Jalapeño Cheddar Buttermilk Biscuits
- 1 3/4 Cup All Purpose Flour
- 3 Tsp Baking Powder
- 1 Tsp Salt
- 8 Tbsp Unsalted Butter chilled, and cut into pieces
- 3/4 Cup Buttermilk cold
- 1/2 Cup Extra Sharp Cheddar Shredded
- 1 Jalapeño diced and seeded
- 2 Strips of Bacon cooked and chopped
- 1 Egg, beaten with 1 tablespoon of milk
Preheat oven to 400 degrees.
In a bowl combine flour, baking powder, and salt. Combine dry ingredients with butter, and mix until it resembles coarse crumbs. Add cheese, jalapeño, and bacon followed by buttermilk and form into a ball.
Turn down onto a floured surface, gently press into a 1-inch thick disk. Cut into desired size with a biscuit cutter.
Place 2 inches apart on an ungreased baking sheet. Brush with egg mixture and sprinkle with sea salt. Bake for 15-20 minutes until golden brown. Serve and enjoy!
I prefer to use black forest bacon with it is available in my market. I love the flavor, but regular bacon will also be delicious.
All ingredients should be chilled, this step is important because it gives you the best biscuit results.
If the dough gets too warm when it is being formed into a disk I suggest popping it in the fridge for 5-10 minutes to chill again.