One of the things I love to do around the holidays is bake and come up with new recipes to share with my family for Thanksgiving. I’ve never served biscuits for Thanksgiving so I figured I’d give these a shot and see how they fair with my family. Let me give you a little background about my family, they normally fricassee (Stew) the turkey and we have it with congris (Beans and rice), yucca with mojo and a basic salad with lettuce, tomatoes and cucumber. Oh and we would also get turkey in Mole form, so once I finally started learning to cook I took charge of Americanizing our Latin Thanksgiving. We still have all of the Latin components but I always add the roasted turkey and a few other sides. I also always try to make some kind of roll or biscuit from scratch. If you want something different with a bit of a kick, then this is right up your alley. But that’s not all, I am also going to make a honey butter to compliment the biscuit. Lets get started.
We are going to measure out the flour, baking powder, baking soda, sugar, salt and mix until combined.
Now add the cold diced butter, shortening and begin cutting it into the flour with a pastry blender. You could also use two knives and use that to cut the butter into the flour.
Then add the diced jalapeno and crumbled queso fresco mix until incorporated. I had a huge jalapeno and I also made sure to remove the seeds and veins from the jalapeno to make it less spicy. I would also use 2 smaller jalapenos if you can’t find one as big as I had.
Then cut into 12 even pieces, apparently I am horrible at this. Don’t be like me and cut them evenly. Cutting them evenly assures you that they will all cook evenly. I also brushed the tops with heavy cream, but I found that they browned better without the heavy cream. I will let you decide.
Jalapeno Queso Fresco Biscuit
- 3 c flour
- 1 TBS baking powder
- 1 tsp baking soda
- 1 TBS sugar
- 1 tsp salt
- 1 stick unsalted cold butter diced
- 1/4 c cold shortening diced
- 1 large jalapeno or 2 small diced ( seeded and de-veined)
- 1/2 block queso fresco crumbled
- 1 1/2 c milk
- heavy cream to brush tops (optional)
- 4 tbs unsalted butter softened
- 2 tbs honey
- 1 pinch of salt
- In a bowl add the flour, baking powder, baking soda, sugar, salt and mix until combined.
- Add butter and shortening to the flour and begin to cut the butter and shortening with a pastry blender or two knives, until it resembles the size of a pea.
- Add the jalapeno and queso fresco and mix until incorporated.
- Add the milk to the flour mixture and mix until combined.
- On a flour surface knead the biscuit mix until the dough comes together and shape into a square.
- Now cut the dough into 12 pieces and place on a baking sheet. Here you can either brush the tops with heavy cream or not. I tried it both ways and I don’t feel it made a difference.
- In a 350 F place biscuits in oven and bake for 10 to 12 minutes or until the tops of the biscuits have browned.
- While the biscuits cook add the softened butter, honey and salt to a bowl and mix until combined.
- Enjoy the honey butter on top of the warmed biscuits.