Jasper Hill Farm’s Easiest, Cheesiest Biscuits

First up: I am not a good baker; I don’t like to measure ingredients. I prefer to wing it and when I do, sometimes it works…

Second up: I’m a Southern Girl at heart and I LOVE biscuits. But I have never been able to make good ones… until now.

In a recent email from Jasper Hill Farm was a recipe for “Easiest, Cheesiest Biscuits”. The email claimed these were fluffy and twenty minutes start to finish. The email did not lie. Although grating the cheese did increase the time by a few minutes.

The recipe recommended: “Anything in the cheddar or alpine-style family will yield tasty results here. Our favorite picks for this recipe are Cabot Clothbound, Whitney, and Vault 5 Cheddar. “

I added a minced Jalapeno (from my garden). I removed the membrane and seeds (The Man is “shy” about heat). It added more flavor than heat but there was a little after-heat. The Man was happy.

Here it the recipe as copied from the email – with my additions/changes:

• 2 cups + 2 tablespoons all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon cayenne pepper or paprika
• 1 cup buttermilk
  or 1 cup milk + 1 teaspoon vinegar
• ½ cup (one stick) unsalted butter, melted – I used a stick of Kerrygold Butter
• 1 minced jalapeno (I used my mini food processor)
• 1¾ cups grated cheese – I used pieces of Tillamook 2016 Makers Reserve (Cheddar) and Le Gruyere AOP (Alpine) (using up what was in the fridge)

INSTRUCTIONS

Preheat oven to 450F and line a baking sheet with parchment.  I used my Emeril Air Fryer on Bake at 400F.

In a large bowl, combine all of the dry ingredients (excluding the cheese). 

In a separate bowl, whisk together your buttermilk and melted butter, then pour over the dry ingredients and whisk to combine. Add jalapeno.

The time has come: fold in the cheese! 

Using two spoons, scoop and dollop your cheesy batter (about a quarter-cup per biscuit) onto your parchment-lined baking sheet, spacing them about 2 inches apart. I sprayed come oil on gloves and formed balls with the dough.

Bake for 10-12 minutes, rotating halfway through, until golden-brown. 12 minutes in the Emeril Air Fryer was perfect.

If you wish, melt a couple more tablespoons of butter, mix in some finely-chopped parsley or chives, and brush over the tops of the biscuits once they’ve cooled for a minute or two. 

MAKE EXTRAS AND FREEZE FOR LATER!

Allow to cool completely before wrapping tightly and storing in a sealed freezer bag.

Thaw for 20 minutes before reheating at 400F.

I may need to reassess my thoughts about baking… nah…

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In addition to being a member of the Internationale Guilde des Fromagers (Jura and Garde) and an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.

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