Oh, man! Oh man oh man oh man! I finally got around to baking some jalapeño Cheddar biscuits, and you wouldn’t believe how good they are!
Whataburger’s Jalapeño Cheddar Biscuits have been our favorites, both of us, since the first time we tasted them. Rich’s new low-carb diet, though, put them on the back burner. But when I finally decided to start looking, I found this recipe. It’s from Cinnamon-Spice and Everything Nice, and I have to tell you—if this is anything to go by, I’m looking forward to trying a lot more of her recipes!
I made them pretty much as shown, except for using 50/50 white whole wheat flour and all-purpose flour, and they turned out great! I think next time I’ll try 2/3 WWW and see how it goes. You can’t usually just substitute whole wheat flour, even WWW, for AP flour all willy-nilly. Whole wheat contains more, well, stuff, like the bran, germ and endosperm (all good things), and it makes a heavier finished product. (It’s also a little darker color, which is a real turn-off with some foods, like chicken & dumplings.) But all that stuff also lowers its glycemic index to the moderate range, out of the high GI range of AP flour products.
So when you’re trying to eat a more blood-sugar-friendly diet, WWW flour is a better choice. Yes, I know there are plenty of people who say you shouldn’t eat any wheat, especially when it’s been ground into flour. To those people, I say this: Eat right, exercise, die anyway.
Everything in moderation.
So, back to the jalapeño Cheddar biscuits. This recipe seems to respond well to the heavier WWW flour. It might be that it has plenty of leavening, or that the sour-cream-as-most-of-the-liquid makes for a nice, sticky dough. Or it might be brushing the biscuits with melted butter before they bake makes it easier for the tops to expand, so they rise a little better. Whatever it is, they adapt well, at least at half WWW flour. I’ll let you know how a higher percentage works the next time I make them.
Which will be soon! Dang, they’re good!
Again, this is the recipe. My notes and modifications:
- I minced the jalapeño slices with a knife. Next time I’ll either chop them in the food processor or take the chef’s knife to them, to get them a little finer. The pieces need to be pretty small.
- And I’ll rinse them a little before I do. There was just a tiny bit too much of the pickled flavor in the finished biscuits.
- I didn’t actually measure the grated cheese, just eyeballed it, and I probably had more than 1-1/2 cups. I’ll do that again!
- Like I said, brushing the tops with butter may have helped them rise. Next time I’ll also brush the tops when I take them out of the oven, too.
I got eleven biscuits from that recipe. We stuck the leftovers in the freezer, and already (this morning) took two of them out to make biscuit sandwiches. They froze beautifully, and thawed beautifully, too (using the defrost setting on the microwave, with the biscuits wrapped in paper towels).
Delicious! Really, you’ve got to try these!