When I was little I loved helping my mom prepare dinner. I would often beg her to let my do anything that would be considered dangerous for a girl my age, like using her food processor, or chopping vegetables. Luckily my mom was fully aware of my desperation to help, so she would usually find something for me to do that obviously had a very low threshold of danger, like making biscuits. The funny thing was that these “homemade” biscuits I would make came from a long tube – you know the kind where you pull the tab and the container pops open? I seriously loved opening those things. I’ve stayed pretty committed to those tubes of dough until I finally tried my hand at making some from scratch a few years ago, and boy do I wish I would’ve done that sooner.
I love the fact that biscuits are pretty easy to make, and the lovely people at King Authur Flour are making it even easier with their super convenient self-rising flour. This flour will make your biscuits light and fluffy, and since it’s self rising, you are pretty much guaranteed a perfect biscuit every time. There are a few extra tips that King Authur shared with me to make my biscuits even better and I included them below because I wanted to share them with you too!
Be Gentle: Once the liquid is added to the dough, be sure to avoid overworking it.
Chill Out: Make sure that whatever fat you use in your recipe is very, very cold. This will help make your biscuits even flakier.
Use a biscuit cutter: Keep you cuts clean! Dip your biscuit cutter in flour between cuts, this will help the biscuits rise higher.
Freeze before baking: Freeze your biscuits ups to 20 minutes before baking, the will improve texture and rise.
I hope these tips help you as much as they helped me! Now you are only 6 ingredients away from making a batch of savory biscuits that will knock your socks off!
JALAPEÑO ,CHEDDAR, & ONION BISCUITS
Recipe adapted from King Author Flour
Yields about 12
2 Cups (8oz) King Authur Self-Rising Flour
1/4 Cup (2 0z) cold butter, cut into pats
2/3 cup cold buttermilk
4 oz shredded cheddar cheese
1/3 cup (2 0z) SlicePickeled Jalapenos
3 Tablespoons sliced green onions
Equipment: Large Bowl, Baking Sheet, Parchment Paper, 2” biscuit cutter, Cooling Rack
Preheat oven to 425F° with rack positioned to the upper third of your oven. **note if freezing biscuits before, begin preheating your oven once they are in the freezer.
Line your baking sheet with a piece of parchment paper and set aside.
Place flour and butter in a medium bowl and rub the butter between your fingers until the butter breaks up into small pieces. *Alternatively, you can use a food processor with a metal blade attachment. Simply add in the butter and pulse a few times at 1-second intervals until the butter is cut into smaller pea sized pieces. Then return mixture to your large bowl once butter is cut.
Add the cheese and jalapeños, tossing a few times in the flour and butter mixture. Make a well in the center and pour in the buttermilk. Mix with a spoon until the dough clumps together and pulls away from the sides of the bowls.
Turn dough onto a lightly floured with all purpose flour, and fold the dough over on itself several times, using more flour if the dough is sticky.
Roll or pat the dough into a 5” x 8”1/2 rectangle that is about 1/2” to 3/4” inch thick. Using a 2” biscuit cutter, dipping in flour in between cuts to reduce sticking. Cut out 11-12 biscuits, gathering and reshaping scrapes as necessary.
Place the biscuits on your baking sheet an place them in the freezer for up to 20 minutes. Alternatively, you can put them in right away, the choice is totally yours.
Bake the biscuits for 15-18 minutes, or until golden. remove from oven and serve immediately