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

Ingredient

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.  

1

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.  

2

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

3

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.   

4

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

5

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.  

6

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.  

7

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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