Jalapeno Cheddar Biscuits

• Vegetarian

• Produce

  • 1 tbsp Pickled jalapenos

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder, aluminum free
  • 1/2 tsp Salt

• Dairy

  • 8 tbsp Butter, unsalted
  • 1 3/4 cup Buttermilk
  • 6 oz Cheddar cheese

Found on berlyskitchen.com

Description

Ingredients

• 2 cups All-Purpose flour
• 1 Tablespoon baking powder (aluminum free, if available)
• 1/2 teaspoon salt
• 8 Tablespoon very cold, unsalted butter
• 1-2 Tablespoons pickled jalapenos, chopped (to taste)
• 3/4 cup - 1 cup buttermilk (varies depending on how wet or dry the dough is)
• 6-8 ounces cheddar cheese, shredded (I use Cabot Seriously Sharp Yellow Cheddar)

Directions

• Preheat oven to 450 degrees.
• In a large bowl, combine flour, baking powder, and salt.
• Use a pastry cutter and cut butter and jalapenos into flour until well combined. Flour mixture will resemble a coarse cornmeal.
• Add buttermilk and use a metal spoon to combine with flour and butter mixture. The dough will look shaggy and be sticky.
• Remove dough from bowl and place on a well-floured surface. Pat into a flat circle. Place some of the shredded cheese on top of the dough.
• Fold in half on top of itself and pat flat again adding cheese each time.
• Repeat this step 4 to 5 times.
• Shape dough into a rectangular shape about 3/4 inch to 1 inch thick.
• Use a biscuit cutter dipped in flour and press down firmly to cut the biscuits. Do not twist.
• Place biscuits on prepared baking sheet or silicone baking mat .
• Place in oven for 10-12 minutes or until golden brown.
• Serve immediately!