Um…hi. Remember me? How have three weeks flown by since my last post?
::shakes head::
I actually had this picture sitting in my drafts folder, waiting to have a post written and be published before the end of April for my What’s Baking group. Obviously I screwed the pooch on that one and the post didn’t make the deadline.
The last few weeks have been a whirlwind with a work conference, getting a new puppy (more on this soon!), Mother’s Day, and blah, blah, blah. You get the gist and you don’t want all the boring details. My hope, as I know I’ve said before, is to get back to my regular blogging routine. Now that the time change has happened and I have light longer, this makes things a little easier picture-wise.
So, these biscuits…
I decided to make them because J started a new job and he was having to be up super early in the morning. Like, it’s-still-really-dark-outside-why-am-I-awake, kind of early. Of course he planned to be quiet and not wake me up, but since I’m used to being up before him, there was no way I could not get up and make him breakfast. And since I was making him breakfast sandwiches, I thought these biscuits might be a nice change from the whole wheat English muffins I’d been using.
Disclaimer: I never did get to use them for a breakfast sandwich, but that was the original thought behind making them. It’s the thought that counts, right??
The original recipe calls for all-purpose white flour, but we don’t use white flour (or any white starchy product) in our house, so I modified it to use white whole wheat flour, which is a little less dense that regular whole wheat flour. My little biscuits came out purdy darn good. Only thing I would do different next time is to really mince those jalapenos – not because the size made the flavor or heat overwhelming, but because it would have helped to more evenly distribute them – and to use my next size down biscuit cutter to make them a wee bit smaller. Just items of personal preference. Overall I really enjoyed them and plan to make them again soon, and actually make breakfast sandwiches with them! I mean come on y’all…how delicious would sausage, egg, and cheese be, sandwiched between one of these babies??
Whole Wheat Cheddar, Jalapeno, and Chive Biscuits
Slightly modified from Brown Eyed Baker, Originally from Joy the Baker Cookbook
Ingredients
- 3 cups white whole wheat flour
- 1 Tbsp granulated sugar
- 4½ tsp baking powder
- ¾ tsp cream of tartar
- ¾ tsp salt
- ¾ cup buttermilk
- 1 egg
- 3 oz shredded cheddar cheese
- 1 jalapeño, seeded and minced
- 3 Tbsp minced chives
- ¾ cup unsalted butter, cold and cut into small cubes
Preparation
- Preheat oven to 425 degrees F, line a baking sheet with foil, spray with cooking spray, and set aside.
- In the bowl of your stand mixer, whisk together the flour, sugar, baking powder, cream of tartar and salt.
- In a small bowl, whisk together the buttermilk and egg. And in another small bowl, toss together the cheddar cheese, jalapeño and chives.
- Add the butter to the flour mixture and use a pastry blender, fingers, or whisk attachment to work the butter into the flour until the flour resembles coarse meal with the bits of butter the size of small peas or oat flakes.
- Add the cheese mixture into the flour mixture and stir to mix.
- Create a well in the center of the flour mixture and add the buttermilk mixture all at once. Stir together with a fork (or your hands), 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.
- Pat the dough into a 1½-inch-thick circle. Using a 2½-inch circle 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.
- Place the biscuits on the prepared baking sheets and bake for 12 to 15 minutes, or until golden brown on top. Serve warm!
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