Ingredients
Scale
- 2 cups all-purpose flour (you can substitute with whole wheat pastry flour for a nuttier flavor)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon garlic powder (optional, but Mama Lou swore by this!)
- 1/2 cup cold unsalted butter, cubed
- 1 cup sharp cheddar cheese, shredded
- 1–2 fresh jalapeños, seeded and finely chopped (adjust based on your heat preference)
- 3/4 cup buttermilk (or milk mixed with 1 tablespoon lemon juice or vinegar as a substitute)
- 1 large egg (for brushing on top, optional but gives a beautiful golden finish)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This high heat helps the biscuits get that perfect golden crust.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder if using. This is the dry foundation that Mama Lou always said you need to get just right.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, quickly cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter. This step is crucial for flaky layers.
- Fold in the shredded cheddar cheese and finely chopped jalapeños evenly through the dough. I love how the spicy flecks peek through—it reminds me of the colorful stories Mama Lou would tell while we baked.
- Pour in the cold buttermilk and gently stir just until the dough comes together. Don’t overmix! The dough should be slightly sticky but manageable.
- Turn the dough out onto a floured surface and gently pat it into a rectangle about 1-inch thick. Fold it over onto itself 2-3 times to build layers, then pat it out again to 1-inch thickness. This folding is a trick Ouma taught me to get those tender, flaky bites.
- Using a biscuit cutter or the rim of a glass (about 2.5 inches), cut out biscuits and place them on the prepared baking sheet, close but not touching.
- For a shiny, golden top, beat the egg and brush it lightly over each biscuit.
- Bake for 12-15 minutes, or until biscuits are puffed and golden brown. The kitchen will fill with the most irresistible aroma—just like when Mama Lou’s biscuits were ready.
- Let them cool just a bit before serving warm. If you’re anything like me, you might not be able to wait!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
