Bacon Cheddar Jalapeno Biscuits

Last week I cooked up a big batch of my Hearty Jalapeno Chili but instead of pairing it with traditional cornbread muffins I went with some savory Bacon Cheddar Jalapeno Biscuits instead! I used a self-rising flour and brushed the tops with butter which made for a beautiful buttery flakey crust, but the best part was that nearly every bite had a little piece of salty bacon, gooey melted cheddar, and the perfect amount of heat from the peppers. It’s a flavor trio that never disappoints! I enjoyed mine with a bowl of chili, but they’re honestly quite tasty enough to snack on by themselves or to pair up with gravy for a hearty breakfast of biscuits and gravy!

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**I received a free bag of King Arthur Flour to sample and use for participation in their #BetterBiscuits campaign. This post, photos, and opinions are my own.**

(makes 2 dozen)

Ingredients:

6 strips of bacon, cut into small pieces

3 1/2 cups King Arthur Self-Rising Flour

10 Tbs (1 stick + 2 Tbs) unsalted butter, chilled and cut into small cubes

1/2 tsp salt

1/2 tsp freshly ground pepper

3/4 cup shredded cheddar cheese

1 jalapeno, finely diced

2 stalks of green onion, finely chopped

1 1/2 cups buttermilk*

1/4 cup unsalted butter, melted

*If you don’t have buttermilk on hand (or forgot to pick some up like I did) you can actually make your own quite easily! In a large measuring cup or small bowl, combine 1 1/2 cups of milk and 1 1/2 Tbs of lemon juice. Stir and let mixture sit for 5-10 minutes. And you’re done! Homemade buttermilk!

Cook bacon in a large skillet over medium heat until crisp. Use a slotted spoon to transfer bacon to a paper towel lined plate and set aside.

Preheat oven to 425 degrees F and line two baking sheets with parchment paper.

In a large bowl, combine 2 1/2 cups of flour, butter cubes, salt, and pepper.

Knead with a pastry cutter or use two butter knifes. You can also use your hands, but you really want to keep that butter nice and chilled, so try to avoid this method. Blend until butter is crumbly and about the size of a pea.

Make a well in the center and slowly add buttermilk. Stir until just combined.

Fold in bacon pieces, 1/2 cup of shredded cheddar, jalapeno, and green onion until just mixed. Knead dough on a floured surface and work in remaining cup of flour. Feel free to add more until its no longer sticky, just be careful not to over work the dough.

Using a floured rolling pin, roll out the dough until it’s about 1 inch thick. Using a floured biscuit cutter (in a pinch you can use a cookie cutter or drinking glass) and cut out biscuits. Place on prepared baking sheet, leaving about a half inch in between each one. Brush the tops with melted butter, sprinkle remaining 1/4 cup of shredded cheddar across the tops, and place in the oven to bake for 12-15 minutes or until cheese is bubbly and bottom edges are slightly golden.