I have never been a huge biscuit fan. I always preferred a dinner roll or something like that. Then I moved to the south. Moving here has opened my eyes. Now I will take a biscuit over just about anything. As far as bread goes biscuits are relatively easy to make. The trick is using really cold butter and cutting it into your dry ingredients. A good biscuit should be light and fluffy on the inside and flaky on the outside. Like a delicious flaky little could.
Making flavored butter is also easy and can really elevate a dish. People will think you worked so hard, but really you softened butter and mixed some stuff in. I remember eating at this restaurant every night at our hotel when my family first moved to Germany. They had these rolls and this homemade honey butter. Man that stuff was like heaven. This jalapeno cheddar butter was awesome and made the biscuits so much better. The nice thing was the butter melted into the biscuit and the cheddar and jalapeno stayed on top like a gooey spread. The butter would also go nicely on top of a steak similar to how restaurants use herb butter.
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| Zoom in on that delicious butter log |
I used a
biscuit recipe from Alton Brown and the
jalapeno cheddar butter recipe was from simply scratch. How did I get it in to a perfect log you ask? I used a technique from the Pioneer Woman's
berry butter recipe. This butter is also something you can freeze and pull it out when you need it.
