Jalapeno & Spicy Honey Buttermilk Biscuits

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!