Cheddar Jalapeño Soda Biscuits (Print)
Golden biscuits blending cheddar, jalapeño, and buttermilk. Ideal for breakfast, brunch, or warming sides.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Cheese & Vegetables
05 - 1 cup sharp cheddar cheese, grated
06 - 2 medium jalapeños, seeded and finely diced
→ Wet Ingredients
07 - 1/4 cup unsalted butter, cold and cubed
08 - 3/4 cup buttermilk, cold
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well blended.
03 - Add cold cubed butter to the flour mixture. Using a pastry cutter or fingertips, cut butter into flour until the mixture forms coarse crumbs.
04 - Add grated cheddar cheese and finely diced jalapeños; stir until evenly distributed.
05 - Pour cold buttermilk into the bowl. Gently mix with a fork until the dough comes together. Avoid overworking.
06 - Transfer dough to a lightly floured surface. Pat the dough into a 1-inch thick rectangle. Use a 2.5-inch round cutter to cut out biscuits, gathering and re-pressing scraps as necessary.
07 - Place biscuits 1 inch apart on the prepared baking sheet.
08 - Bake for 16 to 18 minutes, until biscuits are golden and well risen.
09 - Allow biscuits to cool briefly before serving warm.
# Expert Advice:
01 -
- Packed with sharp cheddar and fresh jalapeño flavor
- Quick to make and perfect as a side for soups or breakfast
02 -
- Substitute pickled jalapeños for a milder, tangier flavor
- Brush hot biscuits with melted butter for extra flavor
03 -
- Use very cold butter for the flakiest texture
- Do not overmix dough to keep biscuits tender