Jalapeño Cheddar Biscuits
These tender, flaky and soft jalapeño cheddar biscuits are easy to make and ready in under an hour.
Prep:
20
mins
Cook:
25
mins
TOtal:
45
mins
servings:
9
Ingredients
- 288 g all purpose flour (2 cups), plus extra for dusting
- 1 tbsp baking powder
- 1/2 tbsp sugar
- 1 tsp kosher salt
- 85 g unsalted butter (6 tbsps), cubed and cold
- 3/4 cup buttermilk, plus extra for brushing on top of biscuits
- 2 tbsps Greek yogurt (or sour cream)
- 2 jalapeño, divided (1 1/2 jalapeños chopped and 1/2 sliced thin for topping)
- 1 cup shredded cheddar cheese
Instructions
- In a food processor, combine the flour, baking powder, sugar and salt and pulse.
- Add in the butter and pulse five to six times to incorporate. Transfer contents to a large bowl.
- Pour in the buttermilk, yogurt (or sour cream), the chopped 1 1/2 jalapeño and cheese. Mix with a fork until a rough dough forms.
- Preheat the oven to 400ºF.
- Lightly flour a clean work surface area. Turn the dough onto the working area and pat it into a thick rectangle. Use a bench scraper to cut the rectangle into four pieces. Stack one on top of the other until all four are combined and then flatten into a rectangle again. Repeat this layering process twice more.
- Once you're done stacking for the third time, roll the dough into a rectangle about 3/4" thick. Use the bench scraper to trim the border so it's a clean rectangle shape, if needed.
- Use the bench scraper to cut the dough into 9 equal pieces. Brush the tops with buttermilk and place the reserved jalapeño slices over top.Transfer the biscuits to a parchment lined baking sheet and place in the freezer for ten minutes.
- After ten minutes, transfer the baking sheet to the oven and bake for 20 to 24 minutes, until the biscuits are cooked through and the tops are just starting to turn golden brown on top. Let them cool for five minutes and then transfer to a cooling rack.
- When ready to enjoy, cut open and spread butter on the open halves and drizzle with honey and flaky salt. Enjoy!