Cheddar Jalapeño Biscuits
Cheddar Jalapeño Biscuits
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/6 teaspoon salt
- 1 stick unsalted butter, cold, grated
- 3/4 cup cheddar cheese, grated
- 1 jalapeño pepper, finely diced
- 1 1/4 cups buttermilk, cold
- 2 tablespoons butter, melted, for brushing
Instructions
- 1
Preheat your oven to 425°F. Lightly grease a cast iron skillet or baking sheet.
⏱️ 5 min•🌡️ 425
- 2
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk briefly to combine.
⏱️ 2 min
- 3
Grate the cold butter directly into the flour mixture. Using your hands, quickly mix the butter into the flour until it resembles coarse crumbs.
⏱️ 3 min
- 4
Add the grated cheddar cheese and finely diced jalapeño pepper to the flour mixture. Mix until evenly distributed.
⏱️ 2 min
- 5
Pour the cold buttermilk into the mixture. Mix by hand until a shaggy dough forms. Be careful not to overmix.
⏱️ 3 min
- 6
Lightly flour a clean work surface. Transfer the dough onto the floured surface. Gently fold the dough over itself about 20 times. If the dough is too sticky, add a little more flour to your hands or the surface, but avoid adding too much.
⏱️ 5 min
- 7
Gently pat the dough into a disc about 1 inch thick. Use a biscuit cutter to cut out rounds. Re-roll scraps gently as needed to cut out more biscuits.
⏱️ 5 min
- 8
Arrange the cut biscuits in the greased skillet or on the baking sheet. Brush the tops of the biscuits with melted butter.
⏱️ 3 min
- 9
Bake for 16 minutes, or until the biscuits are puffed and lightly golden.
⏱️ 16 min•🌡️ 425
- 10
Carefully switch the oven to broil. Broil the biscuits for 1 to 2 minutes, watching closely, until the tops are golden brown. Remove from oven and serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheddar Jalapeño Biscuits
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/6 teaspoon salt
- 1 stick unsalted butter, cold, grated
- 3/4 cup cheddar cheese, grated
- 1 jalapeño pepper, finely diced
- 1 1/4 cups buttermilk, cold
- 2 tablespoons butter, melted, for brushing
Instructions
- 1
Preheat your oven to 425°F. Lightly grease a cast iron skillet or baking sheet.
⏱️ 5 min•🌡️ 425 - 2
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk briefly to combine.
⏱️ 2 min - 3
Grate the cold butter directly into the flour mixture. Using your hands, quickly mix the butter into the flour until it resembles coarse crumbs.
⏱️ 3 min - 4
Add the grated cheddar cheese and finely diced jalapeño pepper to the flour mixture. Mix until evenly distributed.
⏱️ 2 min - 5
Pour the cold buttermilk into the mixture. Mix by hand until a shaggy dough forms. Be careful not to overmix.
⏱️ 3 min - 6
Lightly flour a clean work surface. Transfer the dough onto the floured surface. Gently fold the dough over itself about 20 times. If the dough is too sticky, add a little more flour to your hands or the surface, but avoid adding too much.
⏱️ 5 min - 7
Gently pat the dough into a disc about 1 inch thick. Use a biscuit cutter to cut out rounds. Re-roll scraps gently as needed to cut out more biscuits.
⏱️ 5 min - 8
Arrange the cut biscuits in the greased skillet or on the baking sheet. Brush the tops of the biscuits with melted butter.
⏱️ 3 min - 9
Bake for 16 minutes, or until the biscuits are puffed and lightly golden.
⏱️ 16 min•🌡️ 425 - 10
Carefully switch the oven to broil. Broil the biscuits for 1 to 2 minutes, watching closely, until the tops are golden brown. Remove from oven and serve warm.
⏱️ 2 min