Recipe: Pepper Jack Bacon Jalapeño Biscuits
4 slices of bacon, cooked crispy, cooled, and chopped
1-2 small jalapeño peppers, seeds removed, finely chopped (use 1 for a mild flavor)
3 cups all-purpose flour (be sure not to pack your flour when measuring)
2 tablespoons baking powder
2 tablespoon packed dark brown sugar
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, very cold, cut into cubes
1 cup grated pepper jack cheese
1/4 teaspoon smoked paprika (regular paprika will work, too)
1/4 teaspoon black pepper
1 cup full-fat plain Greek style yogurt
1 large egg, beaten
- In a large frying pan over medium-heat cook the bacon until brown and crispy; about 7 minutes. Transfer bacon to a paper towel lined plate and allow it to cool for a few minutes. Once it’s cool enough to handle, transfer it to a small cutting board and using a sharp knife chop the bacon into bits; set aside. Carefully slice the jalapeño peppers in half vertically and use a small spoon to scrape out the seeds. Chop the peppers into small bits; set aside.
- In a large bowl combine the flour, baking powder, brown sugar and salt; whisk well to combine. Quickly put in the butter and cheese; stir in the paprika and pepper. Cover and place bowl in the freezer for 15 minutes. While the dough is chilling…
- Preheat the oven to 400º (F) and set a rack on the upper-middle level. Line a large baking sheet with parchment paper; set aside.
- Once your 15 minutes are up and the dough is cooled, gently stir the Greek yogurt, chopped bacon, and jalapeño peppers into the flour mixture; the dough will be soft, sticky, and shaggy.
- Lightly flour your hands, then gather the dough into a ball. Transfer the dough to a well-floured surface and pat the dough out into a large rectangle approximately 1″ inch thick. The dough will look very shaggy – not to worry!
- Use a small round biscuit cutter to cut out about 12 biscuits, reshaping the dough as needed and using scraps to form new rounds of dough. Place the cut-outs on the prepared baking sheet, leaving a little space in between each one for spreading. Brush each biscuit with a little beaten egg.
- Bake for 18- 20 minutes, or until they are lightly golden brown on top. Serve at once!