Recipe :: Jalapeno Corn Biscuits

Feb 24, 2011 by

Essentially my best biscuit effort to date: fluffy, sweet and spicy, and golden.  But they may be just another rung on the evolutionary ladder toward the Nacho Biscuit my roommates are dreaming of.

One of my favorite parts about learning to cook, one of the very best parts of this whole Growing Up About It thing, is being able to look at a collection of ingredients and visual all the delicious combinations that are possible.  To really know food.  To trust that, with the right amount of time and some good advice, I am fully able to create a meal that is greater than the sum of its parts.  So it was last night, after I found frozen corn and still-good jalapenos during a Fridgervention (usually called for when there is no Tupperware left in the cupboard and no room left in the fridge), that I decided it was a good time for corn and crab chowder, and a new kind of biscuit.

The results were astounding.
Is there anything you CAN’T put in a biscuit? 

Jury (roommates + Miles) says no.



Jalapeno Corn Biscuits

Ingredients

  • 2.5 cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1.5 tablespoons sugar
  • 1/2 cup shortening
  • 1/2 cup buttermilkmilk
  • 3 tbsp heavy whipping cream 
  • 2 tbsp fresh chopped dill
  • 1/4 cup chopped pickled jalapenos
  • 1 cup frozen or canned sweet yellow corn
  • optional : 1tablespoon butter, melted

Procedure

  • Set oven to 450 degrees
  • Combine flour, baking powder, sugar, and salt in a large bowl.
  • Add shortening to dry mixture and combine with your hands until the ingredients become crumbly
  • Add buttermilk slowly, pausing to combine by hand, until a ball starts to form. Add cream. The dough ball should easily cohere into one mass, and not stick to your hands too much. Add more flour if it’s too sticky.
  • Add jalapenos, dill, and corn with your hands.  Add more of any ingredient you are especially fond of.  If the dough gets too sticky, add more flour a little at a time.  If it gets too crumbly, add more cream or buttermilk, a little at a time.
  • On a lightly floured surface, press dough into 1/2 inch thickness. You really don’t need a rolling pin, your hands should be fine.
  • Cut with a floured round cutter or small cup. Or use a cookie cutter in any shape for extra super fun times!
  • Place on an ungreased cookie sheet and brush melted butter (optional) over the top of each biscuit.
  • Bake 8-10 minutes or until edges are light golden brown.

Yields 10 large or 14 small biscuits.
If you’re Ashley Wint, serve with cheese.

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