On a recent trip to Las Vegas, I had brunch at Bobby Flay's Mesa Grill. While my entire meal was delicious, I especially enjoyed the variety of breads that accompanied the breakfast. There was crunchy coffee cake, dried fruit-tequila scone, and my absolute favorite: bite-sized jalapeno biscuits. The flaky biscuits were spicy without being overpowering; a perfect balance of heat. I loved them so much I decided to experiment with a homemade re-creation.
These scrumptious and easy-to-make biscuits were similar to the ones I ate at the restaurant. They would be a perfect accompaniment to a big bowl of chili or a hearty black bean soup. If you are sensitive to spiciness, be sure to remove all of the seeds and white membrane from the jalapeno. To get started on your own spicy buttermilk biscuits, read more.
2 cups all-purpose flour Makes 20 biscuits.
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces, plus 2 tablespoons, melted
3/4 cups cold buttermilk
1/4 cup heavy cream
1 jalapeno diced, remove seeds and white membrane
2 cups all-purpose flour
Makes 20 biscuits.