Of all the biscuits we made in Baking Boot Camp, these were my favorite. They literally melt in your mouth. If you don’t want to take the time to cut out individual biscuits, you can quickly cut the dough into triangles, like scones.
Recipe from: Baking Boot Camp
Cheddar Jalapeño Biscuits
Yield 12 biscuits
- 1½ cups bread flour
- 1¼ cups all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 1½ cups grated cheddar cheese
- ¾ cup whole milk
- 1 egg, lightly beaten
- 1 tablespoon jalapeño, minced
- Egg wash of 1 egg whisked with 1 tablespoon water
Preheat the oven to 425ºF. In a medium bowl combine the bread flour, all-purpose flour, sugar, baking powder, baking soda, and salt. With a pastry blender, fork, or two knives, cut the butter into the flour until the mixture is the consistency of coarse cornmeal; set aside.
In a small bowl, combine the cheese, milk, 1 egg, and jalapeño. Add this cheese mixture to the flour mixture and stir just until the dough starts to pull away from the sides of the bowl. Do not overmix.
Scrape the dough from the bowl onto a lightly floured surface and knead lightly 8 to 12 times, gently pressing the dough together as you knead. Roll out or use your fingertips to press down the dough to a 1-inch thickness; using a 2-inch round cutter, cut the dough into biscuits. Gather scraps together, re-roll, and cut additional biscuits.
Place the biscuits on an un-greased baking sheet approximately 1 inch apart and lightly brush the tops with the egg wash. Bake until golden brown, 12 to 15 minutes.