Buttermilk Biscuits with Cheddar and Jalapeno

Biscuits are awesome, period. And so are these biscuits. They’re light and fluffy, with a jalapeno kick with an extra sharpness from the cheddar. They are simple to put together, taking only about 15-20 minus baking time.

These biscuits can be eaten at any meal of the day; part of a hearty breakfast, a light lunch, a tasty snack or the always great brinner(breakfast for dinner) which it can be paired with some delicious sausage gravy.

Buttermilk Cheddar-Jalapeño Biscuits

2 cups all-purpose flour, plus more as needed

1 tablespoon baking powder

1 1/2 teaspoons kosher salt

12 tablespoons (1 1/2 sticks) cold unsalted butter, diced

1/2 cup cold buttermilk, shaken

1 cold extra-large egg

1 cup grated extra-sharp Cheddar

1 jalapeño, deseeded with membrane removed, chopped

1 egg, beaten with 1 tablespoon water or milk

sea salt, optional

Directions

1.)Preheat the oven to 425 degrees F.

2.)Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

3.)Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar and diced jalapeno with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

4.)Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches.

5.)Using a circular cookie cutter, make around 10-12 circles. Transfer to a sheet pan lined with parchment paper.

6.)Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.