Jalapeno Cheddar Buttermilk Biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 big fluffy biscuits
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 scant teaspoon fine grain sea salt- regular iodized salt works too! (I used this Pink Sea Salt Grinder)
  • ¾ cup COLD unsalted butter
  • ½ cup COLD sharp white cheddar cheese
  • 3 medium fresh jalapenos, 2 diced & 1 sliced (optional)
  • ½ cup COLD buttermilk
  • 1 large COLD egg
  • For the Egg Wash:
  • 1 large egg
  • 1 tablespoon milk
  1. Pre-heat the oven to 400. Line a baking sheet with parchment paper.
  2. In a large bowl whisk together the flour, baking powder, baking soda, and sea salt. Use a box grater to grate the butter and cheese into the bowl. Toss in the 2 diced jalapenos. Don't work anything in, just put the bowl in the freezer.
  3. Pour the buttermilk into a liquid measuring cup. Beat in the egg. Go ahead and mix up your egg and milk for the egg wash (I use a little cup or ramekin). Put both egg mixtures in the fridge.
  4. Take the bowl out of the freezer and work the butter and cheese into the flour until pea-sized crumblies form. I just use my hands. Pour in the buttermilk and egg and work the dough until it just comes together.
  5. Lightly flour the counter, turn the dough out, and pat it out about ¾ inch thick. Cut the dough using a biscuit cutter or a cookie cutter or even a floured juice glass. You'll have 8-10 biscuits.
  6. Place them on the prepared baking sheet, lay a slice of jalapeno on each, and brush with the egg wash. *** If you feel like you were working slowly, put the baking sheet back in the freezer before brushing with the egg wash to make sure it's really cold.***
  7. Bake for 10-15 minutes. Serve warm.
Recipe by Sugar Dish Me at https://www.sugardishme.com/jalapeno-cheddar-buttermilk-biscuits/