Jalapeño Corn Biscuits
Serve these Southwestern biscuits with your next pot of chili. Make the corn bread jealous.
INGREDIENTS | YIELDS 8–10 BISCUITS
- ½ cup cornmeal
- 1 cup milk
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon plus 1 pinch kosher salt
- 1 cup (2 sticks) unsalted butter, cold
- 1 cup pepper jack cheese, grated
- 1 chopped jalapeño
- 1 egg
- 1 tablespoon water
Stir together cornmeal and ¾ cup milk. Set aside in the refrigerator for 30 minutes to soften.
Line a baking sheet with parchment. In a large bowl, sift together all-purpose flour, baking powder, sugar, and 1 teaspoon salt. Cut in butter until mixture resembles coarse meal. Toss in cheese and jalapeño.
Make a well in the center of the flour mixture, and pour in cornmeal mixture and remaining milk. Using a fork, blend until the dough just comes together.
Turn onto a floured surface and fold dough over onto itself 6–8 times. (Be careful not to knead or overwork.) Pat into 1″ thickness.
Cut into circles using a floured round cutter. Place biscuits 2″ apart on prepared pan and set aside to rest 10–15 minutes. Preheat oven to 425°F.
Mix egg with a pinch of salt and 1 tablespoon water. Brush lightly onto biscuits, then bake 15–20 minutes, until golden brown.
Working with Chilies
The white membrane inside a chili contains the capsaicin, which is the compound that creates the sensation of heat on the tongue. This stuff can create some discomfort, especially on tender, sensitive skin. To be safe, wear gloves when chopping chilies, and keep your hands away from your eyes. If you'd like less heat, remove the membrane and the seeds that attach to it.