Cheddar, Jalapeo and Chive Biscuits
These Cheddar, Jalapeo and Chive Biscuits are flaky, cheesy, and have a delightful spicy kick!
Servings: 8 servings
Ingredients
For the Biscuits:
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 4 teaspoons baking powder
- 0.75 teaspoon cream of tartar
- 0.75 teaspoon salt
- 1 cup buttermilk plus more for topping
- 1 large egg
- 3 ounces sharp cheddar cheese diced small
- 1 whole jalapeño seeded and minced
- 3 tablespoons minced chives
- 0.75 cup unsalted butter cold and cut into small cubes
- to taste coarse sea salt for topping
Instructions
Biscuit Preparation Steps:
- Step 1: Preheat your oven to 425°F (220°C) for perfect rising.
- Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, cream of tartar, and salt until well combined.
- Step 3: Add the cold, cubed butter to the mixture. Cut in the butter until it resembles coarse crumbs.
- Step 4: Fold in the cheddar cheese, jalapeño, and chives until evenly distributed.
- Step 5: In a separate bowl, whisk together the buttermilk and egg. Pour this into the dry ingredients.
- Step 6: Stir gently until the dough comes together, being careful not to overmix.
- Step 7: Turn the dough onto a lightly floured surface, pat into a 1-inch thick rectangle, and cut out biscuits.
- Step 8: Brush the tops with buttermilk and sprinkle with sea salt.
- Step 9: Bake for 15-18 minutes until golden brown.
- Step 10: Let cool for a few minutes, then enjoy warm!
Equipment
- Mixing Bowl
- Whisk
- Pastry cutter or fork
- Baking Sheet
- Parchment Paper
- Measuring cups and spoons
- Knife or bench scraper
Notes
- For added flavor, try adding smoked paprika or cumin.
- Reduce jalapeño for milder biscuits.
- Fresh chives are best, but dried can work.
- Freeze unbaked biscuits for later enjoyment.