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.

      Mini Cornmeal Sausages with Creamy Honey Mustard


      Mini Cornmeal Sausages with Creamy Honey Mustard
      Print Recipe
        Servings Prep Time
        48 pieces 30 minutes
        Cook Time
        30-40 minutes
        Servings Prep Time
        48 pieces 30 minutes
        Cook Time
        30-40 minutes
        Mini Cornmeal Sausages with Creamy Honey Mustard
        Print Recipe
          Servings Prep Time
          48 pieces 30 minutes
          Cook Time
          30-40 minutes
          Servings Prep Time
          48 pieces 30 minutes
          Cook Time
          30-40 minutes
          Ingredients
          Cornmeal Sausages
          Creamy Honey Mustard
          Servings: pieces
          Instructions
          Creamy Honey Mustard
          1. Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
          Cornmeal Sausages
          1. Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
          2. While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
          3. When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
          4. Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
          Recipe Notes

          -use a deep fryer if desired.

          -I found cocktail sausages at Costco.

          -pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.

          -if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.