Part of my 2019 Bucket List (because resolutions suck, so we do a bucket list around here) were 4 foodie dates with my bestie. A few weeks ago, we had lunch at Intersect by Lexus, which is an incredibly cool concept with rotating restaurant pop ups. The one we were able to enjoy was The Frenchie, a Parisian restaurant that is 100% on my list for our next trip to France.
Anyway, we ordered the fried chicken, which came with this jalapeno bacon scone-meets-biscuit that was to. die. for. And that, my sweet friends, is what inspired today’s recipe for jalapeno & spicy honey buttermilk biscuits.
I adapted this recipe from Joy the Baker’s layered buttermilk biscuits because girlfriend knows how to make a biscuit! And they were to. die. for. The recipe got me about 20 biscuits, which were all lovingly devoured by our friends.
Joy’s recipe says it yields 12, but I used a medium size cutter and ended up with 20 – everyone was super happy they had more than 1 (or more than 2….or 3) biscuits to enjoy!
If you’ve ever made a pie crust before, I promise you can make these biscuits! There’s a few folds involved to help get that super layered biscuit thing going on. And then I added a bit of jalapeno brine to the mixture to bring the spicy in, as well as chopped jalapenos. And then, to really tie it together, I brushed them with spicy honey and butter before popping the biscuits in the oven.
I think the biscuit-meets-scone we had at Intersect might have been brushed with maple syrup to give it its sugary topping; but the spicy honey was definitely on point for these guys!
Jalapeno + Spicy Honey Buttermilk Biscuits
Ingredients
- 3 c all purpose flour
- 3 tbsp granulated sugar
- 2.5 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup cold butter, cubed
- 1 large egg
- 3/4 c cold buttermilk
- 1/4-1/2 c chopped jarred or canned jalapenos
- 2 tbsp jalapeno brine
- 3 tbsp butter, melted
- 4 tbsp spicy honey
Instructions
- Preheat oven to 400. Line baking sheet with parchment or silpat, set aside.
- In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk to combine.
- Using your fingers, work the cubed butter quickly into the dry ingredients until you have a mix of larger (oat size) and smaller (pea size) bits of butter. The chunks of butter will melt to create that flaky texture!
- Create a well in the center of the flour-butter mixture. Beat the egg and pour into the buttermilk with 2 tbsp of jalapeno brine; add to the well in the flour.
- Stir the egg-buttermilk-brine mixture into the flour-butter mixture until you get a shaggy mixture.
- Add chopped jalapenos and stir until just combined.
- Lightly flour a wood cutting board or your counter. Turn your dough out onto your floured surface. Using a floured rolling pin, roll the dough into a 1 inch thick oval.
- Take the end closest to you and fold it over the dough until it reaches the middle. Take the end furthest from you and fold that part to the middle and OVER your first fold.
- Roll that folded dough into a 1 inch oval and repeat the folding process again.
- After your second fold, roll the dough out into a 1 inch thichkness and use a 1.5 inch or 2 inch biscuit cutter to form your biscuits.
- Press remaining dough back together and cut more biscuits; continue until there is no biscuit dough left.
- Place biscuits on baking sheet at least 1 inch apart.
- In a sautee pan, melt the 2 tbsp butter with honey over medium heat, stirring until well combined. Remove from heat.
- Brush the tops of the biscuits with the honey butter mixture.
- Bake for 18-20 minutes, or until golden brown on top.
- If you have leftovers, send them to me. Just kidding, if you have leftovers they’re best warmed up! I would top them with foil and bake at 350 until warm & then serve with extra butter. They’re best the day they’re made!
