The challenge to use blackberries, combined with the recent sunny weather here in Kentucky has me dreaming of summer and spicy blackberry margaritas!
Odd as it may be for a Kentucky-bred, I am a tequila lover with a bourbon no-thank-you kinda stomach/soul.
Since the weather is just turning spring and the chill can still set in without much warning, I feel some form of comfort food is very necessary.
So, for this challenge, I chose the always-welcome-in-my-home biscuit.
That’s right a blackberry margarita-inspired biscuit!
Think on the side of a little more savory, but with that beautiful berry sweetness to balance it all out.
You may notice the slightly yellow tint in the biscuits, which is from the cornmeal.
I find that I sometimes like to add cornmeal in with my biscuit dough. Not only does it help lower the gluten content, but it gives it another layer of texture too.
The end result is a light, tender biscuit with a smoky chipotle kick and a nice sweet bite from the jalapeno and blackberry. Perfect for slathering with nondairy butter, jam or serving alongside some faux sausage for breakfast.
The possibilities are endless!
Enjoy--I know we did!
(Vegan) Blackberry Jalapeno Biscuits
servings: 8 to 10
- 1 cup unsweetened, plain almond milk
- 1 tablespoon fresh lemon juice
- 1½ cups all-purpose flour
- ¾ cup yellow cornmeal (fine ground or bolted is best)
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon chipotle powder
- 1 tablespoon lime zest (about the amount from 1 medium lime)
- 4 tablespoons coconut oil or non-dairy butter, plus more for brushing
- ½ cup small-diced jalapeno, seeds removed (about 1 large jalapeno)
- Heaping ½ cup blackberries, halved
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Mix the almond milk and lemon juice together, then set the mixture aside to activate for “buttermilk”—about 5 to 10 minutes.
- Into a large bowl, sift the flour, cornmeal, baking powder, sea salt, baking soda, and chipotle powder to combine, then stir in the lime zest.
- Add the coconut oil to the dry ingredients, cutting it in using a pastry cutter or your fingers, until the mixture resembles sand.
- Make a well in the center of the mixture and add the “buttermilk,” stirring just until damp.
- Add the jalapenos and blackberries, stirring until just combined and sticky dough forms.
- Turn out the dough onto a floured surface, then dust the top with a little flour. Fold the dough over on itself as though you are folding a letter, 5 to 6 times, until smooth.
- Pat the dough into a 1½- to 2-inch thick disc, handling it as little as possible so as to avoid warming the dough too much.
- Lightly flour a biscuit cutter (I used a 2½-inch diameter cutter) and begin cutting out biscuits, pushing straight down without twisting.
- Repeat the process until all of the dough has been formed into biscuits. Line them up on the baking sheet so that they just touch—to help with an even rise (see the picture above).
- Brush the tops of the biscuits with melted coconut oil or non-dairy butter, then bake for 10 to 15 minutes, depending on size and thickness.
- Best served immediately.
- Once the biscuits are completely cooled, store them in an airtight container at room temperature; stored this way, they should keep for 2 to 3 days.