Jalapeno Cheddar Biscuit

 

I used to love KFC’s biscuit! I loved how buttery, flaky, and soft their dough was. I used to devour them warm just as soon as I got them before dig into the fried chickens. Those were my old-time fun memories.

Well, now that I have a better understanding of ingredients, health benefits, and so on, I wanted to replica those delicious biscuits in my kitchen. I want those buttery, soft, and served-warm flaky biscuits. So I made these!

These are loveable biscuits, friends! They are soft and full of flavor. Cheddar and jalapeno peppers are my favorite combination, so adding those in the dough has made these biscuits a great side dish to enjoy by itself. (or with more butter!~ no judgment here)
The most important thing to remember is not to overmix your dough. Because that flaky texture comes from the butter. What I did was mix everything by hand, and not by machine. Therefore I can feel the dough. I also put the dough in the fridge before I bake to chill the butter.

Oh, and don’t forget to enjoy them while they’re warm (and thank me later!)

 

Cheddar Biscuit

Flaky, soft, buttery biscuits
Course Appetizer, Side Dish
Cuisine American
Keyword biscuit, bread, cheddar, cheddarcheese, cheese, jalapeno
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8 2.5x2.5 inch square
Author mixingbowlnyc
Cost $4

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoon baking powder
  • tablespoon sugar
  • ¼ teaspoon sea salt
  • 3 ounces cold butter, cut into cubes
  • ¾ cup buttermilk (if you don't have buttermilk; you can use ¾ cup whole milk and add ¾ teaspoon fresh lemon juice or white vinegar- then let it sit for 5 minutes)
  • 1 cup shredded cheddar cheese
  • 1 medium jalapeno pepper, split in half, remove the seeds and dice.

Instructions

  • Preheat the oven to 350°F
  • Place flour, salt, baking powder, and sugar in a bowl.
  • Add cold butter into the dry ingredients, and using your hand or a pastry cutter start breaking the fat from the butter and incorporate them with the flour.
  • Keep mixing until the dough reached a crumbly texture. but don't overmix. as soon as the butter breaks into the size of small peas, you can stop mixing.
  • Make a well in the bowl, and add buttermilk. Start mixing the dough with your hand, until just comes together. Don't overwork your dough.
  • You can start rolling or pat the dough to a ¾-1-inch thickness. If the dough is too sticky, add a little flour.
  • Sprinkle cheddar cheese and cut jalapeno in the dough, and cut them using a cookie cutter.
  • You can gather the scrap and gently re-roll and shape them.
  • Place them on the sheet pan, and chill them in a fridge for 10-15 minutes.
  • Brush the dough with buttermilk, and sprinkle sea salt on top.
  • Bake them in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and the cheese is completely melted.
  • Rotate the pan halfway through the baking process.
  • Serve warm

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