I make Buttery Biscuits at least once a week. They are the perfect, fluffy, buttery addition to just about any meal. Add a little Apple Butter or peach butter, honey or jam, and you have a little warm bit of yum on your plate that might make you forget about the main dish!
But, inspired by a friend to add a little kick to some breads, I threw some jalapeños and sharp cheddar cheese into my basic mix and good heavens, I created a monster. That would be me. The biscuit monster.
I’ve only just begun to enjoy these little beauties, but a breakfast sandwich with a fried egg, some bacon, and a slice of cheese……….drool.
Or dunk them in a big ol’ bowl of chili…mmmm…these kind of things are the only reason cold weather has any kind of purpose.
Before I give you the rundown, I need to tell you that the key to flaky, tender biscuits is not overworking the dough. Just like with pancakes and muffins, if you touch the dough (or batter) too much, you lose the lightness that you’re looking for. So work gently with these guys for the best results.
Into your mixer bowl dump 2 cups of unbleached flour,
2 1/2 tsp. of baking powder,
1/4 tsp. of garlic powder,
and 3/4 tsp. salt.
Mix these dry ingredients well.
Add in 1/4 c. finely chopped jalapeños from a jar,
and 4 oz. of sharp cheddar cheese cut into small chunks. Don’t shred it. You want gobs of cheesy goodness scattered throughout each biscuit.
Cut 6 Tbs. of cold butter into pieces and add them to the flour mixture. Use your mixer on low, or a pastry cutter to mix just until the butter is in pea-sized pieces.
Next, pour the whole mess onto a cutting board, crumbs and all.
Remove them when they are just golden on the top.
- 2 c. unbleached flour
- 2½ tsp. baking powder
- ¾ tsp. salt (I use kosher)
- ¼ tsp. garlic powder
- ¼ c. jarred jalapeños
- 4 oz. sharp cheddar cheese
- 6 T. cold butter (no substitutes)
- ¾ c. whole milk or buttermilk
- In a mixer bowl, dump flour, baking powder, garlic powder, and salt and mix well.
- Add in chopped jalapeños and the chunks of Cheddar cheese.
- Cut cold butter into cubes and add them to the flour mixture. Use the mixer on low or a pastry cutter to mix until the butter is mixed in a the size of peas.
- Turn the mixer on low and slowly pour in the milk or buttermilk.
- Mix JUST until the dough is mostly pulled together and then immediately stop. There will still be some crumbs at the bottom of the bowl.
- Pour the whole mess onto a cutting board and gently pull the pile together , and flatten it a bit. Flip it over one time to collect all of the crumbs. Gently press it together until it is about an inch thick.
- Use a skinny glass or a biscuit cuter to cut out circles.
- Gently place them on a cookie sheet and bake in a preheated 450 degree oven for about 12 minutes or until just golden on top.