Cheddar Jalapeño Biscuits
makes 10-12 biscuits
recipe adapted slightly from Joy The Baker Cookbook
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 41⁄2 teaspoons baking powder
- 3⁄4 teaspoon cream of tartar
- 3⁄4 teaspoon salt
- 3⁄4 cup cold buttermilk, plus more for topping
- 1 egg
- 3⁄4 cup cheddar cheese, cut into small cubes
- 1/4 cup pickled jalapeño, diced small
- 3⁄4 cup (1 1⁄2 sticks) unsalted butter, cold, cut into small cubes
- Coarse sea salt for topping
Place a rack in the center and upper third of the oven and preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside.
In a large bowl, whisk together flour, sugar, baking powder, cream of tartar, and salt.
In a small bowl, whisk together buttermilk and egg.
Toss together the cheddar cheese, jalapeño, and chives. Set aside.
Add butter to the flour mixture. With your fingers or a pastry blender, work the butter into the flour, breaking the small cubes into smaller bits. Once the butter is well incorporated into the flour mixture, the flour will resemble coarse meal. Some chunks will be the size of small pebbles, others will be the size of oat flakes.
Toss the cheese mixture into the flour mixture. Create a small well in the center of the flour mixture and add the buttermilk mixture all at once. Toss together with a fork making sure that all of the flour bits are moistened by the buttermilk. Mixture will be shaggy. Dump the biscuit dough onto a lightly floured counter and knead just to bring it together into a 11⁄2-inch-thick circle.
Cut biscuits into squares or use a 21⁄2-inch circle biscuit cutter to cut rounds. Gather dough scraps, knead lightly, and cut out more biscuits until batter is gone. Place biscuits on prepared baking sheets, brush with buttermilk, sprinkle with sea salt and bake for 12 to 15 minutes.
Biscuits are best the day they’re made, but can be wrapped, stored at room temperature, and served the next day as well.