Unless you live in the deep South, you have probably felt Autumn's cool embrace by now. This is a clear signal that my favorite months of cooking are here! Besides the great flavors and smells that fill the air, it's also a great way to actually warm up the house. Get the oven on or a braiser cooking on the stove all day and it helps fight the cold air outside.
I tend to bake more in the cooler months. I'm also a biscuit lover. Since becoming a chef instructor at The Chopping Block a little over 2 years ago, I have learned a few different techniques for making biscuits. I decided to try a method which involves folding the dough in a similar manner to the way puff pastry and Croissant dough is made. I wanted to see if you really get a better rise out of the dough. For this test, I found a recipe online for inspiration.
This is a standard biscuit-method recipe. I substituted heavy cream for the buttermilk, as I did not have any on hand. I also changed the flour mixture. Instead of only all-purpose flour, I used some cake flour blended with the AP flour. I also added jalapeños and cheddar cheese.
Jalapeño Cheddar Biscuits
6 ounces (by weight) all-purpose flour
3 ounce (by weight) cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon fine salt
5 tablespoons butter cut into small cubes
3/4 cup heavy whipping cream
3 tablespoons honey
1 jalapeño pepper, very small dice, seeds and membrane removed
1 cup shredded cheddar cheese
- Preheat oven to 400F degrees.
- Place both flours, baking powder and salt in a large mixing bowl and blend together.
- Place heavy cream and honey in small mixing bowl and whisk together.
- Add butter cubes to the flour mixture and use a pastry blender to combine until large pieces of butter are no longer visible, just like this:
Here's what the mixture should look like when you are done:
- Add the shredded cheddar and diced jalapeños and mix until combined.
- Add the cream and honey mixture to the flour and using a fork, gently blend the ingredients together. Stop mixing when the dough has absorbed all the cream and has a clay-like consistency.
- Turn the dough out of the bowl onto a floured surface.
- Pat the dough flat just a bit with the palm of your hand, trying to form it into a rectangle.
- Using a rolling pin, roll the dough out to approximately 12" X 9". Use the rolling pin to help square up all of the edges evenly.
- Fold the dough in thirds like folding a letter to go into an envelope.
- Roll again to 12" X 9" and again fold in thirds.
- Roll out a final time into either a rectangle (for triangles) or a circle (for rounds). The dough should be approximately 3/4" to 1" thick. Cut biscuits into 16 triangles (or circles)
- Place cut biscuits on a parchment lined baking tray and bake at 400F for 15 minutes.
- Rotate the pan half way around and continue to bake another 6 minutes or until the outsides are golden brown and the inside is flaky.
Wow, did these come out amazing! They are not spicy at all; there is just a hint of jalapeño flavor present. The outside is crispy and delicious. The inside is oh so tender and flaky! I am very happy with the result. I can't say that I notice a huge difference in how much the biscuits have risen, but I can tell you that this is a fantastic recipe and I will continue to use and tinker with it!
For more Southern-inspired brunch dishes, join us for Bloody Mary Brunch at Lincoln Square on
where you'll learn how to make and enjoy a full meal of:
- Bloody Marys
- Fried Chicken and Waffles
- Spinach Salad with Apples, Bacon and a Poached Egg
- Bananas Foster with Vanilla Bean Ice Cream
