Ingredients
Scale
- 2 cups all-purpose flour (for a lighter biscuit, you can substitute half with whole wheat flour)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1 cup sharp cheddar cheese, shredded (freshly shredded always melts better than pre-shredded)
- 1–2 fresh jalapeños, finely diced (remove seeds for milder biscuits)
- 1 cup buttermilk, cold (if you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice and let sit for 5 minutes)
- 1 large egg (for brushing the tops, optional but gives a lovely golden finish)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper. This high heat helps create that golden, flaky crust that’s so irresistible.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cayenne pepper if using. I always sift these dry ingredients to keep the biscuits light and airy.
- Add the cold, cubed butter to the dry mix. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. This step is crucial—small butter pockets melt in the oven, creating flakiness that reminds me of Nonna Rosa’s breads.
- Stir in the shredded cheddar cheese and diced jalapeños, making sure they’re evenly distributed. The cheese adds richness, while the jalapeños bring that unexpected warmth that makes these biscuits stand out.
- Make a well in the center of the mixture and pour in the cold buttermilk. Gently fold the dough with a spatula or your hands just until combined—don’t overmix, or the biscuits will turn out tough. I usually stop when the dough is shaggy but holds together.
- Turn the dough out onto a lightly floured surface. Pat it gently into a 1-inch thick rectangle. Fold it over onto itself a couple of times to build layers—this technique comes from my time in Italy, where layering dough is an art.
- Using a floured biscuit cutter or glass, cut out biscuits and place them close together on the baking sheet. This helps them rise higher and stay soft on the sides. Gather scraps and repeat until all dough is used.
- Beat the egg with a tablespoon of water and brush the tops of each biscuit to give them a beautiful golden sheen.
- Bake for 12-15 minutes, or until the biscuits have puffed and turned a deep golden brown. The smell will fill your kitchen with that cozy, irresistible aura that always reminds me of my mother’s cooking.
- Remove from oven and let cool slightly before serving. These are best enjoyed warm, fresh from the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
