Easy cornmeal sour cream biscuits with cheddar and jalapenos

[shain]

Makes 9 - Can be doubled.

Can be made a short time ahead and reheated and crisped for serving. Can also be frozen.

 

For variation, replace the spices and chilies with 1 tbsp chopped rosemary, and the cheddar with kashkaval / provolone / etc.

 

See also cornmeal muffins recipe.

 

 

- 200ml sour cream, apx 20% fat

- 60g good Cheddar cheese, grated

- 2 jalapenos (or other chilies), deseeded and chopped. You can also char them first like when making salsa

- 1 small spring onion, sliced finely

~~

- 50g cornmeal

- 140g white flour, pastry flour if available

- 1 tsp toasted coriander seeds, ground

- 1/2 tsp toasted cumin, ground

- Pepper

- Optional: large pinch MSG

- 2 tsp sugar

- 1 tsp salt

- 3 tsp baking powder

- 1/4 tsp baking soda

 

 

 

- Mix dry ingredients in a large bowl.

- Mix remaining ingredients in a second bowl.

- Dust your working surface.

- Heat oven to 230 degrees C.

- Fold wet mixture into dry one into the dry one, pressing and folding bottom up just until it forms a few crumbly dough chunks with some dry flour at the bottom.

- Remove the mixture onto the dusted working surface.

- Dust from above.

- Press together to form a rough rectangle shape.

- Fold the dough in half on top of itself.

- Dust and press to flatten into a rough square shape, apx 3 cm (a bit more than an inch) tall.

- Cut into 9 pieces (3 by 3 grid). Use a bench scraper or a large knife.

- Place spaced on a baking try with parchment paper.

- Bake for 13-16 minutes until lightly browned and baked through.

- Remove from the try and cool on a baking try. 

- You can serve it immediately, but I much prefer to let it chill for 10 minutes and then bake 5 minutes more until brown and crisp.

 

 

Edited July 8, 2021 by shain (log)

[Nancy in Pátzcuaro]

That's going to move to the top of my list of future baking projects. Thanks--sounds downright yummy.

[Nancy in Pátzcuaro]

Just to update, these are even better than the recipe sounds! We absolutely devoured them. I used a combination of chile perón (our local chile, known elsewhere are chile manzana) and poblano. Thanks for this great recipe.

[TdeV]

Shai, can one substitute full fat Greek yogurt?

[Alex]

My GI system and capsacin don't play well together, so I used cubano peppers and sun-dried tomatoes for the vegetables. I also used Bob's Red Mill g-f white flour, and the biscuits still were wonderful. Ms. Alex is now a huge fan.

[shain]

6 hours ago, TdeV said:

Shai, can one substitute full fat Greek yogurt?

 

I think so, but they might end up a bit bready. You might want to brush them with some butter/oil for better browning.

Let me know if you do, I might end up making them more often if they can be made lighter when needed.

[shain]

@Nancy in Pátzcuaro @Alex I'm really glad to hear you enjoyed those