It’s hard to resist a flaky, buttery biscuit and these Flaky Jalapeño Cheddar Biscuits are tender and flaky. So good on their own, dunked or piled high with your favorite fillings.
Total Time
45min
4.0
1 Rating
Author: Compelled to Cook
Servings:
10
Ingredients
•
1 1/2
cups
All-Purpose Flour
•
1/2
cup
Cornmeal
•
2
Tbsp
Granulated Sugar
•
2
tsp
Baking Powder
•
1
tsp
Kosher Salt
•
as needed
Baking Soda
•
1/2
cup
Unsalted Butter
, cubed, chilled
•
3/4
cup
Buttermilk
•
2
Large
Eggs
•
1 1/2
cups
Grated
Cheddar Cheese
•
4
Tbsp
Chopped
Jalapeño Pepper Slices
•
1
Tbsp
Milk
or Cream
Cooking Instructions
1.
Preheat oven to 425 degrees F (220 degrees C) and line a large baking tray with parchment.
2.
In a large bowl whisk together All-Purpose Flour (1 1/2 cups), Cornmeal (1/2 cup), Granulated Sugar (2 Tbsp), Baking Powder (2 tsp), Kosher Salt (1 tsp) and Baking Soda (as needed).
3.
Add Unsalted Butter (1/2 cup) and using a pastry cutter, cut butter into dry ingredients until pea-sized and evenly distributed.
4.
In a separate bowl, whisk together Buttermilk (3/4 cup) and one Egg (1). Add mixture to dry ingredients and stir until just starting to come together.
5.
Add Cheddar Cheese (1 1/2 cups) and Jalapeño Pepper Slices (4 Tbsp) and continue to mix until just incorporated, being careful not to overmix. It will be a bit of a scraggly mess.
6.
Flour your work surface and dump out the dough. Knead dough a few times to bring everything together. Flatten dough into a 3/4 to 1 inch disk. Using a 3-inch round cutter, cut out biscuits.
7.
Reform remaining dough and cut out biscuits. Place biscuits on a parchment lined baking tray.
8.
Whisk together Egg (1) and Milk (1 Tbsp). Brush biscuit top and sides generously with the mixture.
9.
Bake for about 18 minutes, until golden and puffed.
10.
Remove from oven and allow to rest on the tray for 3 to 5 minutes before moving to a cooling rack. Serve slightly warm. Enjoy!
Author's Notes
These particular biscuits spread out some and are wonderful sliced as a sandwich. I used a 3-inch cutter, however for slightly smaller biscuits that would be good for soups or stews a 2 1/2-inch cutter is probably preferred.
Nutrition Per Serving
CALORIES
280
FAT
16.8 g
PROTEIN
8.4 g
CARBS
23.2 g
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