Jalapeno Cheddar Biscuits

I made these awesome jalapeno cheddar biscuits to go with my lovely slow cooker chicken stew yesterday. 

These biscuits are light and flaky and full of flavour.

My in house taste tester loved them!

What you need,

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2 cups all-purpose flour, plus more as needed

1 tbsp. baking powder

1 ½ tsp. kosher salt

¾ cup cold butter, diced, plus ½ tbsp. for jalapenos

½ cup cold buttermilk

1 large egg

1 cup extra sharp cheddar, grated

2 small jalapeno peppers, minced

1 egg, beaten with 1 tbsp. water or milk

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.

Heat ½ tbsp. butter in a small skillet and sauté the minced jalapeno until they are soft, about 2 minutes. Remove from the heat and let them cool a little. Add the cooked jalapenos to the grated cheddar and coat them with about 1 tbsp. flour. Set aside.

Add 2 cups of flour, baking powder and salt into the bowl of a stand mixer, fit with the paddle attachment. Mix on low speed while adding in the cold diced butter. Mix until butter is about the size of peas.

In a small bowl, lightly beat the egg and buttermilk together. Add to the flour mixture and mix on low only until it is moist. Add the cheddar, jalapeno mix to the dough and mix until just combined.

On a well-floured surface, knead batter lightly about 6 times. Roll into a 10x5 inch rectangle. Divide into 8 rectangles with a sharp, floured knife, or use your favourite cookie cutter.

Place biscuits on the prepared pan. Brush the tops with the egg wash. Bake for 20-25 minutes until the tops are golden brown.

These are so good; I will be making them again for sure!

Jen

Recipe adapted from Smitten Kitchen