Breakfast for dinner is a favorite in this house. The bonus is, we usually have leftovers we can enjoy for breakfast the next day! Unfortunately, I do not always have the best luck making biscuits. I try to follow the steps, but mine often don’t seem to be as big or as tall. These were still a wonderful consistency—tender, fluffy, buttery and not too dense. But somehow, they just didn’t turn out as well as the ones on Annie’s blog. Such is life. I’ve since received some tips and recipes for other biscuits that I will try and report back to you on. Either way, these were delicious and went very well with runny eggs, salsa, avocado, and a little bit of my favorite condiment (recaito).
For the biscuits:
- 2 cups all-purpose flour
- 2 tsp. baking powder
- ¾ tsp. salt
- ¼ tsp. coarsely ground pepper
- 8 tbsp. cold unsalted butter, cut into small pieces
- 3 oz. sharp cheddar cheese, shredded (I used an amazing Cabot Farmhouse Reserve (no sponsorship) sharp cheddar–it was white, so it blended in a little more with the color of the biscuits. I promise it’s there, though!)
- 2 jalapeño peppers, seeded and finely minced
- ¾ cup milk
- 1 tbsp. butter, melted
- Sliced Avocado
- Eggs (poached, fried, whatever you prefer)
1. Preheat the oven to 400˚ F. Line a baking sheet with a silicone baking mat or parchment paper. In a medium bowl, combine the flour, baking powder, and salt. Whisk to blend. Stir in the pieces of butter and toss to coat in the dry ingredients. Using two forks or a pastry cutter, cut the butter into the dry ingredients until the mixture is coarse largest butter chunks are the size of small peas. Stir in the cheddar and diced jalapeños and toss briefly to combine. Pour in the milk and stir gently with a fork until a sticky dough has formed.
2. Turn the mixture out onto a well floured work surface. Don’t worry if the dough has some dry bits. Briefly knead until the dough is mostly cohesive and no longer sticky, being careful not to overwork it. Form the dough into a square slab about 7 x 7″. Use a sharp kitchen knife and cut into thirds in one direction, and then the other to form 9 square biscuits.*(You can freeze at this point if you wish.) Transfer the biscuits to the prepared baking sheet and brush the tops of the biscuits lightly with the melted butter.
3. Bake for about 18 minutes, rotating the pan halfway through baking, until the tops are golden and the biscuits are baked through. Transfer to a wire rack and let cool slightly before serving. Serve as desired with salsa, avocado and eggs. I liked the cilantro taste of the recaito. If you haven’t tried it, you definitely should. A little goes a long way and it’s excellent stirred into chili, eggs, and just about anything.