Jalapeño Cheddar Biscuits

Note: I found the prep time to be longer than what's in the recipe, but at least it yields more biscuits than expected! (8 vs. 6)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 400 deg F. Line a dark baking tray with parchment paper. Alternatively, you can butter a cast iron skillet. Set it aside.

Step 2

Place flour in a mixing bowl. Add cold and cubed butter to the bowl. Cut and mix butter into flour using a pastry cutter/fork. Combine till coarse crumbs form.

Step 3

Add salt, baking powder, sugar, garlic, chopped jalapenos and ½ cup of cold buttermilk. Mix them in with light hands using a spatula/folding spoon.

Step 4

Now add cheese and mix it in too. Do not over work the dough. It will appear very crumbly at this point!

Step 5

Turn the dough out on a floured surface and form a rectangle out of the dough.

Step 6

Now fold and flatten your dough a few times. Then using your hands/rolling pin form a rectangle about ½-3/4 inch thick.

Step 7

Cut into biscuits using a glass/biscuit cutter about 2-3 inches in diameter. Work with scraps till you have 5-6 biscuits. Place on prepared tray/cast iron, top each biscuit with a sliced jalapeno. Transfer to a parchment-lined baking sheet and freeze 10-15 minutes.

Step 8

Then brush with remaining buttermilk. Bake for 20-23 minutes or until they appear golden brown on top. Take the cheddar cheese biscuits out from oven and brush with melted butter generously. Enjoy warm!

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