Last Sunday, we met up with our usual tailgate. I understand this statement alone can stir up a lot of controversy, and after the week our nation has had, I had no interest in controversy. It took me a bit of time to finally want to sit down and write this because I could easily leave myself wide open to criticism, and constructive criticism is something we don’t appreciat enough, I certainly don’t, but culturally, I have noticed we aren’t really that great or good even at the constructive part of criticism. Without going down a slippery slope, I wanted to go see the Ravens game with Chef, my brother, and sister-in-law, meet our dear friends that we see 6ish Sundays out of the year, and just have some good fun. And that’s what I did, and I took these easy-peasy biscuits along for the ride.
I have to tell you a secret. When tailgating on a Sunday mornings, I need easy things that I can make that pack a punch. Usually Chef has to go to work ahead of tailgate to open up and set up, so it’s usually me cranking something out. Biscuits are super easy to make with a little thing call Bisquick. I like using Bisquick particularly for speed, consistency, and I can spruce them up how I like. I knew I was serving these with spiral ham and strawberry jam, so I wanted a little kick.
I started out buy measuring out the Bisquick, and adding in the jalapeno.
Adding the cheese.
Adding in the milk.
This recipe is super easy to hand mix with a wooden spoon, so no gadgets necessary.
Once the dough was just combined, I rolled it out onto a marble board where I hand kneaded the dough. Quick note, the dough should not be too wet or be sticking to you, I added additional Bisquick in this process so the dough wasn’t overworked which could make the biscuits tougher after baking. No photos of this process because it’s messy.
I rolled the dough about 1/3″ thick. Bisquick recipe suggests 1/2″, but I was going rogue.
It’s fall. I was having fun, so I used a combo of a round biscuit cutter and a leaf cookie cutter.
Because I rolled the dough thiner, and use smaller cutters, I was able to get more than two dozen biscuits from this recipe. They weren’t biscuits that needed to be cut opened, so it worked out.
Before baking, these got a jalapeno slice and some melted butter and sea salt on top. I didn’t want there to be any question what was in the biscuits.
Ready to go.
I had a mix of plain and jalapeno cheddar just in case someone had an allergy or didn’t like them. I will say this, they weren’t super spicy.
At one point, one of the guys we tailgate said, “What do I do?”
My fam said, “You put the jam on the biscuit and the ham on the jam?” I little Sandlot movie referencing was going around for a minute. “First you take the mallow….” It’s a fave up in here. I digress.
But yes, you put the jam on the biscuit and ham on the jam, and it was delicious.
That’s a wrap on the Ravens vs Steelers. This is just a small pic of our group. I will work on another at Houston, to capture the full effect of the Sunday morning fun.
Jalapeno Cheddar Biscuits
2 c bisquick, plus more for kneading
4 jalapenos, two small diced, two sliced
1 c grated cheddar cheese
3/4 c milk
2-3 T melted butter
Salt, kosher or sea preferred
Preheat the oven to 450 degrees.
In a large bowl, combine bisquick, jalapenos, cheese, and milk. Once just combined, roll out onto a marble rolling board.
Time out for a second. One reason Bisquick is so easy is you can make drop biscuits with no effort. This can easily be done with this recipe and you don’t have to roll the dough out.
Back in. Knead the dough a few times to make sure it’s dry and the ingredients are combined. It may be necessary to add an additional 1/4 – 1/2 cup Bisquick. Don’t over knead, as the dough gets tough. Roll between 1/3″ and 1/2″ thick and use your favorite cutters to cut the dough.
Put the cut biscuits onto ungreased baking sheets. Top each with a jalapeno slice, melted butter and salt. Bake for 15 minutes, or until golden brown.
Serve with strawberry jam, and ham if you like.