Jalapeño Cornmeal Biscuits
- 1 cup (395 grams) White Lily flour or similar light baking flour, plus more for dusting
- 1 cup cornflour
- 1 tablespoon baking powder
- 1 1/ 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 3/ 4 cup cold butter, sliced into small pieces
- 1/ 4 cup chopped pickled jalapenos
- 1 1/ 4 cups cold full-fat buttermilk
- 1/ 4 cup melted butter, divided
- 1 pound thick-cut bacon
- 1 teaspoon ground ginger
- 1/ 2 teaspoon ground turmeric
- 1/ 2 teaspoon smoked paprika
- 1 teaspoon ground black peppercorns
- 1 1/ 2 tablespoons stone-ground mustard
- Fried Eggs
- Sliced Avocado
- Micro Arugula
- Hash Brown Patties
- Cheese Options: American Cheese, Pepperjack, Cheddar, or Swiss
Jalapeño Cornmeal Biscuits
Preheat the oven to 475°F. Line a baking sheet with parchment paper and set aside until ready to use.
In a large bowl, combine the flour, cornflour, baking powder, baking soda, and salt. Place the jalapenos and cold butter pieces into the flour mixture. Using a dough cutter, cut the pieces of butter into the flour. This can be achieved by using a rocking motion with the dough cutter or by using your fingertips to break up the butter into smaller pieces. The butter should resemble a coarse meal.
Create a well in the center of the flour mixture and pour in the buttermilk. Fold the mixture together with a large spoon or rubber spatula until it comes together into a shaggy, crumbly mixture. Be sure not to overwork the dough.
Transfer the mixture to a lightly floured surface. Press the dough together with your hands until the dough is compacted together and no longer shaggy. Form the dough into a square, then roll out the dough into a ¾ inch square. Fold the dough in half 4 to 6 times, while lightly patting the dough down with your hands. This will help to create layers in the biscuit. Roll out the dough into a 6-inch square
Using a 2-, 2½ inches round biscuit cutter or ramekin dipped in flour, cut dough without twisting the cutter, flouring the cutter between each cut. Gently press together the remaining dough and form it into a square. Roll out the remaining dough and follow the same step with the next pieces. Once all of the biscuits are cut, place them onto a parchment-coated baking sheet and space them 1 inch apart.
Brush the biscuits with half of the melted butter oven and bake for 15 minutes, or until lightly golden brown.
Preheat the oven to 400 F. Coat 1 to 2 large baking trays with parchment paper. Evenly lay out the bacon and set aside.
In a medium bowl, mix together maple syrup, ginger, turmeric, paprika, peppercorns, and mustard. Evenly spread the mixture onto the bacon.
Place the bacon into the oven and cook for 15 minutes, or until the bacon is golden brown and crispy.