Jalapeno Cheddar Biscuits
Ingredients
- 4 cups flour all purpose
- 1 tablespoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1/4 cup pickled or fresh jalapeños chopped/seeded or not
- 1/4 cup sharp cheddar cheese grated-- jalapeño pepper jack works nicely for a spicier result
- 8 tablespoons butter cold, cut into 1/2" dice
- 1/2 cup cream cheese very cold, cut into 1/2" bits
- 1 cup buttermilk
- shredded cheese for topping
- buttermilk for brushing
Instructions
- Line 2 sheet pans with parchment paper and set aside
- In a large bowl, whisk together the dry ingredients-- flour, baking powder, baking soda and salt. Mix in jalapeños and cheese, tossing to coat. Using your hands, work the butter* and cream cheese* into the flour mixture, rubbing it between your fingers until the mixture resembles coarse crumbs. Using a rubber spatula, gently stir in the buttermilk until mixture becomes shaggy. Be sure that you scrape out all of the buttermilk.
- Turn the dough out onto a double strength sheet of plastic wrap and draw the edges up around the dough like a “kiss”; gently massage the dough through the wrap to bring the dough together. Using the wrap, pat the dough out so that it is about 1" thick and shaped like a square or a rectangle. Using a sharp knife or a bench cutter, cut dough into 9-12 squares. Place on sheet pans, about 2” apart, and chill for at least one hour or overnight if desired.
- When ready to bake, preheat oven to 450º. Brush tops of biscuits with a bit of buttermilk and sprinkle with a bit of cheese. Bake for 15-20 minutes or until golden brown. If you'd like really golden brown, crispy bottoms, put a upturned sheet pan in the oven during your preheat (or a baking stone) and place your chilled sheet pan full of ready to bake biscuits directly on this hot pan.
Notes
*I ususally cut up the butter and cream cheese ahead of time and let it sit in the freezer for 10-15 minutes before starting this recipe.