For the novice baker, making buttermilk biscuits from scratch might seem like a terrifying culinary endeavor. But truthfully, this flavored buttery quick bread only requires a few simple steps and a really hot oven. You won’t regret whipping up a batch: Each addictive mouthful is loaded with crunchy cornmeal, flaky layers of sharp cheddar cheese, chives and a touch of peppery heat (from the jalapeños). These biscuits definitely belong on your festive Thanksgiving table.
Makes 11 Biscuits
- 1 1/3 cups all-purpose flour
- 2/3 cup cornmeal (medium grind)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon sugar
- 1 1/4 teaspoons salt
- 6 Tablespoons unsalted butter, chilled (cubed)
- 3/4 cup buttermilk, chilled (plus some extra for brushing the biscuits)
- 1-2 jalapeños, seeded (finely chopped)
- 1 1/2 cups grated sharp cheddar cheese
- 1/4 cup chives, thinly sliced
1. Preheat oven to 425 degrees Fahrenheit. Whisk the flour, cornmeal, baking powder, baking soda, sugar and salt in a large bowl. Transfer the dry-ingredient mixture to the bowl of your food processor along with the cubed, chilled butter. Pulse 3 or 4 times, until crumbly. Then pour in the buttermilk and pulse a few more times until the dough comes together.
2. Dump the biscuit dough into the original bowl and fold in the grated cheddar, chopped jalapeños and sliced chives. Be sure not to overwork the dough.
3. Using a 1/4 cup measure, pack the biscuit dough into the cup and then release onto a parchment-lined baking sheet. Repeat with the rest of the dough and leave at least 2 inches between each biscuit (you may need 2 baking sheets for this).
4. Brush the tops of the biscuits with buttermilk and bake for 15 minutes, or until the tops are crusty and deeply golden.
5. Transfer the biscuits to a rack and let them cool slightly before serving/enjoying alongside salted butter.