Cracked Pepper and White Cheddar Biscuits with Jalapeño Pieces
October 7, 2015
The title of this recipe really states exactly what it is. Straight to the point, and then straight to our mouths! The balace between the sharp white cheddar, the spicy cracked black pepper, and the little kick from the jalapeños makes these simple biscuits the perfect accompaniment to my Spicy Chili with Roasted Butternut Squash (Click for link). Make this on a rainy weekend afternoon and I guarentee that you will feel instantly warmer.
Cracked Pepper and White Cheddar Biscuits
with jalapeño pieces
4 Cups of Flour 2 Tablespoons of Baking Powder 3 teaspoons of Salt
1 Tablespoon of Freshly Ground Black Pepper 2 Cups of Grated White Cheddar Cheese 2 Fresh Jalapeños, Cored, Seeded, and Diced 3/4 Pound of Cold Butter, Diced into 1/2 inch Pieces 1 Cup of Heavy Cream 4 Eggs, Slightly Beaten
Preheat your oven to 400°F.
In your mixer fitted with the paddle attachment, combine the flour, baking powder, salt, pepper, cheddar cheese, and jalapeños. Add the butter to the mixer and mix on low until the butter is the size of peas. In a small bowl, mix together eggs and whipping cream with a fork. With your mixer on low, slowly add the cream and eggs. Turn off the mixer once combined.
Turn the dough out onto the floured surface. Make flattened disks of the dough and use a biscuit cutter to make your biscuits. It should make about 15 biscuits. Bake for 17-20 minutes. Enjoy!