Imported from the web

Jalapeño Cheddar Bay Butter Swim Biscuits

Name: Jalapeño Cheddar Bay Butter Swim Biscuits
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Yield: 9 servings
Cuisine: American
Ingredients: 2.5 cup All-purpose flour; 4 tsp Baking powder; 1.25 tsp Kosher salt; 2 tbsp Granulated sugar; 1.5 tsp Old Bay seasoning; 1 tsp Garlic powder; 0.5 tsp Onion powder; 2 cup Buttermilk (Room temperature); 2 tbsp Butter (Melted and slightly cooled; for the batter); 6 tbsp Salted butter (Sliced; for the pan); 2 cup Sharp cheddar cheese (Freshly shredded); 2 Roasted jalapeños (Diced); 3 tbsp Salted butter (For the garlic butter topping); 1 clove Garlic (Finely grated); 0.5 tsp Old Bay seasoning (For the garlic butter topping); 1 tbsp Fresh parsley (Finely chopped)

Imported by Braden Hamilton on SeeMeCook

Savory, fluffy biscuits bake in melted butter for crisp golden edges, with sharp cheddar, roasted jalapeños, and Old Bay seasoning throughout. A warm garlic-parsley butter finish makes them a flavorful side for soup, chili, barbecue, or cookouts.

9 servings53 minAmerican

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Ingredients

2.5 cup All-purpose flour
4 tsp Baking powder
1.25 tsp Kosher salt
2 tbsp Granulated sugar
1.5 tsp Old Bay seasoning
1 tsp Garlic powder
0.5 tsp Onion powder
2 cup Buttermilk (Room temperature)
2 tbsp Butter (Melted and slightly cooled; for the batter)
6 tbsp Salted butter (Sliced; for the pan)
2 cup Sharp cheddar cheese (Freshly shredded)
2 Roasted jalapeños (Diced)
3 tbsp Salted butter (For the garlic butter topping)
1 clove Garlic (Finely grated)
0.5 tsp Old Bay seasoning (For the garlic butter topping)
1 tbsp Fresh parsley (Finely chopped)

Steps

1
Preheat the oven to 450°F (230°C).
2
Arrange the sliced salted butter in a 9×9-inch baking dish. Place the dish in the oven for 5–7 minutes, until the butter is melted and bubbling, then remove it.
3
In a large bowl, whisk together the flour, baking powder, kosher salt, sugar, Old Bay seasoning, garlic powder, and onion powder.
4
Stir the shredded cheddar and diced roasted jalapeños into the dry ingredients.
5
Add the room-temperature buttermilk and the melted, slightly cooled butter. Stir just until combined; the batter will be thick. Do not overmix.
6
Pour the batter directly over the melted butter in the baking dish. Do not stir it into the butter.
7
Gently spread the batter to the edges of the dish and score it into 9 squares.
8
Set a lined baking sheet underneath the dish to catch any butter overflow. Bake for 28–38 minutes, until golden brown and cooked through. To check the soft center, gently pull apart the seam between the center biscuits with a butter knife; if it still looks wet or doughy, bake a few minutes longer and check again. If the tops brown too quickly, loosely tent the dish with foil while baking.
9
While the biscuits bake, melt the 3 tablespoons of salted butter in a small saucepan over low heat.
10
Add the grated garlic and cook for about 30 seconds, just until fragrant. Remove the saucepan from the heat.
11
Stir the Old Bay seasoning and chopped parsley into the garlic butter.
12
As soon as the biscuits come out of the oven, brush them generously with the garlic butter.
13
Let the biscuits rest for 5 minutes before serving.

Notes

The source says to loosely tent the biscuits with foil if the tops brown too quickly and mentions doing so around 25 minutes. For less heat, remove the jalapeño seeds and membranes or use one jalapeño. Pickled jalapeños are also suggested as an alternative. Store leftovers in an airtight container and reheat in the oven or air fryer; baked biscuits can be frozen for up to 3 months and reheated. The source gives a bake-time range of 28–38 minutes and a total time of 53 minutes.