Simple Jalapeno Cheddar Biscuit Recipe

Increase the heat in your kitchen with my Jalapeño Cheddar Biscuits! They're cheesy, spicy, and easy to prepare, excellent for entertaining or pampering yourself.  

– 3½ cups all-purpose flour  – 1 tablespoon baking powder – 1 teaspoon baking soda – 1 teaspoon salt – ¾ cup unsalted butter  – 1½ cups buttermilk – ½ cup pickled jalapano – 1 cup cheddar cheese


Heat the oven to 425°F. Grease and reserve a square cast iron skillet. Mix flour, baking powder, soda, and salt in a large bowl.  


Harden cold butter by freezing it for 10 minutes. Use a box grater to grate ¾ cup of cold butter, then softly mix with a fork to coat the butter shreds with flour.  


Add buttermilk, sliced jalapeños, and shredded cheddar cheese. Mix to shaggy dough. Turn the dough onto a lightly floured surface.   


Pat it into a rectangle and fold it like a letter in thirds. Rotate the dough 90 degrees and pat and fold 2-3 more times to make layers.   


Roll it out to match your square cast iron. Put the entire layered dough in the cast iron skillet.   


Make deep slashes in the skillet with a bench scraper or knife to mark biscuit sizes. Keep the pieces together and bake. Use melted butter if desired.  


Bake the skillet in the preheated oven for 20 minutes until the biscuits are golden brown and a toothpick put into the centre comes out clean.  


The biscuits should cool somewhat in the skillet after baking. Serve them from the skillet or on a dish. The cast iron skillet will be hot, so handle carefully.  


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