Cheddar Jalapeno Biscuits

Course: Biscuits & Muffins, Side Dish

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 272kcal

Author: Deanna

These tender, flaky biscuits are filled with cheddar cheese and spicy jalapeno peppers. They are the perfect compliment to a bowl of soup or chili.

Preheat the oven to 400°F.
In a large bowl, mix the flour, baking powder and salt.
Cut the cold butter into small cubes and add to the dry ingredients. Cut the butter into the dry ingredients with a pastry blender, or rub it in with your fingers, until it resembles small peas.
Add the shredded cheese and diced jalapeños and stir to combine.
Add the sour cream and milk to the dry ingredients and stir just until mixed. If the dough is very dry you can add another tablespoon or two of milk.
Turn the dough onto a floured counter or a pastry mat. Bring the dough together with your hands and knead 2-3 times. Press the dough out to 1 inch thick, then fold it over and press out again. Repeat this process 2 more times pressing out to 1 inch thick.
Using a round cutter, cut the dough into biscuits by pressing the cutter straight down. Do not twist. Bring the scraps together and repeat pressing and cutting until all the dough is used.
Place the biscuits onto a parchment lined baking sheet with the biscuits almost touching.
Brush the top of the biscuits with a bit of milk or cream and place on the middle rack in the oven. Bake for 20 minutes, or until the biscuits are puffed and lightly golden brown.
Remove from the oven to a cooling rack and serve.

For 9 biscuits you need approximately a 2.5 inch cutter. However, you can use any size you like for bigger or smaller biscuits.

If you don't have parchment paper, you can simply spray the baking sheet with non-stick spray.