Jalapeño Cheddar Buttermilk Biscuits
Emma Essence
Flaky buttermilk biscuits with spicy jalapeño and a blend of sharp cheese.
Prep Time 25 minutes mins
Cook Time 17 minutes mins
Butter Freeze Time 1 hour hr
Course Appetizer, Side Dish
- 4 cups all purpose flour
- 4 teaspoons baking powder
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
- 2 sticks unsalted butter frozen
- 1 ½ cups buttermilk
- 3 jalapeños seeded and diced
- ½ cup white cheddar cheese grated
- ¾ cup extra sharp yellow cheddar cheese grated
- ¼ cup unsalted butter melted, for topping
Ensure your butter is frozen or put in the freezer to freeze for at least an hour. Preheat the oven to 450F. Line a sheet pan with parchment paper.
In a large bowl, combine flour, baking powder, salt, and baking soda. Using a cheese grater, grate frozen butter into the dry ingredients until it resembles large crumbs. Stir in buttermilk, jalapeños, and cheddar cheese until a soft dough forms.
On a floured work surface, knead the dough a couple times until it comes together. Using a rolling pin, roll out the dough to a 1 ½ inch thick rectangle. Using a 2 ½ inch cookie cutter, cut out the biscuits. Place biscuits on the lined sheet pan and freeze for about 10 minutes.
Remove biscuits from the freezer and brush tops with melted butter. Sprinkle with grated cheddar cheese and bake for about 17 minutes or until golden brown.
Keyword Biscuits, Buttermilk, Cheddar, Jalapeno