Jalapeno, White Cheddar and Pepper-Jack Biscuits with Red Chile Honey Butter
CATEGORIES
INGREDIENTS
- Servings: Makes 10-12 Biscuits
- BISCUITS
- 1 cup wine – for the cook
- 1 1/2 cups of buttermilk baking mix
- 1/4 teaspoon jalapeno chile powder (or 1/2 of a fresh jalapeno, minced)
- 3/4 cup white cheddar cheese, grated
- 3/4 cup pepper jack cheese, grated
- 1/2 cup milk
- RED CHILE HONEY BUTTER
- 6 Tablespoons butter, melted
- 1/4 teaspoon garlic salt
- 1/4 teaspoon mild chile powder
- 2 teaspoons honey, warmed up so it’s super runny
- 1 teaspoon dried oregano
DIRECTIONS
- BISCUITS
- Preheat oven to 400.
- Combine all ingredients. Drop by spoonfuls onto a greased baking sheet and bake for about 10-12 minutes or until golden brown.
- Remove from the oven and brush with Ancho Chile Honey Butter. Serve immediately.
- RED CHILE HONEY BUTTER
- Combine all ingredients and brush on the hot biscuits as soon as they come out of the oven.
RECIPE BACKSTORY
From the Sauce du Jour Kitchen
For the Tex-Mex Cooking Class - 115
These biscuits are super easy and oh so yummy! I was wanting a sweet contrast to the spicy jalapenos so came up with this Red Chile Honey Butter. It was a perfect side for our steak and bean ragout at our Tex-Mex class.
(Photo: nytimes.com)