Jalapeno Biscuits and Gravy

Boring breakfasts are the worst. Plain white toast. The same type of granola bars you’ve been chewing on for decades. Even the same bland cereal! Why not shake and spice things up a bit with this take on an American classic? The sharp spiciness of the ever-available jalapeno not only adds some heat, but brings a splash of color to the dish too. Feeling brave? Add in a chopped Serrano or a Habanero.

Biscuits and Gravy are an American staple, and every family has their own secret recipe. Some use buttermilk, others knead the dough a very specific number of times, no matter how you make ‘em or bake ‘em, biscuits are a family favorite and always made with love.

Instructions

  1. 20 minutes prior to baking, place your butter in the freezer. Pre-heat the oven to 425°F and line a baking sheet with parchment paper and set aside.
  2. In a large bowl, sift your flour, salt and baking powder, being sure to whisk the dry ingredients together thoroughly. Using a box grater, grate in the butter, sprinkle in the chopped jalapenos (be sure to use gloves when handling) and mix lightly using your fingers until the dough looks soft and chunky.
  3. Using a wooden spoon, stir in the milk and knead the dough as little as possible until fully incorporated. On a floured surface, push the dough out with your hands until 2 inches thick, turn 90°, fold and repeat 4 times. Push the dough out by hand until 1 inch thick and cut biscuits with a 3 inch biscuit cutter (editor tip: dust the inside of the cutter with flour between each cut).
  4. Place on the lined baking tray and bake for 10-12 minutes.
  5. While the biscuits are baking, on a medium heat fry the ground pork and dust with the flour. Stir until well coated and season to taste.
  6. Pour in ¼ cup of the milk, stir and reduce to a low heat, before adding an additional ¼ every 1 minute. Keep on a low heat until the biscuits are ready.
  7. Serve fresh out the oven with lashings of salted butter and gravy, or allow to cool for 15-20 minutes.


Recipe Credit

Phoebe Male is a food and travel blogger based in Southwest Ohio. She moved to the US from England in 2015 and is on a mission to get the best out of the Midwest. Her love of food and travel is made clear through innovative and inviting still life photography, paired with a delightfully captivating style of writing. For more recipes and reviews, follow her on Instagram at @milkwithnosugar.