I am a sucker for really good biscuits. But then, aren’t we all! But when I start to eat a delicious biscuit that melts in my mouth, then you might as well just get out of my way because I’m going in for the kill! Fortunately, I have trained myself well enough now, to know that I simply must share my biscuits with others. But there are times, like with these biscuits, when the little kid in me rears its ugly head and wants to throw a mini “all mine” tantrum. (I’m not proud of this tendency even if it never comes to fruition. Well, not any more that is!) But with these biscuits, complements of Mike at chilipeppermadness.com., it takes every bit of my strength and determination not to eat the whole batch myself. They are just that good!

Yesterday was an interesting day. I had made turkey soup the day before in anticipation of not feeling well after my second covid-19 vaccination. So, when we got home yesterday from me being poked, I was fully prepared to feel a bit under the weather. But as the afternoon progressed, no symptoms emerged. So, I decided to make some biscuits to go with the soup.

I had printed out this recipe several weeks before. But for whatever reason, had not taken the opportunity to build a batch. But I thought these flavorful biscuits might go well with the fairly mild flavored soup we were going to have for dinner. And what-the-heck, while I still felt OK, why not? I had changed the instructions for preparing the biscuits because I always like to make life more difficult for myself. Just kidding. I just thought the way I planned to build the dough made more sense. And man did these biscuits turn out well. Very flavorful. Not too much heat from the jalapeño, but enough to ramp up the savory quotient. Along with the granulated garlic and sharp cheddar cheese, the flavor combination was perfect.

So, I would recommend that you build some of these easy to prepare biscuits at your earliest convenience. They are wonderful. And would go well with most any entrée. And don’t forget about serving them for breakfast. With our bacon and eggs this morning, they were just lovely. I heated them in our microwave for about 20 seconds on high, and they were perfect. No butter required.

As always, keep trying new and exciting ways to feed yourself and your family. We aren’t out of the woods yet. Covid-19 is still a reality, even though people are being vaccinated at an ever-increasing rate. But it’s still going to be quite a while before we can declare ourselves pandemic free. While we are waiting it out, the more we as cooks can do to make life as pleasant as possible for our family, the better off the entire household will be. Let’s face it. There is food that is basically just fuel needed to sustain life. Then there’s super delicious food that not only supports our bodies, but also helps lift our spirits. I mean really, who can feel picked on when they are busy shoveling really tasty food into their mouth?

So, special blessings go out to all you wonderful cooks who spend the time and energy to make delicious and nutritious dishes for yourself and your family. In my book you are heroes, each and every one of you.

Peace and love to all.  

2 c. unbleached all-purpose flour, divided

1 tsp. kosher salt

3 tsp. baking powder

1 tsp. baking soda

1 tsp. granulated garlic  

6 T. (¾ stick) unsalted butter, cold, cut into small cubes

1 c. grated sharp cheddar cheese

¾ c. buttermilk

1 fresh jalapeño pepper, seeds and veins removed, then finely diced

Whisk 1¾ cups of the flour, salt, baking powder, baking soda, and granulated garlic together in the bowl of your stand mixer. With the mixer on low, add the butter and mix until the butter looks like small, thin shards. (In other words, don’t over mix the butter into the flour mixture.)

In a small bowl, mix the cheese in with the remaining quarter cup flour and mix in with the flour/butter mixture. Combine the buttermilk and diced jalapeño in a small bowl. Then add to the flour mixture using low speed, only until roughly combined.

Dump out onto a well-floured board and knead lightly to combine all the ingredients. Pat the dough into about a ¾-inch thickness. Cut into 2-3-inch rounds, or any size you prefer.  Place on a parchment paper lined baking pan.

Bake in a pre-heated 450-degree oven for 9-11 minutes or until golden brown. (The larger the biscuits the longer they need to bake. Duh!) The internal temperature should reach at least 205-degrees before the biscuits are ready to come out of the oven.

Remove from oven and transfer to a wire rack to cool. Serve at room temperature or gently warmed. Store in an airtight container.