These cheddar and jalapeño buttermilk drop are biscuits are big, beautiful and buttery. The perfect accompaniment for brunch or a weekend BBQ.
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
- Preheat oven to 400 degrees and line two baking pans with parchment paper.
- Cut 1 cup of cold butter into pieces and set aside until ready to use.
- In a large mixing bowl, add flour, baking powder, baking soda, salt, and garlic powder.
- Using a pastry cutter*, cut the cubed butter into the dry ingredients until the mixture is crumbly and coarse.
- Stir in the cheddar, jalapeno and parsley.
- Stir in the buttermilk just until dough just comes together.
- Divide the dough into eight potions and drop onto parchment and top with a slice of jalapeno.
- Bake for 12-14 minutes.
- 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.
- 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,