp. red wine vinegar 1 Tbsp. fresh rosemary or 1 tsp. dried rosemary 1.  Heat a large Dutch oven over medium-high heat.  Add olive oil to pan; swirl to coat.  Add onion, carrot, and celery, and saute 6 minutes or until tender.  Stir in 1/4 tsp. salt and garlic; cook 1 minute.   2.  Stir in 3 cups vegetable broth and kale.  Bring to a boil; cover, reduce heat, and simme...
3 comments
Read more