Hot Drop Biscuits

These chile- and cheddar-laced biscuits pack a summer heat

Written and Photographed by Rachel Robey

While there’s certainly a time and a place for flaky rolled biscuits, the humble drop biscuit deserves its moment in the summer sun, too. Much more casual in preparation and presentation than their laborious counterparts, these buttermilk biscuits come together with a quick stir before being dolloped onto a baking sheet. After a short stint in the oven, they emerge tender and fluffy.

This recipe takes things a step further with a trio of hot peppers— fruity, slightly smoky poblanos; grassy jalapeños; and chile flakes—for intensity that builds on the palate. Cheddar cheese is a welcome and savory foil, and a healthy dose of cornmeal lends a satisfying, toothsome texture, making these biscuits a no- fuss crowd pleaser you can enjoy at breakfast, lunch, and dinner.

Hot Drop Biscuits

Any remaining biscuit dough can be frozen and saved for later—bake for 3 to 5 minutes longer if using frozen dough. When handling hot peppers, food-safe nitrile gloves will keep capsaicin—the compound responsible for pepper’s spiciness—off your skin. Capsaicin can cause an unpleasant burning sensation that’s sometimes called “jalapeño hands.”

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Ingredients

  

• 2 poblano peppers
• 1 –2 jalapeño peppers to taste
• 2 1/4 cups plus 1 teaspoon all-purpose flour divided
• 1/2 cup plus 2 tablespoons cornmeal
• 2 tablespoons baking powder
• 1 1/2 tablespoons granulated sugar
• 2 teaspoons kosher salt
• 1/2 teaspoon smoked chile flakes optional
• 1/2 cup plus 2 tablespoons unsalted butter cubed
• 1 1/4 cups cold buttermilk
• 6 ounces cheddar cheese cut into 1/4-inch cubes

Instructions

 

• Char the peppers on a grill, under a broiler, or directly over a gas flame, turning every 3 to 5 minutes, until the skins are completely blackened, about 10 to 15 minutes total. Once charred, place the peppers in a medium bowl and tightly cover with foil until cool enough to handle.
• Whisk the flour, cornmeal, baking powder, sugar, salt, and chile flakes in a large bowl. Cut in butter until pea-size pieces form and the mixture resembles breadcrumbs.
• Once cool enough to handle, remove the stems, skins, and seeds from the peppers. Dice the flesh and whisk into the buttermilk in a small bowl.
• Toss cheese with the remaining teaspoon of flour to prevent sticking. Fold into the flour mixture until evenly distributed, then add the buttermilk and peppers, mixing with a rubber spatula until the dough comes together and no dry spots remain.
• Using a 1⁄3-cup measuring scoop, arrange 10 biscuits onto two parchment-lined baking trays, spacing 2 inches apart. If the dough is sticking to the measuring cup, use a rubber spatula to loosen.
• Bake at 425°F for 15 to 18 minutes, rotating halfway through, until golden brown and a toothpick inserted into the middle comes out clean. Cool for 15 minutes before serving.

Rachel Robey

Rachel Robey is a baker, writer, and brand strategist based in Madison, WI. Find her bylines over at Food52, DCist, Eaten Magazine, Bitch (RIP), Lunch Rush, and elsewhere, or peruse recipes over at The Thirlby, Curious Elixirs, and Food52.