Jalapeno Chive Biscuits

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I discovered the simple wonder of a flaky, homemade buttermilk biscuit a few years ago thanks to Smitten Kitchen. Back then we were making biscuits to slather with butter, jam, honey and/or gravy nearly every weekend. It felt like biscuits had taken over my Instagram and I was sharing a biscuit recipe every couple months, but now it’s been awhile– both since I made homemade biscuits and since I shared a recipe with you.

When I got to talking about Biscuits & Gravy on WPR a couple weekends ago, it inspired me to go back to that delicious phase of our lives. I mean it is finally looking like winter outside after all. And is there really any better way to enjoy 5 inches of snow than with a warm batch of spicy biscuits– possibly slathered in a batch of your favorite sausage gravy?

I think not.

So here is my snowy weekend gift to you: the picture perfect batch of Jalapeno Chive Biscuits. I recommend them with a hefty amount of salted butter and honey. Enjoy!

Happy Saturday friends,
Leek

P.S. If you want to go the Biscuits & Gravy route, I have to apologize that though we make sausage gravy frequently, I have yet to officially test a favorite recipe. I recommend making the Pioneer Woman’s recipe and adding 1 cup of diced colored or poblano peppers and 2 cup of roughly chopped spinach or kale.

CSA-recipes-2019--by-Crystal K Creative-154

JALAPENO CHIVE BISCUITS

Makes 8-12 biscuits (depending on size)
Takes 25 minutes

9 tablespoons butter
2-1/4 cup all-purpose flour (use discount code LEEKLARK20 to try my favorite local flour and get 20% off!)
1 tablespoon baking powder
3/4 teaspoon Kosher salt
3/4 teaspoon baking soda
2 jalapenos, seeded and diced
1/4 cup chives, thinly sliced
3/4 cup buttermilk

  1. Preheat oven to 400 degrees.
  2. Cut the butter into small cubes and place in the freezer while you prepare the rest of the ingredients.
  3. In a large bowl, combine flour, baking powder, salt, and baking soda. Stir to combine. Add jalapenos and chives and stir until well incorporated into the mix and coated with flour.
  4. Remove butter from freezer and put into flour mixture. Toss gently with your hands to distribute the butter throughout the flour then cut butter in with a pastry blender (or two forks or by pinching with your fingers; if using your hands, work quickly so the butter stays cold). Once the butter is in small, pea size chunks, add the buttermilk. Use a spatula to scrape the sides and help you incorporate the buttermilk into the flour. The dough may seem dry but that’s ok!
  5. Dump out biscuit dough onto an unfloured counter. If the dough is still dry and not fully sticking together, gently knead the mixture until flour is better incorporated. Press the dough into a 1-inch thick circle and then cut out biscuits in whatever size you like (you can use a biscuit cutter, cookie cutter or upside down glass).
  6. Bake for 12-15 minutes until tall, puffed and golden brown on top.

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