Jalapeno, White Cheddar and Pepper-Jack Biscuits with Red Chile Honey Butter
CATEGORIES
INGREDIENTS
  • Servings: Makes 10-12 Biscuits
  • BISCUITS
  • 1 cup wine – for the cook
  • 1 1/2 cups of buttermilk baking mix
  • 1/4 teaspoon jalapeno chile powder (or 1/2 of a fresh jalapeno, minced)
  • 3/4 cup white cheddar cheese, grated
  • 3/4 cup pepper jack cheese, grated
  • 1/2 cup milk
  • RED CHILE HONEY BUTTER
  • 6 Tablespoons butter, melted
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon mild chile powder
  • 2 teaspoons honey, warmed up so it’s super runny
  • 1 teaspoon dried oregano
DIRECTIONS
  1. BISCUITS
  2. Preheat oven to 400.
  3. Combine all ingredients. Drop by spoonfuls onto a greased baking sheet and bake for about 10-12 minutes or until golden brown.
  4. Remove from the oven and brush with Ancho Chile Honey Butter. Serve immediately.
  5. RED CHILE HONEY BUTTER
  6. Combine all ingredients and brush on the hot biscuits as soon as they come out of the oven.
RECIPE BACKSTORY
From the Sauce du Jour Kitchen For the Tex-Mex Cooking Class - 115 These biscuits are super easy and oh so yummy! I was wanting a sweet contrast to the spicy jalapenos so came up with this Red Chile Honey Butter. It was a perfect side for our steak and bean ragout at our Tex-Mex class. (Photo: nytimes.com)