We eat a lot of soups and stews in our home especially during the winter. Adding some homemade buttermilk biscuits makes it a fuller meal, and also makes you remember grandma's cooking. It's so easy to 'Pop' open a can of store bought biscuits but we all know that they don't compare to the flaky biscuits that you can only get with homemade. And considering that you can have these ready by the time the soup heats up, well they aren't exactly time consuming.
A warning, that these are not even remotely low fat which is why they pair up with a healthy soup easily.
2 Cups all purpose flour
1 TBSP baking powder
1/2 tsp baking soda
1 scant teaspoon of sea salt
3/4 Cups COLD unsalted butter
1/2 Cup COLD sharp white cheddar cheese
3 medium jalapenos, red or green. 2 diced and 1 sliced
1/2 cup COLD buttermilk
Egg Wash: 1 large egg, 1 TBSP milk
1. Preheat the oven to 400 and spray a baking pan with non-stick cooking spray.
2. In large bowl whisk together the flour, baking powder, baking soda, and salt. Use a box grater or food processor to great the butter and cheese into the dry flour mix. Mix in the 2 diced peppers. Let stand. (no need to fully mix everything yet).
3. Pour the buttermilk into a mixing cup and beat in the egg
4. Pour buttermilk/egg mixture into the large bowl and mix until everything is well incorporated. Use a pastry fork to blend everything until the mixture forms pea sized granules.
5. Flour the counter and turn dough out, kneading just a few times. Add a TSP of milk if the mixture is too dry and pat into 3/4 inch thick circles. Cut out biscuits with a cookie cutter, or lid from a canning jar. This should make about 10 large biscuits.
6. Place on baking pan about an inch apart. Mix the egg wash together (milk and 1 egg) and brush onto tops of biscuits. This will give them a nice golden color once baked. Top each biscuits with a slice of pepper and bake until golden (About 15 minutes).
Serve warm with butter.with your favorite stew or soup.