Tex-Mex Biscuits

These are not your standard buttermilk biscuits. The addition of dry grits gives them a slightly nubbly texture and a faint corn sweetness, while shredded Monterey Jack melts in pockets throughout the crumb. Together they bridge Southern biscuit tradition and Tex-Mex flavors in a way that works beautifully alongside chili, eggs, or barbecued anything.

The sour cream is doing important work here, the same way buttermilk would in a traditional biscuit. The acid reacts with the baking powder for extra lift, and the fat and protein in the cream produce a tender, slightly tangy crumb. Combined with the grits’ nubbly texture and the Monterey Jack cheese pockets, the finished biscuit has more character than a plain biscuit could ever manage.

Don’t overknead. Ten to twelve gentle folds is enough to bring the dough together. More than that develops gluten and produces tough biscuits.

Pro Tips

• Use cold margarine or butter cut into the flour mixture; cold fat is what creates the flaky layers.
• Cut straight down with the biscuit cutter and don’t twist; twisting seals the edges and prevents proper rise.
• Place biscuits with sides nearly touching on the cookie sheet for taller, softer-sided biscuits, or 1 inch apart (as the recipe directs) for crispier all-around browning.
• Brush tops with melted butter immediately out of the oven for a glossy bakery finish.

Variations

• Stir in 2 tablespoons of chopped pickled jalapeños for spicy Tex-Mex bite.
• Use pepper jack in place of Monterey Jack for built-in heat.
• Sprinkle tops with a little chili powder and additional cheese before baking for extra Southwest character.