Tuesday, March 25, 2014

At Home: Pepper Jack Biscuits

Do you love hot-fresh-out-of-the-oven-buttery biscuits?  How about cheesy biscuits?  Well, I do, too and decided to experiment with another recipe for What Micky Eats...At Home.  These Pepper Jack Biscuits take only 10 minutes to make and are so soft with just a hint of spice from the peppers in the cheese.  Enjoy them plain with butter, or as a side to your chili.  They are great for breakfast or with a salad at lunch time as well.  Check it out below!

Pepper Jack Biscuits (Makes 4 jumbo biscuits)
  • 6 Tbsp unsalted butter
  • ¾ cup milk
  • 1¾ cup all purpose flour
  • 1 Tbsp baking powder
  • 1 teasp kosher salt
  • ¼ teasp garlic salt
  • ¾ cup shredded pepper jack cheese


- Preheat oven to 450 degrees and line a baking sheet with a silpat liner or parchment paper.
- Place butter in a medium heat proof mixing bowl and microwave until melted, about 60 seconds.
- Slowly whisk in milk to combine.
- Place flour, baking powder, salt and garlic salt into a large mixing bowl.
- Stir to combine then slowly fold in butter/milk until just combined.
- Fold in cheese to combine as well.
- With a large spoon, place biscuit dough onto your prepared baking sheet at least 1 inch apart.
- Bake for 12 minutes until puffed and cooked through.
- Remove and let cool for 5 minutes before handling.


I made them in jumbo size, but feel free to drop smaller rounds to make twice as many regular-sized biscuits.  As soon as they were finished baking, I couldn't resist and grabbed one off the sheet right away, split it in half, and added more butter. Look at all that cheese!

 

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