Biscuits with a Bite

This id our third post on biscuits and we can assure you that it won’t be the last 😀 The basic recipe is a Southern biscuit to which we all all kind of ingredients like e.g. cheddar, rosemary, thyme or as this time jalapeños.

These were made because we had forgotten to by a baguettes for last nights dinner and we wanted to use the remaining jalapeños we had in our pantry. They turned out to be really good and the chili flavor from the jalapeños makes it a bit spicy but not hot. If you are a afraid that the biscuits gets to hot, you can remove the seeds from one of the jalapeños, when you make them the first time (cause we know that you will make them again)! Hope that you will like them as much as we do 🙂

Enjoy!

 

Ingredients (12 biscuits)

2 1/2 cups + 2 tbsp. flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1 tbsp. granulated sugar

1/2 cup cold butter, cut into small pieces

3/4 cup milk

3 large eggs

2 jalapeños, chopped

In a large mixing bowl, sift together flour, baking powder, salt and sugar. Cut the butter into the dry ingredients and whisk until the mixture resembles coarse crumbs. Add the chopped jalapeños and whisk again.

Beat 2 of the eggs slightly and add to the mixture together with milk. Knead until just combined and it has a sticky and moist texture.

Place the dough on a slightly floured surface. Knead until smooth.

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Roll out the dough to about 1/2 inch thickness. Fold the dough halfway over and roll again. Do this 4-5 times. Be careful not to roll all the air out of the dough. Cut the biscuits with a 2 1/2 inch cookie cutter.

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Place the biscuits close together on a piece of baking paper. Beat the last egg slightly and brush the top of the biscuits.

Bake at 400F for about 18-20 minutes or until the tops are golden brown and a toothpick comes out clean.

Let cool for a few minutes before serving. These were served with baby back ribs and a leek and tomato salad, but you can serve them with all sorts of meat or salads :-)

IMG_6630Bon Appétit!

Ingredients (12 biscuits)

312 g flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1 tbsp. granulated sugar

113 cold butter, cut into small pieces

1.8 dl milk

3 large eggs

2 jalapeños, chopped

 

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Jalapeños Hot Sauce

A few days ago we made a bucket full of chili cheese top (recipe comes later this week) and we thought that it was a pity to through away the inside of the jalapeños. Thus we decided to try and make a jalapeños hot sauce, and the end result was so good that we decided that we would share it with all of you guys 🙂

The recipe is quite easy to follow and it doesn’t take long to make. So do you have jalapeños leftovers after dinner, you can freeze them and when you have enough, you can make delicious homemade hot sauce to be served on top of tacos or to spice up your daily cooking. Have you used a properly cleaned jar, the hot sauce can be stored for up to 6 month in a cool and dark place (ours doesn’t last for more than a few weeks, as we looooove hot sauce :-D).

 

Ingredients (about 3 cups)

50 jalapeños

6-7 garlic cloves

1 large onion

1 tbsp. salt

3 cups water

1 cup apple cider vinegar

 

Remove the stem form the jalapeños and slice them (as described above, and as you can see the first picture, we have used all the leftovers from our chili cheese tops so we have only added 4 whole jalapeños).

Chop the onion and garlic roughly and place in a sauce pan together with salt, jalapeños and water. Bring to a boil and cook at medium heat for 20 – 30 minutes or until most of the water has evaporated. Stir occasionally to avoid burning.

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Remove the cooked jalapeños mix from the heat and let it cool a bit before transferring it to a blender. Use a rubber spatula to get all the chili mix from the sauce pan and into the blender. Blend on medium speed while slowly adding the vinegar. Scrape the sides of the blender if necessary. Blend for 2-3 minutes.

Pour the chili sauce back into the sauce pan and bring to a boil again and cook for approximately 10 minutes or until the sharpness of the vinegar is gone.

Depending on your consistency preference you have two options now: 1) you can leave it as it is now and transfer it to a clean jar, or 2) you can transfer the chili sauce through a stainer and into a cleaned jar. This is done to remove any small seeds that did not get blended completely. The difference between the two methods, is the consistency of the end result. Using the last method you will get a very thin hot sauce like e.g. Tabasco, while the first methods gives a thicker and more grainy consistency.

We have chosen the second method as we like it thin, but if you prefer it slightly thicker you can just do that 😀

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Bon Appétit!

Ingredients (about 7.5 dl)

50 jalapeños

6-7 garlic cloves

1 large onion

1 tbsp. salt

7.5 dl water

2.5 dl apple cider vinegar