Flaky Jalapeño Cheddar Biscuits

Flaky Jalapeño Cheddar Biscuits

Make a better biscuit…

It’s hard to resist a flaky, buttery biscuit and these Flaky Jalapeño Cheddar Biscuits are tender and flaky.  So good on their own, dunked or piled high with your favourite fillings. The good thing is, they’re easy to make using basic ingredients.  So what makes a good biscuit?  Let’s look at the basics.

-use quality butter.

-use fresh baking powder and baking soda, they do EXPIRE!

-cut butter into flour evenly to ensure a flaky biscuit.

-do not overwork the dough, once mixed, only knead enough to bring the dough together.  Overworking dough will result in a tougher biscuit.

-use a sharp cutting tool for the best edges.

-brush tops and sides with a whisked mixture of egg and cream for a nice golden exterior.

What’s a biscuit good for?

By far my favourite thing to do with a flaky biscuit is dunk it into soup, stew or chili.  But, they’re also wonderful as a sandwich.  Especially these Flaky Jalapeño Cheddar Biscuits, because they spread out a little, making them just the right size for a fried egg…just saying!

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.

      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Toasted Bran Muffins

      Toasted Bran Muffins

      Nancy Silverton’s bran muffins from La Brea Bakery are hailed to be one of the best, and for good reason.  The crumb is tender and rather light for a bran muffin, yet they have that familiar fibrous chew. The flavour has a subtle toasted note and a hint of orange.  They have minimal refined sugar by using pureed raisins to add natural sweetness and moisture.  They are my personal favourite in the bran muffin arena with just a small smear of butter.

      I originally stumbled upon these muffins from Alexandra Cooks Nancy Silverton’s Bran Muffins, who slightly adapted the recipe by blending all the raisins, leaving the final texture without whole raisins.  It’s also my desired way to eat them even though my recipe reflects the original method. Both ways are delicious and it comes down to personal preference. 

      I’ve gone on to adapt the recipe slightly further by replacing a small amount of the water with orange juice and I’ve opted for a different mixing method with wonderful results. It’s recommended to use paper liners as they tend to bake up with a nicer domed top if using them. Without the liners, the tops tend to spread just a little more. I also recommend that you weigh your dry ingredients for better results.  I have done both, and have found that my weighted measures provide more than my standard scooping with a measuring cup. It does make a difference in this recipe.

      If you love muffins, Nacy Silverton’s are a must to make, whether it be the original recipe or my slightly altered version, you won’t be disappointed.  Enjoy!

      Recipe for Toasted Bran Muffins adapted from Alexandra Cooks Nancy Silverton’s Bran Muffins 

       

      Toasted Bran Muffins
      Print Recipe
        Servings Prep Time
        12 muffins 20 minutes
        Cook Time
        30 minutes
        Servings Prep Time
        12 muffins 20 minutes
        Cook Time
        30 minutes
        Toasted Bran Muffins
        Print Recipe
          Servings Prep Time
          12 muffins 20 minutes
          Cook Time
          30 minutes
          Servings Prep Time
          12 muffins 20 minutes
          Cook Time
          30 minutes
          Ingredients
          Servings: muffins
          Instructions
          1. Preheat oven to 350℉ and line 12 muffin cups with paper liners. Spread wheat bran out on a large baking sheet and toast in oven for 6-8 minutes turning once.
          2. While wheat bran is toasting and cooling, cook 1 cup of raisins and 1/2 cup of water in a small saucepan over medium heat until soft and the water has been absorbed, about 10 minutes. Puree raisins until smooth.
          3. In a medium bowl, whisk together wheat bran, flours, baking powder, baking soda and salt. Set aside.
          4. In a large bowl whisk together oil and brown sugar. Add egg and egg white and whisk to combine. Stir in pureed raisins, remaining 3/4 cup water, buttermilk, orange juice and orange zest.
          5. Add dry ingredients and stir just to combine. Stir in 1/2 cup of raisins. Scoop evenly into muffin cups, mounding the batter.
          6. Bake for approximately 20 minutes or until a toothpick inserted comes out clean. Remove and allow to cool for 5-7 minutes before removing muffins from tin to cooling rack.
          Recipe Notes

          -it is highly recommended to weigh dry ingredients.

          -when scooping the batter, the muffin cups will be very full.

          -if you don't want whole raisins in the final muffin, cook all the raisins with 3/4 cup of water and blend, continue with recipe adding only 1/2 cup additional water (for 1 1/4 cup total) and omit raisins at the end.

          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Buttermilk Ranch Onion Rings

          Buttermilk Ranch Onion Rings

          Buttermilk Ranch Onion Rings are made with fresh onions and are super crunchy and addictive. The delicious buttermilk batter is made with fresh herbs, onion and garlic powder so there’s no dipping sauce required. There’s just enough batter to cover and coat the onion well, but thin enough to yield a good batter to onion ratio.  No one likes too much fried doughy batter on anything….right?  They’re a great side to your burger or piled high and shared with your pals on game day.  However you choose to enjoy them, you’ll want to go back to the plate for more.  Enjoy!

          Recipe source for Buttermilk Ranch Onion Rings:  Compelled To Cook

           

          Buttermilk Ranch Onion Rings
          Print Recipe
          Servings Prep Time
          4 People 20 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          4 People 20 minutes
          Cook Time
          20 minutes
          Buttermilk Ranch Onion Rings
          Print Recipe
          Servings Prep Time
          4 People 20 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          4 People 20 minutes
          Cook Time
          20 minutes
          Ingredients
          Flour Dredge
          Onion Rings
          Servings: People
          Instructions
          Flour Dredge
          1. Whisk all ingredients together in a small bowl. Set aside.
          Onion Rings
          1. Cut ends off onion and peel, leaving onion whole. Cut onion into generous 1/4" slices. In a large bowl toss onions with a few drops of water to moisten. Sprinkle flour dredge over onion slices and toss to coat. Set aside.
          2. Preheat a deep fryer to 350℉ or at least 3" of canola oil in a large pot or dutch oven to 350℉ using a thermometer hooked to the edge of the pot.
          3. In a large bowl whisk together flour, herbs, salt, baking powder, onion powder and garlic powder. Whisk in buttermilk, melted butter and worcestershire sauce until smooth.
          4. When oil is hot, scoop out 4-6 onion rings and dunk in batter to completely coat. Shake off excess batter and place onion rings in oil one at a time. Cook for approximately 2-3 minutes per side or until golden brown. Remove with tongs or a slotted spatula to a paper towel lined plate. Keep warm in a low oven while frying remaining onion rings.
          Recipe Notes

          Batter will thicken slightly if left to sit.  Thin with extra buttermilk if necessary.

          Recipe Source:  Compelled To Cook