Description
Ultra tender Buttermilk Jalapeño Cheddar Biscuits loaded with extra-sharp cheddar cheese and fresh jalapeño peppers! Serve with an easy homemade hot honey for the ultimate pairing!
Ingredients
- 2 1/2 Cups (300 g) All-Purpose Flour
- 1 1/2 Tablespoons White Sugar
- 1 Teaspoon Salt
- 1 Teaspoon Garlic Powder
- 6 Tablespoons (87 g) Unsalted Butter, cold
- 1 Cup (113 g) Cheddar Cheese, shredded
- 1/4 Cup Finely Chopped Jalapeno + more for garnish
- 3/4 Cup (170 g) Buttermilk, cold
- Serve with my Easy Hot Honey Recipe, optional but highly recommended
Instructions
- In a large mixing bowl, combine all-purpose flour, baking powder, white sugar, garlic powder and salt.
- Grate frozen or cold butter into the flour mixture. *See note below. Combine the flour mixture and butter pieces together. Then pop the whole bowl in the freezer for 15 to 20 minutes to allow the butter to firm up.
- Mix in shredded cheddar cheese and finely chopped jalapeño peppers.
- Make a well in the center of the bowl and pour cold buttermilk in. Gently combine with a spoon until a shaggy dough forms and can easily hold together. Some dry pieces are okay as they will eventually become hydrated.
- Transfer the dough onto a work surface and gently bring everything together. Then with a rolling pin, roll the dough into a rectangle, about 1 inch (2.5 cm) thick.
- Next, create layers by folding the dough over in thirds (laminating). Use a bench scraper or flat spatula and fold a third of the dough onto itself and then fold the other third on top. Turn the dough a quarter turn and the gently roll the dough to flatten the layers. Repeat an additional 2 more times. If the dough becomes sticky, you add a bit of flour as you go.
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After the last lamination, roll the dough out to about 1-inch (2.5 cm) thickness. Use a 2.5 inch (6 cm) biscuit/cookie cutter and cut the biscuits straight down (you should have 6 biscuits in the first cutting). Do not twist the cutter! Gather the scapes and cut out a few more biscuits. You should have a total of 8 or 9 depending on how flat you roll out the dough. **see note below
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Using an offset spatula, transfer the biscuits onto a paper-lined baking tray and freeze for 20 minutes.
- With 10 minutes left of freezing, set a rack in the center of the oven and preheat it to 475ºF (246ºC).
- Transfer biscuits to a buttered 10 to 12 inch (25 to 30 cm) cast iron pan, placing them close together. Brush the tops with buttermilk and top each one with a jalapeno ring. **See note below
- Bake at 475ºF (246ºC) for 20 to 22 minutes or until golden brown. Serve warm and enjoy!
Notes
*Grated Butter - If you don't have a grater, you can add cubed butter to the flour mixture and break the butter into pea size pieces with your hands, a pastry cutter, or fork. Alternatively, you can also use a food processor, by pulsing the butter into pea sized pieces, then transfer to a large bowl and continue with the next steps.
**Cutting Biscuits - You can use any size or shape of biscuit/cookie cutter. Alternatively, you can also cut them into squares.
***Baking Pan - If you do not have a cast iron pan, you can use the baking tray. Just arrange the biscuits so they are touching one another.
- Prep Time: 15 Minutes
- Freezing Time: 30 Minutes Total
- Cook Time: 20 to 24 Minutes