So I was watching today’s Food Network marathon of last season’s Worst Cooks in America, which I had wanted to watch, but never managed to catch. In one of the episodes, the contestants have to cook a variety of appetizers, one of which was a cheesy biscuit with a little bit of country ham and jalapeno jelly. As it so happens, I made a big batch of jalapeno jelly several months ago, and hadn’t found a time to use it yet. We also didn’t have any cheese in the house, but that was easily remedied.
This dish was every bit as delicious as I was hoping it would be, and I don’t have much else to say about it. Certainly, you could customize this any way you want, by seasoning the biscuits in various ways with various cheeses, or by using turkey or flank steak instead of canadian bacon, or by gathering a collection of mustards or other condiments rather than the jalapeno jelly. Quick weeknight meal, any way you do it.
Cheddar-Ham Biscuits with Jalapeno-Cranberry Jelly (serves 2; recipe for jelly here)
- 1 3/4 c. flour
- pinch salt
- 1 tbsp. baking powder
- 1/3 c. butter or shortening
- 1 c. sharp white cheddar cheese
- 1 c. buttermilk
- 2 tbsp. butter
- 1/2 tsp. garlic powder
- 6 oz. canadian bacon (cut in half, if oval pieces)
- Preheat oven to 450.
- In a food processor, combine flour, salt, and baking powder. Pulse several times to combine. Place butter or shortening into the processor, and pulse a few more times, until thoroughly combined. You could also do this in a bowl, cutting in the butter/shortening with a pastry blender.
- Turn out into a bowl, and add cheese and buttermilk. Mix until just blended. Place by heaping tablespoons (about 12) on a lightly greased cookie sheet.
- Melt the butter in a small bowl with garlic powder, and brush onto dough. Bake about 10 minutes, or until cooked.
- Heat canadian bacon for several minutes on both sides in a nonstick skillet over medium-high heat, or until some of the fat has rendered out and ham is slightly browned. Serve with biscuits and jelly.