Jalapeño & Cheese Biscuits

Jalapeno cheddar biscuitsHave any of you been to a Red Lobster? Anyone? 

Oh, you think since I'm a food blogger and such that I don't ever frequent chain resturants. Well, you could not be more wrong. My grandpa loves Red Lobster. And if Grandpa Jack wants to eat at Red Lobster, well then, that's where we're going. :)

Fine with me anyway, because they have these things called Cheddar Bay Biscuits. They are quite tasty.Cheddar biscuits  These are Cheddar Bay Biscuit's spicy cousin. But not too spicy, don't worry. Just the right amount. Or at least that's my opinion. You should totally make these and see what you think. Cheddar biscuits Jalapeño & Cheese Biscuits, makes ten to twelve.

2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter
1 cup buttermilk
1 jalapeño, sliced thin + seeds and veins removed
1 cup shredded cheddar cheese
1 egg

In a bowl combine the flour, baking powder, and salt. Use a pastry blender to incorporate the cold butter.Best biscuit recipeHow to make biscuitsStir in the chopped jalapeño and cheese. Pour in the buttermilk and stir until a loose dough ball forms. Turn out on to a lightly floured surface and knead a few times. Roll out the dough. Use a biscuit cutter to cut out 10-12 biscuits. If you can't find your biscuit cutter (what the heck!?), use a heart-shaped cookie cutter instead. Or you can use the top of a drinking glass or just cut them into squares.

Tip: If you want these a bit more spicy leave some of the jalapeño seeds in. The seeds contain a lot of the heat. Just FYI.Cheddar biscuitsPlace the biscuits on a baking sheet lined with parchment paper. Brush with one egg whisked with a tablespoon or so of water (egg wash). This will give your biscuits a beautiful, golden top. Bake at 400°F for 14-15 minutes.Jalapeno cheddar biscuits   These are awesome paired with scrambled eggs or mushroom gravy for breakfast. Or you could totally serve this alongside soup or chili for lunch or dinner. Jalapeno cheddar biscuits Enjoy these! xo. Emma

Credits // Author: Emma Chapman, Photography: Emma Chapman & Sarah Rhodes. Photos edited with Imogen of the Folk Collection

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