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.

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      Mini Cornmeal Sausages with Creamy Honey Mustard

      Mini Cornmeal Sausages with Creamy Honey Mustard

      Whether it’s Grey Cup, Super Bowl or simply having pals over to watch fight night, Mini Cornmeal Sausages with Creamy Honey Mustard are a man’s dream snack, aside from chicken wings of course. It’s pretty hard not to like battered and fried meat on a stick.  They’re fun and easy to make, and crazy good to eat. 

      Let me start by saying, these aren’t your typical mini corn dog.  They’re made with cocktail sausages which gives them a meatier texture and better flavour than a regular hot dog.  The cocktail sausages that I used were a double smoked and triple cheese flavour.  Both amazing wrapped up in a cornmeal batter.  I also like the cocktail sausage because they’re a perfect size at 2” long, so there’s no cutting required and it makes them a great two-bite appetizer. 

      The creamy honey mustard sauce has a subtle tang and a hint of sweetness.  So good, crispy and warm right out of the hot oil and dunked in sauce. No special equipment needed either, just a pot and a thermometer.  I own a deep fryer that has a removable basin for easy clean up, but in reality, nothing cleans up easier than a single pot.  So there’s really no excuse not to make these yummy Mini Cornmeal Sausages with Creamy Honey Mustard.  So go on and get your pals over, because this recipe makes about 48 and you’ll want to share.  Enjoy!

      Author:  Compelled To Cook

      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.