Recipe: Jalapeno Buttermilk Biscuits (Similar to Mesa Grill Jalepeno Biscuits)

JALAPENO BUTTERMILK BISCUITS

"On a recent trip to Las Vegas, I had brunch at Bobby Flay's Mesa Grill. While my entire meal was delicious, I especially enjoyed the variety of breads that accompanied the breakfast. There was crunchy coffee cake, dried fruit-tequila scone, and my absolute favorite: bite-sized jalapeno biscuits. The flaky biscuits were spicy without being overpowering; a perfect balance of heat. I loved them so much I decided to experiment with a homemade re-creation."

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces, plus 2 tablespoons, melted
3/4 cups cold buttermilk
1 jalapeno diced, remove seeds and white membrane
1/4 cup heavy (whipping) cream

Preheat oven to 450 degrees F.

Combine flour, baking powder, baking soda, and salt in a large bowl. Using a dough cutter, combine until ingredients are incorporated.

Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal.

Add the buttermilk and jalapeno and combine until the mixture just begins to come together.

Scrape the dough onto a lightly flour counter. Pat the dough into a 10-by-12-inch rectangle about 3/4-inch thick. Use a round cutter or glass with the rim dipped in flour to cut out biscuits. Press together the scraps of dough, and repeat process.

Place the biscuits on baking sheets lined with parchment paper; brush the tops with cream.

Bake the biscuits for 10 to 12 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.

Makes 20 biscuits
Adapted from Black Pepper Biscuits by Bobby Flay
Source: Yumsuger, 1/26/2009