Jalapeño Cheddar Buttermilk Biscuits

• Vegetarian

• Produce

  • 3 Jalapeno peppers

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/4 tsp Baking soda
  • 1 tsp Salt
  • 1 Pinch Sugar
  • 1/2 tsp White pepper

• Bread & Baked Goods

  • 1 Little more shredded cheddar to top biscuits

• Dairy

  • 5 tbsp Butter, unsalted
  • 1 cup Buttermilk
  • 1 cup Cheddar cheese

Found on willcookforsmiles.com

Description

Ingredients

• 2 cups all purpose flour
• 1 Tbsp baking powder
• ¼ tsp baking soda
• 1 tsp salt
• 5 Tbsp cold unsalted butter
• 1 cup cold buttermilk
• 1 cup shredded cheddar cheese
• 3 seeded, minced jalapeno peppers
• ½ tsp white pepper
• Pinch of sugar
• Little more shredded cheddar to top biscuits

Directions

• -Preheat the oven to 425 and lightly grease a baking sheet.
• In a bowl of an electric mixer, combine flour, baking powder, baking soda, white pepper and salt. Mix on low to combine ingredients.
• Chop cold butter into pieces and add it to the flour mixture. Mix on low, until batter resembles coarse crumbs.
• Pour cold buttermilk into the center of the mixture. Mix until just combined. Add cheese and minced jalapenos, mix until just incorporated, dough will be sticky.
• Transfer the dough onto a lightly floured surface and sprinkle with a little more flour. Knead dough 5-6 times and pat into a ½ inch-think circle.
• Using a cookie cutter (about 2 inches in diameter), cut out the biscuits. Rework dough scraps into a ball (kneading it as little as possible) and shape it into a circle again. Cut out more biscuits.
• Place biscuits on the baking sheet leaving about an inch in between.
• Sprinkle some shredded cheddar on top.
• Bake for 15-18 minutes, until raised and golden brown.