Jalapeno Beer Biscuits Recipes

BEER-BATTERED JALAPEñO BITES

Steps:

• In medium bowl, mix flour, baking powder, table salt and beer with whisk until smooth.
• In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. Working in small batches, dip jalapeño slices in batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.
• Serve fried jalapeño bites warm with ranch dressing.

JALAPENO-CHEDDAR BEER BREAD

Steps:

• Preheat the oven to 375 degrees F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some of the melted butter.
• Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl.
• Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).
• Pour the beer-butter mixture into the flour mixture and fold until just combined (it's ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup Cheddar and the jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, 1 hour to 1 hour 5 minutes.
• Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature.

JALAPENO CHEDDAR BISCUITS

Steps:

• In a large bowl, combine the flour, baking powder, salt, thyme and paprika. Cut in butter until mixture resembles coarse crumbs. Stir in the milk, cheese and jalapeno. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. , Bake at 450° for 12-14 minutes or until golden brown. Serve warm.

JALAPENO BEER BISCUITS

Steps:

• Heat the oven to 425 degrees. Lightly grease a baking sheet.
• In a medium-sized mixing bowl, sift together the flour, baking powder, soda and salt. Stir in the peppers.
• Using a pastry blender or two knives, cut in the shortening until the mixture resembles coarse crumbs.
• Add the beer a few tablespoons at a time, tossing the mixture with a fork until it clings together into a ball. You may not need all the beer; the dough should be only slightly sticky and still easy to handle.
• Lightly sprinkle a countertop with flour. With your hands, gently pat the dough out into a round about three-quarters of an inch thick. Using a cookie cutter or small glass, cut the dough into rounds about two and a half inches in diameter. Place those on the baking sheet. Pull the dough scraps together into a ball, pat it out and cut more biscuits.
• Bake for 10 to 12 minutes, until golden brown. Serve very hot with lots of butter.

JALAPENO BISCUITS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Sift the dry ingredients into a small bowl. Work the butter into the flour with a fork until the mixture is crumbly. Stir in the jalapeno. Mix in the buttermilk a little at a time, adding just enough so that it comes together into a smooth ball of dough. Do not overwork the dough.
• On a lightly floured work surface, roll the dough into a 7-inch round, 1/2 inch thick. Using a 1-inch cookie cutter, press out 12 rounds. Reroll scraps to make additional biscuits. Transfer the rounds to the baking sheet. Bake until the tops are golden and the bottoms browned, about 15 minutes. Serve warm.

JALAPENO CHEDDAR BISCUITS

Steps:

• Preheat oven to 400 degrees. In a small skillet, melt 1/2 tablespoon of butter. Saute jalapenos until soft, about 2 minutes. Place in a small bowl with Cheddar cheese and coat with 1 tablespoon of flour. In another bowl, combine the rest of the flour with baking powder and salt. Cut in remaining butter with a fork until the butter is pea-size.
• Lightly whip eggs and cream and add to the flour-and-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the Cheddar-and-jalapeno mixture to the dough and mix until everything is incorporated. Refrain from over mixing.
• Turn out the dough onto a well-floured surface and knead gently for less than one minute. Roll dough 3/4 to 1-inch thick and cut into 8 triangles. Brush with egg wash and place on well-oiled baking sheet.
• Bake for 25 minutes or until golden brown.