I Made Southern Living's Buttermilk Biscuits... Here's What Happened

Instructions for Plain Buttermilk Biscuits

1. Preheat oven to 475 degrees.
2. Put flour in a bowl.
3. Grate frozen butter with a box grater and add to flour. Mix butter and flour together gently with your fingers.
4. Put the bowl with butter and flour in the freezer for 10 minutes.
5. Put buttermilk in freezer. (optional)
6. If you didn’t put your buttermilk in the freezer, it should be kept in the refrigerator until you are ready to add it to the flour and butter mixture.
7. Make a well in the center of the flour/butter bowl and pour the buttermilk into it.
8. According to Southern Living’s website, you must mix the flour/butter/buttermilk exactly 15 times. So that’s what I did. I used a wooden spatula and turned it gently until it was one giant blob.
9. Lightly flour your cutting board or wherever you are turning out your dough. Also lightly flour your rolling pin. Then dump the dough onto the floured surface.
10. Roll out your dough into a rectangle (about ½" to ¾") then fold it in half. Then roll it into a rectangle again and fold it in half again. You should roll and fold a total of FIVE times. On the final roll, you will be ready to cut the biscuits.
11. When you cut the biscuit with your biscuit cutter, press straight down and don’t twist the cutter. If you don’t have a cutter, just use the rim of a glass – it’ll work just fine.
12. Place the biscuits so they are touching each other on your parchment paper-lined sheet pan. If you don’t have parchment paper just use some cooking spray.
13. Cook biscuits for 15 minutes or until golden brown
14. Take out of oven and brush with melted butter while they’re still hot.
15. Serve immediately.

Instructions for Buttermilk Biscuits with Jalapeno & Cheddar

1.  Place your washed jalapenos on a sheet pan with some olive oil and roast in a pre-heated oven at 475 degrees for 20-25 minutes, until they’re charred on the outside.
2. After you take them out of the oven, you can put them in a sealed container for a few minutes to make it easier to remove the skins. This is optional but I think it helps.
3. Once you’ve let the jalapenos cool down, remove the skins and seeds and discard them. Then you want to dice them into small pieces and put them in a ramekin.
4. The rest of the steps are the same as above: Grate frozen butter with a box grater and add to flour. Mix butter and flour together gently with your fingers. Put the bowl with butter and flour in the freezer for 10 minutes.
5. Put buttermilk in freezer. (optional)
6. If you didn’t put your buttermilk in the freezer, it should be kept in the refrigerator until you are ready to add it to the flour and butter mixture.
7. BEFORE you add the buttermilk to the flour and butter mixture, you’ll want to add the diced jalapenos (completely cooled down) and shredded cheddar cheese. Mix everything together gently.  Make a well in the center of the flour/butter bowl and pour the buttermilk into it.
8. According to Southern Living’s website, you must mix the flour/butter/buttermilk exactly 15 times. So that’s what I did. I used a simple wooden spatula and turned it gently until it was one giant blob.
9. Lightly flour your cutting board or wherever you are turning out your dough. Also lightly flour your rolling pin. Then dump the dough onto the floured surface.
10. Roll out your dough into a rectangle then fold it in half. Then roll it into a rectangle again and fold it in half again. You should roll and fold a total of FIVE times. On the final roll, you will be ready to cut the biscuits.
11. When you cut the biscuit with your biscuit cutter, press straight down and don’t twist the cutter. If you don’t have a cutter, just use a glass – it’ll work just fine.
12. Place the biscuits so they are touching each other on your parchment paper-lined sheet pan. If you don’t have parchment paper just use some cooking spray.
13. Cook biscuits for 15 minutes or until golden brown.
14. Take out of oven and brush with melted butter while they’re still hot.
15. Serve immediately.