Cheddar Jalapeno Biscuits
These biscuits are butter, salty and a little bit spicy - in the best way possible!
Servings: 8 biscuits
Calories: 540kcal
Ingredients
- ¼ cup jalapeno, finely chopped, plus 8 slices for garnish pickled or fresh
- 1 cup sharp cheddar cheese, shredded
- 3 cups all-purpose flour
- 1 ½ tsp salt
- 1 ¾ tsp baking powder
- ½ tsp baking soda
- 1 ¼ tsp sugar
- ¾ cup unsalted butter, chilled
- 1 ½ cup heavy cream
- flakey salt
Instructions
- Preheat oven to 425 °F and line a baking sheet with parchment paper.
- Add flour, salt, baking powder, baking soda and sugar to a large bowl. Stir to combine well.
- Cut chilled butter into small cubes and add to the dry ingredients. Use your fingers (or a pastry cutter/blender) to work the butter into the dry ingredients until the butter is pea sized. It's okay if some larger chunks remain.
- Add the jalapeno pepper and cheese. Toss to make sure everything is well combined.
- Make a well in the middle of the mixture and add the heavy cream. Use a fork to slowly incorporate the dry ingredients into the cream. Mix until a shaggy clump of dough forms. It's okay if some dry ingredients aren't full incorporated.
- Transfer to a lightly floured surface. Knead once or twice until the dough comes together, and all the dry loose pieces have been incorporated.
- Shape the dough into an approximate 8x4" rectangle, about an inch thick.
- Starting on the right, fold the dough into thirds, like a brochure. No need for it overlap perfectly when you fold it. Shape the dough back into the original 8x4" rectangle, and fold in thirds again. You will have folded twice in total. This is what creates layers.
- After your second fold, shape once more into a 8x4" rectangle, and straighten out the edges with your hands or a bench scraper.
- Cut the rectangle in half vertically, and then cut each half into 4 squares, for 8 biscuits in total. You could probably cut them smaller to make 10 biscuits, however I have tried this, and because they are so flakey and rise in the oven, they fall over if the base isn't wide enough.
- Transfer to the baking sheet, brush with a little heavy creamy, sprinkle with flakey salt, and top each biscuit with a sliced jalapeno.
- Bake for 18-22 minutes or until golden brown.
- When they're done, transfer to a wire rack, and let cool 10 minutes before eating. Enjoy!
Nutrition
Serving: 1biscuit | Calories: 540kcal
