Jalapeno Cheddar Buttermilk Biscuits

As the weather is getting colder and more wintery (is that even a word?), I can think of nothing more satisfying than a warm cup of soup and some biscuits. These are easy to whip up and I don’t use anything more than a large bowl and a cutting board. The original recipe is from Ina Garten, but I have made a few changes, as the original recipe I found too dry and a bit too salty for my taste. I hope you like them too!

Ingredients

2 cups of all-purpose flour

1 cup of buttermilk

1 egg beaten

1 tablespoon of baking powder

3/4 teaspoon of kosher salt

2 cups of grated medium cheddar (you can use sharp if you prefer)

1 egg yolk beaten with 2 tsp of heavy cream

12 tablespoons or 1.5 sticks of cold unsalted butter

2 jalapeños diced

salt for sprinkling on top

Preheat oven to 425 F.

Get a large bowl and put flour into it. Chop up butter into small pieces. Use clean hands to mush the butter into the flour until it resembles small peas. Add salt and baking powder, mix with hands. In another bowl, whisk the buttermilk and 1 egg together. Add chopped jalapeños and cheese, mix with spatula so that cheese and peppers are coated with flour. Add egg and buttermilk mixture and use spatula to mix. Turn biscuit dough onto floured board. Shape into square with hands, cut into 12 pieces. Use spatula to but onto sheet pan. Brush egg yolk and heavy cream mixture onto every biscuit. Can sprinkle coarse salt on top if desired. Bake for 18-20 minutes, or until golden and cooked through.