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Prep time
15 minutes
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Cook time
14 minutes
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Makes
12
Author Notes
This recipe is by Chef Kenny Gilbert. —Food52
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Jalapeño Cheddar Drop Biscuits
Ingredients
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4 cups
(500 grams) all-purpose flour
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1/2 cup
sugar
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1 teaspoon
kosher salt
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1 teaspoon
freshly ground pepper
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1 tablespoon
baking powder
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1 teaspoon
baking soda
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1 cup
margarine, butter, or lard
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1 cup
grated sharp cheddar
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1
jalapeño (minced in a small food processor)
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1 1/2 cups
buttermilk
Directions
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Heat the oven to 425°F.
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Combine the flour, sugar, salt, pepper, baking powder, and baking soda in a large bowl.
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Cut in the fat until it’s mostly the size of small peas.
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Add the cheddar and jalapeño and mix well.
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Add the buttermilk.
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Scoop about 2 ounces of dough at a time on a sheet pan, spacing the biscuits at least 2 inches apart (no more than 12 to a pan).
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Bake for 8 minutes, then rotate the pans and bake for 6 minutes more, until the biscuits are just golden brown.
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