Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Jalapeno Biscuits Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 1, 2018 Print Rate It Share Share Tweet Pin Email Yield: 24 mini biscuits Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc. Ingredients 1 cup all-purpose flour 1 teaspoon baking powder ⅛ teaspoon baking soda ¼ teaspoon salt ¼ cup cold unsalted butter, cut into small pieces 2 tablespoons chopped seeded jalapeno pepper ¼ cup buttermilk, or as needed Directions Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Sift the dry ingredients into a small bowl. Work the butter into the flour with a fork until the mixture is crumbly. Stir in the jalapeno. Mix in the buttermilk a little at a time, adding just enough so that it comes together into a smooth ball of dough. Do not overwork the dough. On a lightly floured work surface, roll the dough into a 7-inch round, 1/2 inch thick. Using a 1-inch cookie cutter, press out 12 rounds. Reroll scraps to make additional biscuits. Transfer the rounds to the baking sheet. Bake until the tops are golden and the bottoms browned, about 15 minutes. Serve warm. Rate it Print