Jalapeño Cheddar Drop Biscuits
These biscuits are easily one of the simplest bread recipes you can make and they freeze well for meal prepped lunches or breakfasts through the week. The perfect balance of spicy, cheesy and satisfying, they’re a deliciously savoury way to start your day!
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons cold butter shredded on a box grater
- 1 cup shredded sharp cheddar cheese
- ½ cup sliced pickled jalapeños drained and patted dry with a paper towel to remove excess moisture
- 1 cup buttermilk see note below to make your own
Instructions
- Preheat oven to 425ºF (220ºC) and prepare parchment-lined baking sheet.
- In a large mixing bowl whisk together flour, baking powder, salt and pepper. Grate butter into the dry ingredients, add grated cheddar and chopped jalapeños and toss with your hands until evenly distributed.
- Pour in buttermilk and continue to stir until the buttermilk has been absorbed and you can’t see any more flour bits. The dough will seem dry, and that’s okay!
- Drop by ¼ cupful’s onto prepared baking sheet, spacing them apart so you get 4 rows of 3 biscuits each. If the dough sticks in the measuring cup, use a butter knife to work around the edges and pull the dough out onto the baking sheet.
- Bake until the tops are golden, about 15 minutes. Transfer to a wire cooling rack and let cool for 5 minutes. Serve warm.
Notes
Make your own buttermilk: Stir 2 teaspoons vinegar or lemon juice per ½ cup 2% or whole milk and let stand for 5 minutes while you assemble your remaining ingredients.
Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month.
Reheat: To reheat from the refrigerator, warm in a 350ºF (175ºC) oven for 5 minutes. To reheat from the freezer, either thaw overnight in the fridge then warm in a 350º (175ºC) oven for 5 minutes, or if reheating from frozen, warm in a 350ºF (175ºC) oven for 10-12 minutes.