Description
These are our go-to Jalapeno Cheddar Biscuits during soup season! They are the perfect blend of savory flavors that will leave your taste buds tingling.
Ingredients
Units
Scale
- 2 1/2 cups (313 g) all-purpose flour, spoon & leveled, plus more as needed
- 1 Tbsp. baking powder
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 tsp. garlic powder
- 8 Tbsp. very cold unsalted butter, diced
- 1 cup grated sharp Cheddar cheese
- 2 jalapenos, finely chopped, remove seeds
- 1 cup cold buttermilk, shaken
- 2 tsp. honey
- 1 egg, beaten with 1 Tbsp. water or buttermilk
Instructions
- Preheat the oven to 425F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, pepper, and garlic powder.
- Add diced butter to the flour mixture. Use a pastry cutter or the back of a fork to cut the butter into the flour until the mixture resembles coarse crumbs.
- With a fork, stir in cheddar cheese and jalapenos until evenly distributed.
- Make a well in the center of the flour mixture and pour the buttermilk and honey. Stir gently with a wooden spoon just until moistened and combined. Do not overmix the dough. The dough should be shaggy and crumbly (see photos above).
- Turn the dough out onto a floured surface and bring it together with floured hands. The dough will become sticky as you work it with your hands (flour your hands as needed). Flatten it with your hands into a ¾-inch thick rectangle. Fold the left side into the middle, then the right side on top. Flatten it into a ¾-inch thick rectangle. Repeat the folding technique. Flatten the dough into a ¾-inch thick rectangle and repeat the folding technique one last time.
- Flatten the dough into ¾-inch thick rectangle. Cut into 3-inch circles using a biscuit cutter, cookie cutter, or glass and place on the prepared baking sheet. Do not twist the cutter when pressing down as it will seal off the edges of the dough and prevent them from rising. Gather the scraps, pat them out again, and cut more biscuits until all the dough is used.
- Brush the tops of the biscuits with the beaten egg for a golden finish.
- Bake on the middle rack in the preheated oven for 18-20 minutes, or until the biscuits are golden brown on top. Let the biscuits cool slightly before serving. Enjoy them warm, spread with butter, or as a side to soup, chili, or chowder. Makes 8-10 biscuits.
Notes
- Use cold butter: Cold butter is the key to flaky biscuits. Keep it refrigerated until ready to use. I also recommend using cold buttermilk.
- Grate your own cheese: Grating your own cheddar gives you better flavor and texture. Pre-shredded cheese often has anti-caking agents that prevent it from melting as smoothly. Sharp cheddar is ideal because it packs a punch, but you can experiment with different types for a unique flavor.
- Use a sharp cutter: When cutting out your biscuits, use a sharp biscuit cutter. Don’t twist the cutter—just press straight down. Twisting can seal the edges and prevent the biscuits from rising properly. If needed, dip the cutter in flour to prevent sticking.
- Add extra flavor: You can mix in herbs like chives or parsley for even more flavor. If you’re feeling adventurous, a pinch of cayenne or smoked paprika adds a nice kick.
Nutrition
- Serving Size: 1 biscuit
- Calories: 279
- Sugar: 2.7 g
- Sodium: 246.5 mg
- Fat: 15.2 g
- Carbohydrates: 27.8 g
- Protein: 7.9 g
- Cholesterol: 58.8 mg