1 tbsp baking powder
1/4 tsp baking soda
1 tsp salt
pinch of sugar
pinch of black or white pepper
1 cup shredded cheese* + 1/4 cup for topping
5 tbsp cold butter*
1 cup cold buttermilk *
2 jalapeños seeded and diced + 1 jalapeño sliced in rounds
Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. In an electric mixer (my fave here) place the flour, baking soda, baking powder, salt, sugar, and pepper in the bowl and mix on low to incorporate all together. Keeping on low, dice up the cold butter and drop in, letting mix until the dough resembles a slight bread crumb texture (about 5-8 minutes of mixing….you may need to break up butter a little bit). Add in the buttermilk until just incorporated (will look a little runny) then add in the cheddar and jalapeño. Once incorporated, place dough on a floured surface and knead for 1-2 minutes until all the dough holds it shape into a ball (you don’t want to over work dough as it melts the butter, resulting in less flaky pastry). Roll out with a rolling pin until about 1/2 inch thick. Using a 2 inch cookie cutter (or a drinking glass!), cut out the biscuits out and place on baking sheet. Pop a sliced jalapeño on top and sprinkle with cheese before putting in the oven. Let cook for 15-20 minutes until golden brown. Pair with your favorite savory brunch dishes….we made sausage, bacon, and an omelette to enjoy with these.
* you could of course use regular flour if you don’t need a gluten free version!
*Substitute a vegan cheddar for the cheddar cheese. I prefer this one as it melts the best (IMO)
*Create a vegan buttermilk by mixing 1 cup of soy/nut/plant milk with a tablespoon of white vinegar or lemon juice, letting sit for 5-10 minutes at room temperature to create the buttermilk texture and tang
You could also create these biscuits with any type of additional flavors like white cheddar or pecorino or bacon or pancetta or maybe even make sweet ones with berries or peaches (omg how yum would that be for a dessert??).