Jalapeno Cheddar Biscuits

These babies are FLUFFY. I couldn’t decide whether I wanted to do green onion and cheddar biscuits, or jalapeno and cheddar biscuits, so I did both. You won’t regret it either.

Makes 6 large biscuits or a dozen-ish mini biscuits, depending on the size of the biscuit cutter you’re using.

Load ’em up with crispy bacon, eggs, cheese, and salsa (or hot sauce) for a breakfast sandwich better than anything you can get at a chain.

Ingredients

  • ½ cup (1 stick) unsalted butter
  • 2 cups AP flour, plus more for dusting
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp salt
  • 1 tsp freshly cracked black pepper
  • 1/3 cup thinly sliced green onions
  • 1/4 cup finely diced jalapenos
  • 1/2 cup grated sharp cheddar cheese
  • 1 cup buttermilk, divided
  • 1 tbsp (unsalted or salted) butter, melted

Directions

  1. Freeze the butter for at least 20 minutes. Use a box or cheese grater to grate the butter.  Once grated, place the butter back in the freezer for 10 minutes.
  2. Preheat the oven to 425 degrees.
  3. In a large bowl, sift together the flour, baking powder, baking soda, and salt.
  4. Stir the grated butter into the flour mixture.  Stir in the black pepper, green onions, jalapenos, and cheddar cheese.
  5. Add ¾ cup buttermilk.  Stir with a fork just until the dough comes together in a rough ball. Add an additional 1 tbsp of buttermilk at a time as needed (the dough shouldn’t be sticky or crumbly). 
  6. Working on a well-floured surface, pat the dough down into a rectangle, approximately 1 inch thick. Fold the dough in half. Rotate 90 degrees and then fold in half again (so the dough has been folded over on itself twice – once horizontally, once vertically).
  7. Gently pat down the dough into the size of the original rectangle, and repeat step #5 twice more.  This is the laminating process that gives you delicious flaky layers.
  8. Use your hands to flatten out the dough into a rectangle once more, approximately the size of a sheet of paper. Use a biscuit cutter (or a floured drinking glass) to cut the dough into biscuits. Do not twist the cutter when cutting, otherwise your biscuit won’t rise properly.
  9. Place the biscuits on a baking sheet lined with parchment paper. Brush the tops with the melted butter. Bake until golden brown, approximately 15 minutes for larger biscuits or 12-13 minutes for smaller biscuits.

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