When the forecast said Rain...

 This Saturday morning I have been racing against the clouds as they have been threatening to bring rain all weekend. 

 I leapt out of bed to get a good run in by the cliff (pictured below), and I ran back and made a yummy breakfast before the rest of the errands that need to be done before the end of the day.

I got home starving, and suddenly felt like buttermilk biscuits straight from the oven.  I had eaten some the previous weekend at a diner, and just have not been able to get those out of my head.  Then it struck me that I would like some jalapeno and cheddar flavored biscuits, and luckily, having been to the farmer's market the previous weekend I had some beautiful orange and green jalapenos in the fridge.  And on I went.

These biscuits have been adapted from Alton Brown's recipe, and served these with a side of scrambled eggs sauteed with tomato and kale.

Cheddar & Jalapeno Buttermilk Biscuits

1 c AP flour
2 t baking powder
1/8 t baking soda
3/4 t salt
2 T butter, chopped
1/4 c grated cheddar or pepperjack cheese
2 T jalapeno, chopped
1/2 c buttermilk (from buttermilk powder)

Preheat oven to 450 degrees F.  Combine all dry ingredients into a bowl.  Fork the bits of chopped chilled butter into the flour mixture until it is crumbly.  Add the cheese and the jalapenos.  Add buttermilk until it is combined.  Turn the dough onto a lightly floured surface and gently fold a few times until it is a 2 inch flat disk.

 Sprinkle freshly ground black pepper on top.  Cut into little triangles and put on a parchment paper-lined baking sheet.

Bake for 13-15 minutes until lightly browned on top and fluffy all over.

Eat with scrambled eggs or by themselves.

These were sooo delicious that the bf and me devoured them all with the scrambled eggs.