Flaky Jalapeno Cheddar Biscuits

Flaky Jalapeno Cheddar Biscuits
Print Recipe
Servings Prep Time
8-10 4" biscuits 25 minutes
Cook Time
18 minutes
Servings Prep Time
8-10 4" biscuits 25 minutes
Cook Time
18 minutes
Flaky Jalapeno Cheddar Biscuits
Print Recipe
Servings Prep Time
8-10 4" biscuits 25 minutes
Cook Time
18 minutes
Servings Prep Time
8-10 4" biscuits 25 minutes
Cook Time
18 minutes
Ingredients
Servings: 4" biscuits
Instructions
  1. Preheat oven to 425℉ and line a large baking tray with parchment.
  2. In a large bowl whisk together flour, cornmeal, baking powder, baking soda and salt.
  3. Add cubed butter and using a pastry cutter, cut butter into dry ingredients until pea-sized and evenly distributed.
  4. Whisk together buttermilk and one large egg. Add to dry ingredients and stir until just starting to come together. Add grated cheese and diced jalapeno and continue to mix until incorporated being careful not to overmix. It will be a bit of a scraggly mess.
  5. Flour your work surface and dump out the dough. Knead dough a few times to bring everything together. Flatten dough into a 3/4"-1" disk. Using a 3" round cutter, cut out biscuits.
  6. Reform remaining dough and cut out biscuits. Place biscuits on a parchment lined baking tray.
  7. Whisk together one large egg and one tbsp of milk or cream. Brush each biscuit top and sides generoulsly. Bake in preheated oven for about 18 minutes until golden and puffed.
  8. Remove from oven and allow to rest on the tray for 3-5 minutes before moving to a cooling rack. Serve slightly warm.
Recipe Notes

-these particular biscuits spread out some and are wonderful sliced as a sandwich.

-I used a 3" cutter, however for slightly smaller biscuits that would be good for soups or stews a 2 1/2" cutter is probably preferred.

Parsnip Pumpkin Bake

Parsnip Pumpkin Bake
Print Recipe
Servings Prep Time
6-8 people 15 minutes
Cook Time
35 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
35 minutes
Parsnip Pumpkin Bake
Print Recipe
Servings Prep Time
6-8 people 15 minutes
Cook Time
35 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
35 minutes
Ingredients
Parsnip Pumpkin Bake
Servings: people
Instructions
Parsnip Pumpkin Bake
  1. Preheat oven to 350℉. Peel and trim ends from parsnips, cut into 1" chunks. Boil or steam until tender, about 10 minutes depending on size. Drain well and mash with a fork or potato masher until all large chunks are broken down. The parsnips will remain stringy with small bits still visible. While parsnips are cooking, grate a cleaned piece of raw pumpkin flesh using a fine grater. Add grated pumpkin to mashed parsnips along butter, brown sugar, nutmeg, cinnamon and salt. Stir to combine. Spread evenly into a small buttered casserole dish (makes about 3 cups). Sprinkle topping evenly over casserole and bake in preheated oven for 20-25 minutes until golden and starting to bubble in the center. Remove and allow to rest for 2-3 minutes.
Topping
  1. Mix all ingredients in a small bowl until butter is broken down and mixture is crumbly.
Recipe Notes

Be sure to use a fine grater to grate the pumpkin. Recipe yields about 3 cups.

Recipe Source:  Compelled To Cook