Smoked Cheddar and Jalapeno Biscuits
These biscuits are fluffy, cheesy, and spicy that pair well with beans, chilis, and stews.
American, Quick Breads, Vegetarian
plus extra for dusting
stick unsalted butter
cut into small cubes
honey or sugar
grated smoked cheddar
grated sharp cheddar
large jalapeno pepper
Combine flour, baking powder, salt, baking soda, sugar (if using honey, add with buttermilk) in the bowl of a food processor. Pulse a few times to combine.
Add butter to the flour mixture and pulse until it resembles wet sand with a few pea-sized pieces of butter remaining.
Add the flour-butter mixture to a large bowl, then add cheeses, jalapeno.
Add buttermilk mixture in 2 to 3 ounces until it is incorporated; all of the liquid may not be used. Depending on your flour, you might need an ounce or two more.
Lightly flour your workspace, drop your dough, and knead until just combined about 3 to 6 times.
Flour a rolling pin and roll dough into a rectangle about an inch in thickness. Fold the dough like you would a letter. Repeat this process twice more.
Cover and rest the dough in the refrigerator for 30 minutes.
In the meanwhile, preheat the oven to 425 degrees f.
Uncover and roll out once again to about an inch thickness.
Cut out the biscuits using a floured 2.5 inch round cutter. Do not twist. Re-roll and cut only once if needed.
Bake on an unlined cookie sheet or 8 -inch or 10-inch buttered cast-iron skillet for 7 minutes at 425, then drop the heat to 375 and bake another 7 to 10 minutes.
If you do not have a food processor, use a whisk to combine ingredients first, then use a pastry blender or two forks to cut the butter into the flour.