Spice up supper with Jalapeño Popper Butter Swim Biscuits

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Originally published by FOX 13 Salt Lake City

Written by: Smith’s Chef Jeff Jackson

 

Photo from: FOX 13 Salt Lake City

 

Jalapeno Popper Butter Swim Biscuits
Recipe by Smith’s Chef Jeff Jackson

Ingredients
1 stick butter
2 ½ c. flour
1 tbsp. sugar
1 tbsp. baking powder
1 ½ tsp. kosher salt
1 tsp. garlic powder
1 tsp. onion powder
2 oz. cream cheese, diced
2 c. buttermilk
1 c. shredded cheese of choice
8 slices bacon, chopped
2 jalapenos, seeded, and diced

Directions

  1. Preheat your oven to 450. Spray a 9×9 baking dish with non-stick spray.
  2. Add the bacon to a pan over medium heat. Cook until crisp and browned. Remove from the pan reserving the bacon fat. Set aside.
  3. In a bowl, whisk the flour, sugar, baking powder, salt, garlic and onion powders. Separate the cream cheese cubes and mix them into the flour mixture.
  4. Pour in the buttermilk and mix until a batter forms. Gently stir in the cheese, bacon, and jalapenos until combined.
  5. Melt the butter in the microwave or in a pot. Pour the butter and reserved bacon fat into the pan. Pour the batter on top and spread out with a spatula. Pre-cut the batter/dough into 9 squares. This will make it easier to cut the biscuits after they cook.
  6. Place in the oven to bake 25-30 minutes, rotating the dish once halfway through the bake. The biscuits are done when golden brown and an inserted toothpick comes out clean. Slice and serve warm. Enjoy!