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Jalapeño Buttermilk Biscuits made with Cabot Pepper Jack Cheese
15 Prep Time
minutes
15 Cook Time
minutes
30 Total Time
minutes
12 Serving
size
Print Recipe
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup corn flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup butter, softened
- 2/3 cups buttermilk
- ½ cup shredded Cabot Jalapeño Jack cheese
- 1 jalapeño pepper, diced and seeded and membrane removed.
Preparation
- Preheat oven to 425F
- Combine flour, salt, baking powder, and baking soda in a mixing bowl.
- Add in the butter and work in to form small crumbs.
- Add the buttermilk, cheese, and jalapeños and stir just until the mixture forms a mass. Do not over-mix.
- Place the dough on a floured surface and knead for one minute.
- Using a cutter or a knife, divide the dough into 2” rounds or squares ½” thick.
- Place the biscuits on a baking sheet (place them touching if you want them light and fluffy, or space them 1” apart if you prefer them darker and crisper.
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