Homemade Jalapeño Cheddar Biscuits

Preheat the oven to 450°F (or 425°F for a convection oven).

Chill all ingredients, including the flour, in the refrigerator until ready to use.

Cut 6 tablespoons of cold butter into quarters, then into smaller pieces and add to the chilled flour.

Add 1/4 teaspoon of fine grind sea salt or kosher salt, 1/4 teaspoon of garlic powder, 1 tablespoon of baking powder, and 1 tablespoon of granulated sugar to the flour mixture.

Toss the dry ingredients to combine and coat the butter pieces.

Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles small pebbles.

Add 4 oz of shredded cheddar cheese to the flour mixture and toss to combine.

Finely dice 1 jalapeno pepper (about 3 tablespoons) and add to the mixture, tossing to combine.

Make a well in the center of the mixture and add 1/2 cup of sour cream.

Gently combine the sour cream with the dry ingredients.

Add 4 tablespoons of cold water gradually, mixing until just combined without overworking the dough.

Refrigerate the dough for 10 to 15 minutes to allow the flour to absorb the moisture.

Equipment Needed

Spice Level:

Allergens