by Texas Homesteader
For years I suffered through trying to find a good recipe for biscuits. No matter what recipe I used, my biscuits always turned out dry and almost flavorless. No. Matter. What. Then I had a eureka moment one morning while cooking breakfast for my handsome RancherMan and added a couple of ingredients I’d never thought about – unflavored yogurt and bacon grease.
With nervous anticipation I watched RancherMan take that first bite and he really seemed to enjoy it. So I went in for a taste myself. YEA! I’d finally found my go-to recipe for biscuits. But that doesn’t mean there’s not room to improve on the recipe…
The day before Father’s Day I asked my Love what his heart desired for a Father’s Day breakfast in bed. Usually he opts for fried eggs, bacon & homemade biscuits and country gravy. But a local fast-food place has begun advertising a breakfast sandwich made with jalapeno-cheese biscuits and RancherMan replied that he wanted a breakfast sandwich like the one advertised. HEY, I’ve got a great biscuit recipe now so how hard could it be to add a little cheesy heat to those bad boys?
I made up the biscuit dough the night before since it’s much easier to roll out and cut the dough when it’s cold from the fridge. But when mixing in my ingredients I added about 4 ounces of cheese and 3 large minced jalapenos from the garden. Then the next morning I baked them up in my cast-iron skillet until they were golden brown.
Personally I would have loved to have had just a little more jalapeno heat but RancherMan loved them the way they were. I served them to him on Father’s Day morning cut in half with a sausage patty and scrambled egg – breakfast fit for a king.
He also enjoyed some of the biscuits ladled liberally with peppered country gravy, one of his favorite breakfast options. Yep, all in all I think I gave him his heart’s desire for breakfast, and that makes me very happy. Here’s my spicy recipe:
Homemade Country-Style Jalapeno-Cheese Buttermilk Biscuits
- 4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 Tablespoons baking powder
- 5 Tablespoons granulated sugar
- 2 teaspoons salt
- 1 stick softened butter
- 1/4 cup fat of choice (bacon grease, lard, shortening, etc.)
- 1 cup buttermilk
- 1/2 cup unflavored yogurt
- 3 large jalapenos, chopped (remove ribs & seeds to reduce heat if desired)
- 4 oz sharp cheddar cheese
Sift the dry ingredients into a large bowl and cut the softened butter and the additional fat of choice (bacon grease, lard, shortening, etc) into cubes and with your clean fingertips mash the chunks with the flour until they are only about the size of small peas.
Add buttermilk, yogurt, cheese & jalapenos and mix lightly but thoroughly. The dough should be soft, but not sticky. (If the dough is too dry add a few drops of milk, if it is sticky dust with a little extra flour.) When the dough is soft but not sticky cover the dough in a mixing bowl and place in refrigerator to cool for at least 20 minutes, preferably overnight.
After dough cools in the fridge preheat the oven to 450 degrees and place cast-iron skillet in oven to begin heating. Roll the biscuit dough to about 3/4″ thick on a lightly floured surface and use biscuit cutter (or drinking glass if you want larger biscuits) to cut out the dough.
Bring the hot cast-iron skillet from the oven and place cut biscuits in the skillet and return the skillet to the oven, baking for about 12 minutes (depending upon how thickly you cut the biscuits.)
Other Favorite Breads
- Soft Sandwich Bread
- Oatmeal Sandwich Bread
- No-Knead Rosemary Skillet Bread
- No-Knead Boule Bread
- Jalapeno/cheese Yeast Bread
- Basic Beer Bread
- Rosemary/Cheddar Beer Bread
- Pesto Beer Bread
- Jalapeno Cornbread
- Corn Dodgers – A Delicious Accident
- Mix-n-Pour Tortillas
- Easy Corn Tortillas
- Sweet Pumpkin Bread
- Cantaloupe Bread w/Pecan Praline Glaze
- My Favorite Bread-Making Kitchen Feature
- Homemade Bread-Making Shortcuts, Tips & Tricks
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