Cheddar Jalapeño Biscuits
These biscuits feature a golden, flaky exterior and a tender, cheesy interior, infused with jalapeños and sharp cheddar for a delightful flavor explosion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides structure.
- 1 tablespoon baking powder Leavening agent for rise.
- 1/2 teaspoon baking soda Extra lift for lightness.
- 1 teaspoon salt Enhances flavor.
- 1/2 teaspoon garlic powder Optional aromatic touch.
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed Key for creating flaky layers.
- 1 cup sharp cheddar cheese, shredded Provides potent cheesy flavor.
- 1-2 pieces fresh jalapeños, seeded and finely chopped Adds desired spice.
- 3/4 cup buttermilk Brings moisture and tenderness.
- 1 large egg Optional for brushing for shine.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder if using.
- Add the cold, cubed butter into the flour mixture and mix until it resembles coarse crumbs.
- Fold in the shredded cheddar cheese and finely chopped jalapeños.
- Pour in the cold buttermilk and stir until the dough unites, being careful not to overmix.
- Turn the dough out onto a floured surface and pat it into a rectangle about 1 inch thick.
- Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
- Brush each biscuit with beaten egg if desired.
Baking
- Bake for 12-15 minutes until puffed and golden brown.
- Let them cool slightly before serving warm.
Notes
Work quickly with cold ingredients to maintain chill and avoid overmixing to prevent dense biscuits. Adjust jalapeño quantity to taste.