Fresh fig season is coming to a close here in Chicago. Yes, it might seem a little silly to refer to Chicago as having a "fig season", or anything season really. We don't have orchards, vineyards or even cornfields really until you're miles out of the city center. And yet, here are figs for a limited time only, shipped in from somewhere where they have such things.
This recipe is a great excuse to pick up a basket of the last of the Fall fruit. I use black Mission figs since they're most common here, and they have a pretty deep purple color that goes well with the green jalapenos (why shouldn't food color coordinate?).
Look for figs that are plump (love that word), and don't have a "dusty" look because that means mold. They should smell sweet, or else they're not ripe yet. The sweet gooey-ness of a good batch of these combined with tangy goat cheese and a little smoky bite from jalapenos...good stuff.
Recipe: Fig, Jalapeno, and Goat Cheese Biscuits
What to get...
1 cup diced fresh black Mission figs
1 small jalepeno, diced fine
11 oz goat cheese
1/2 tsp salt
1 Tbsp sugar
2 cups all-purpose flour
2 1/2 tsps baking powder
4 Tbsp cold unsalted butter
3/4 cup of milk
What to do with it all...
Preheat oven to 450°.
Combine flour, sugar, salt, and baking powder.
Add butter cut into pieces. "Cut" the butter into the flour mixture with a pastry blender or 2 butter knives until well incorporated (it'll look like course breadcrumbs).
Add goat cheese, jalapenos, and figs and combine.
Pour in milk a little at a time while mixing (I think it's best to do this with your hands). Dough should be sticky and moist, but not have excess liquid.
Using two spoons, drop plum-sized scoops of the batter into an ungreased cookie sheet about an inch apart.
Bake for 10 - 13 mins
Makes 18 biscuits