Jalapeño Parmesan Sriracha Biscuits

Following the unprecedented run of deliciousness seen from Hummingbird Cupcakes to 3 kinds of Wookie Pies, the blog took a much needed vacation to Hawaii to show off the fantastic swimsuit bod afforded by the aforementioned dessert successes. Now, with a week to recover from too much sun, beautiful sights, and piña coladas, it was time to ease back into the kitchen while working on the more savory side of things with some spicy breakfast biscuits.

Jalapeño Parmesan Sriracha Biscuits
Adapted from All Recipes
Servings: 8-10 biscuits
Time: 30 minutes

By far the classiest thing we've used our wine glasses for

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 tbsp granulated sugar
1/3 cup shortening
1 cup milk
1/4-1/2 cup pickled jalapeños, chopped
1/2 cup parmesan cheese, shredded (but you could use cheddar)
1-2 generous squirts of sriracha
Honey butter

At this point, I was already ridiculously excited.

1. Preheat your oven to 425 F.
2. Whisk the flour, baking powder, salt, and sugar together in a large bowl.
3. Cut the shortening in until the mix resembles coarse meal. 
4. Stir in the milk gradually until the dough pulls away from the side of the bowl and a workable dough forms. You can add excess flour 1 tbsp at a time if you overdo it on the milk.
5. Stir in the jalapeños, cheese, and Sriracha.
6. Knead the dough ~10 times (don't overhandle it) on a lightly floured surface.
7. Roll or pat the dough out to about 1/2" to 1" thick. Cut with a large cutter or glass dipped in flour.
8. Place on an ungreased baking sheet, and bake for 13-15 minutes until the edges start to brown.
9. Brush with honey butter then let cool.

Every morning should start like this (and by morning I mean afternoon, because holiday)

These biscuits were everything I was hoping for to kick off my lazy Memorial Day. The jalapeño and Sriracha brought great spice and flavor that went marvelously with our leftover BBQ, while the cheese and honey butter made every bite melt in your mouth smooth. These biscuits had fantastic crispy tops surrounding fluffy perfect insides. My only regret was having to use parmesan instead of cheddar since our fridge was sadly lacking, but it was a small sacrifice to make for not having to change out of my pajama pants and leave the house. Thanks to the success of my first biscuit attempt, I would love to experiment more with culinary variables like butter and buttermilk (really anything with butter in it) in my never-ending quest to build the perfect breakfast.

Delicious BBQ sold separately (courtesy of Smoky Oak Taproom)