EASY JALAPENO CHEDDAR BISCUITS
My soft on the inside, crispy on the outside, flaky, buttery multi-layered, mile high Jalapeno Cheddar Biscuits (I could go on but will stop there) are where it’s at!
They are what every bowl of comforting soup or stew needs to make the meal complete.
Experiment with flavours by tossing some roasted garlic, shredded cheese, chives, etc in the dry ingredients before blending in the buttermilk for some variations.
INGREDIENTS
3/4 cup COLD butter, grated
2 3/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp salt
2 tbsp sugar
2 jalapenos, diced (or 5 tbsp HER COPPER KICHEN’S Freeze Dried Diced Jalapenos.)
1 cup grated cheddar cheese (I like to use Medium or Aged)
1 cup cold buttermilk
*** Plus 2 tbsp melted butter to brush over the top of the biscuits
DIRECTIONS
Pre-heat oven to 425 degrees F.
Lightly butter or use cooking spray to grease a baking dish or pan.
Add flour, baking powder, baking soda, salt, sugar, and diced jalapenos into a large mixing bowl and stir to combine.
Using a fork, mix the shredded cheddar cheese and COLD grated butter to the flour mixture.
Make a well in the center and pour in the buttermilk. Use a fork to gently mix the ingredients until a shaggy dough begins to form. Now, use your hands to gently knead the dough until it holds together completely. (Don’t overwork the dough or it will make for tough biscuits)
Turn dough out onto a lightly floured surface. Pat it into a rectangle that’s about 2” thick. Fold the dough in half and pat or roll again to 2” thick. Repeat the fold and roll 3-4 more times. (This step makes for tender layers in your biscuits)
Using a 3” biscuit cutter or drinking glass, dip into flour before cutting into biscuits. Re-roll the dough scraps to make more biscuits.
Place biscuits on a plate in the freezer for 15 minutes to chill.
Place chilled biscuit rounds in buttered baking dish. Make sure to place the biscuits close together so they touch. This aids their rising while they bake.
Brush the tops of the biscuits with 2 tbsp melted butter, a bit more shredded cheese and a few grains of kosher or flaky salt and then bake for 18-20 minutes, until golden brown.
Enjoy!
