Listening to the Alton Brown podcast made me want to make biscuits. In one of the episodes, he started to talk about his grandmother’s biscuits. In another episode he mentioned that he doesn’t drink a lot of dairy around, but keeps it around for biscuits. He reignited the biscuit lust that had lain dormant in my heart.
I have been meaning to make these biscuits from Shutterbean for a long time. From the moment I saw them, I knew that I needed to make them. I’ve bought ingredients for them a few times before, but let time get away from me. Or I decided to eat the cheese more directly. This weekend, however, I was determined.
Biscuits and I have history.
Once I made some that had me fearing that the Southern Roots Police would come knocking on my door forcing me to surrender all claims I have to southern heritage. Those biscuits were…well, let’s leave the past in the past. Those biscuits, though, challenged me. I knew that I could do better. Turns out that I had tried to skimp on the fat, and the biscuits didn’t like that.
In the recent past, I tried biscuits again. They turned out well. I wanted to eat them one after another right over my sink. I did not do that. But, I was also afraid to try biscuit making again. What if these good ones had been a fluke?
Luckily, these ones are not a fluke. They’re delicious. I made a couple of tiny changes in mine. I happened to have pickled jalapeños and onions that I pickled myself and used that combo in the biscuits. I didn’t have quite as much as the recipe required, so I added a few chili flakes for a bit of extra spice. I had the first one with eggs and prosciutto. The second one may have been plucked from the baking sheet and devoured lovingly. Fingers may or may not have been licked. These biscuits might spell danger.