Cheddar Jalapeños Biscuits/Savoury Scones
I must warn you that these biscuits are very addictive. They’re ridiculously addictive. However, they must only be used to special occasions, or sparingly, because there’s a lot of butter, and a lot of cheese, and because they’re just so good. If you had them all the time it would diminish how special they are. They’re a great substitution for dinner rolls during a special dinner or on the side of a soup or chilli. They also freeze well and you can bake them straight from frozen, so you can always bake a half batch and freeze the rest, as they’re best straight from the oven.
The amounts of cheese and jalapeños can be adjusted to your preference. We like a biscuit with a decent amount of heat but you could certainly decrease the amount of chillies you use.
Cheddar Jalapeño Biscuits (adapted from Epicurious) Makes ~24
3 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon baking soda
3/4 cup butter, frozen
2 cups shredded cheddar (or other cheese of your preference)
2/3 cup chopped pickled jalapeños
1 cup buttermilk
1. Pre-heat oven to 400 F
2. Combine flour, sugar, baking powder and baking soda in a large bowl. Whisk or stir to ensure well combined.
3. Grate the frozen butter into the flour mixture. Stir to combine butter and flour until it forms a coarse texture
4. Add grated cheese and chopped jalapeños and stir to combine.
5. Pour half of the buttermilk into the mixture and gently fold together until mostly combined. Add the rest of the buttermilk and gently fold into the rest of the dough. If needed, use your hands to slowly work the mixture into a dough that slightly holds together. Don’t be concerned if some parts are very wet and there are dry crumbs.
6. Tip the dough onto a floured surface. Gently fold the dough towards itself, moving loose crumbs towards wet dough to incorporate all the ingredients.
7. Once all combined, roll out the dough to 1 inch thickness. Fold the dough in half and then in half again. Roll out dough to ~3/4 thickness. Using a cookie cutter or glass, cut out rounds of dough, being careful to apply even pressure to all sides.
8. Place on baking sheet about 1 inch apart, bake until golden brown, approximately 15-20 minutes. Serve warm.