I'm not just practicing my Oxford comma, I actually love savoury biscuits and am packing it full of flavour for the September retreat! Jalapeño, cheddar, and chive biscuits, served with eggs, sausages or sautéed spinach. And a giant block of delicious butter. Cuz buttery biscuits can always have more butter.
These fantastic biscuits were made possible by my coworker. I started a new role at work that I'm quite excited about, but it's the kind of job that has me taking my laptop home to squeeze in some extra hours after the kids are in bed. On Friday before the long weekend, my coworker convinced me to just leave the laptop at the office, "enjoy the weekend."
What do I do with all this time? Bake!
I made a rhubarb pound cake to bring to work, a double batch of cookies with the girls, and I baked these jalapeño, cheddar, and chive biscuits for Monday brunch with friends. Such a delicious meal. I will repeat for Saturday breakfast at the farmhouse. Sam, the farmhouse owner, keeps a small vegetable and herb garden on the property (next to that giant rhubarb patch) and it usually has a couple peppers begging to be picked. Her beautiful chive-flowers in the front will hopefully have some younger stems that can go in the biscuits. We will see!
I'm going to try something a bit different this retreat and order some salad jars from Fresh City Farms. I'm always looking for ways to make meal prep easier at the retreat but I don't want to sacrifice fresh deliciousness. I plan to grab a couple salads to serve alongside some wraps. If the salads are a hit then I might just let guests order their salads-in-a-jar at future retreats!
Has anyone tried these salads at fresh city farms? I've been receiving Mama Earth Organics food boxes for a while now and they have been great for supplying some of the harder-to-find local produce for the retreat. But they don't offer meat and they don't have these fun salad jars. I'm curious to make a switch.
For dinner I'm making fresh lasagna from scratch. Super simple with just tomato sauce and mozzarella, the lasagna will have the option of sausages or an autumn veggie ratatouille. Apple crisp for dessert.
The weekend starts with a charcuterie and cheese dinner and ends with a waffle. See the full menu board below.
When I don't have time to cook good food, I dream about cooking good food. Hopefully you like reading about it. The September retreat can't come soon enough! I get a whole weekend to cook for guests and guests can dedicate the weekend to their crafty projects. That work laptop will be staying firmly at the office that weekend.
Join me in 2018! Registration opens October 2nd. Early bird pricing if you sign up in 2017.
Cheers, hugs, and Oxford commas.
Cheddar, Chive, and Jalapeño Biscuits
3 C. all-purpose flour
1 T. granulated sugar
4 1/2 t. baking powder
3/4 t. cream of tarter
3/4 t. salt
3/4 c. cold buttermilk plus more for topping
3/4 c. cheddar cheese cut in small cubes
1 medium jalapeño, seeds partially removed, diced small
3 T. diced chives
3/4 C. cold unsalted butter cut into small cubes
Coarse sea salt for topping
Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper and set aside.
In a large bowl, whisk together flour, sugar, baking powder, cream of tarter and salt.
In a small bowl, whisk together buttermilk and egg.
Toss together the cheddar cheese, jalapeño, and chives. Set aside.
Add cold butter cubes to the flour mixture with a pastry blender and work the butter into the flour with your fingers until it butter chunks are smaller than pea-size.
Toss the cheese mixture into the flour mixture. Create a small well in the center of the flour mixture and add the buttermilk mixture all at once. Toss together with a fork making sure that all of the flour bits are moistened by the buttermilk. Mixture will be shaggy. Dump the biscuit dough into a lightly floured counter and knead for 8 – 10 minutes, just to bring it together into a 1 1/2 inch-thick circle.
Cut biscuits into squares or use a 2 1/2 inch circle biscuit cutter to cut rounds. Place biscuits on prepared baking sheets, brush with buttermilk, sprinkle with sea salt and bake for 12 – 15 minutes.
Biscuits are best the day they’re made, but can be wrapped, stored at room temperature and served the next day as well