This is the 3rd biscuit recipe I’ve made from the exact same awesome blogger, Minimalist Baker! Her biscuits are like little clouds. They are fluffy. They are tasty. And we all love them! The pumpkin sage biscuits were fantastic, the regular biscuits; well we make them ALL the time, and these, holy-moly batman, that is all I have to say. These are the perfect side to just about anything you can think of for dinner. Heck, they are yummy the next day, if you happen to have one left over, cut it open and place a slice of cheese on both sides, and pop it under the broiler in your oven for a few minutes. Oh, yes, taste bud overload!
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This recipe was adapted from Minimalist Baker.
What do you need?
1 cup buttermilk
2 cups flour
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 stick of butter, cut in half and dice half up and placed in the freezer for 3-4 minutes
¼ cup shredded sharp cheddar
¼ cup jalapenos, finely diced and remove the seeds
What do you do?
1. Preheat oven to 450 degrees.
2. Mix together your flour, baking powder, baking soda and salt in a large bowl.
3. Place your cold butter into your flour, using a pastry cutter, cut the butter into the flour, until you have a wet sandy texture.
4. Pour the buttermilk, jalapenos, and cheese in. Using your hands work quickly to get your dough together.
5. Drop on a lightly floured surface and fold your dough onto itself a few times turning after each fold. The less you handle your dough, the softer biscuits it will make!
6. Flatten out the dough to about 1 inch thick. Using your biscuit cutter, cut your biscuits out and place on a baking dish. Do this again with any remaining dough.
7. Melt the other half of your butter and brush over the tops of your biscuits.
8. Bake for 10 minutes or until they are golden brown.