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cheddar and jalapeno buttermilk biscuits

Cheddar and Jalapeño Buttermilk Drop Biscuits

  • Author: hungrygirlinqueens
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 30 minutes
  • Yield: 8 biscuits 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: Bread

Description

These cheddar and jalapeño buttermilk drop are biscuits are big, beautiful and buttery. The perfect accompaniment for brunch or a weekend BBQ.


Scale

Ingredients

1 cup unsalted butter, cold + 2 tablespoons unsalted butter, melted (separate)

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon fine sea salt

1 teaspoon garlic powder

1 cup grated cheddar cheese

2 tablespoons fresh or dry Italian parsley, minced if fresh

1 jalapeño, deseeded and minced + 1 jalapeño, sliced in rounds (optional, separate for garnish)

1 cup buttermilk


Instructions

  1. Preheat oven to 400 degrees and line two baking pans with parchment paper. 
  2. Cut 1 cup of cold butter into pieces and set aside until ready to use.
  3. In a large mixing bowl, add flour, baking powder, baking soda, salt, and garlic powder. 
  4. Using a pastry cutter*, cut the cubed butter into the dry ingredients until the mixture is crumbly and coarse.
  5. Stir in the cheddar, jalapeno and parsley. 
  6. Stir in the buttermilk just until dough just comes together. 
  7. Divide the dough into eight potions and drop onto parchment and top with a slice of jalapeno.
  8. Bake for 12-14 minutes. 
  9. Once the biscuits have finished baking, brush them with the melted butter, return to the oven and bake 2-3 minutes more, until cooked through and golden brown. 

Notes

  • Check poast body for how to mix butter with dry ingredients when using sharp knife, grater or food processor.
  • Only garnish with a sliced round jalapeno if you like spicy food.

Keywords: baking, biscuits, jalapeño, cheddar, buttermilk, parsley, breakfast, brunch, bbq, cook out,