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.”
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.