For the novice baker, making buttermilk biscuits from scratch might seem like a terrifying culinary endeavor. But truthfully, this flavored buttery quick bread only requires a few simple steps and a really hot oven. You won’t regret whipping up a batch: Each addictive mouthful is loaded with crunchy cornmeal, flaky layers of sharp cheddar cheese, chives and a touch of peppery heat (from the Jalapeños). These biscuits definitely belong on your festive Thanksgiving table.
- 1 1/3 cups all-purpose flour
- 2/3 cup cornmeal (medium grind)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon sugar
- 1 1/4 teaspoons salt
- 6 Tablespoons unsalted butter, chilled (cubed)
- 3/4 cup buttermilk, chilled (plus some extra for brushing the biscuits)
- 1-2 Jalapeños seeded (finely chopped)
- 1 1/2 cups grated sharp cheddar cheese
- 1/4 cup chives, thinly sliced
- Preheat oven to 425 degrees Fahrenheit.
- Whisk the flour, cornmeal, baking powder, baking soda, sugar and salt in a large bowl. Transfer the dry-ingredient mixture to the bowl of your food processor along with the cubed, chilled butter. Pulse 3 or 4 times, until crumbly. Then pour in the buttermilk and pulse a few more times until the dough comes together.
- Dump the biscuit dough into the original bowl and fold in the grated cheddar, chopped jalapeños and sliced chives. Be sure not to overwork the dough.
- Using a 1/4 cup measure, pack the biscuit dough into the cup and then release onto a parchment-lined baking sheet. Repeat with the rest of the dough and leave at least 2 inches between each biscuit (you may need 2 baking sheets for this).
- Brush the tops of the biscuits with buttermilk and bake for 15 minutes, or until the tops are crusty and deeply golden.
- Transfer the biscuits to a rack and let them cool slightly before serving/enjoying alongside salted butter.