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.
- 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
- 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.
- Preheat the oven to 425 degrees.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt.
- Stir the grated butter into the flour mixture. Stir in the black pepper, green onions, jalapenos, and cheddar cheese.
- 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).
- 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).
- 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.
- 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.
- 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.