Cheddar-Jalapeño Biscuits

• servings: Makes 6 to & biscuits

Ingredients

1 stick (4 oz/113g) cold unsalted butter, cut into

½-inch cubes

2½ cups 3258) all-purpose flour, plus more for dusting

I teaspoon (6g) kosher salt

1 teaspoon (48) granulated sugar

½ teaspoon (28) baking soda

I tablespoon (128) baking powder

¼ cup (180g) cold buttermilk, plus more if needed

¼ cup (60g) cold heavy

cream

1 cup (110 g) shredded yellow cheddar cheese

1 medium jalapeño, diced

TO FINISH

Egg wash: 1 egg beaten with 1 teaspoon honey and

1 teaspoon extra-virgin olive oil

I tablespoon butter, melted, for the top

i tablespoon honey (optional), for the top

Directions

Place the cubed butter in the freezer for 5 to Io minutes before use. In a large bowl, whisk together the flour, salt, sugar, baking soda, and baking powder, Add the cubes of cold butter and, using a pastry cutter, cut the butter into the dry ingredients and toss until the flour coats the butter and the mixture forms chickpea-size pieces. Using your hands, make a well in the center of the mixture. Add the cold buttermilk and heavy cream to the well and toss with your hands until just combined. Fold in the cheddar and jalapeño until just incorporated, taking care not to overmix.

Set the dough on a lightly floured work surface. Use your hands to gather the dough into a rough ball. If the dough is too dry, add up to 1 tablespoon additional buttermilk. Using your hands, press the dough into a 1-inch-thick rectangle. Using a sharp knife, cut the dough into quarters. Stack the pieces of dough on top of one another. Press the dough into a 4 x 6-inch rectangle. Wrap with plastic wrap and let sit in the freezer for 1o minutes.

Preheat the oven to 420°F. Line a baking sheet with parchment paper.

To finish: Set the dough on the work surface and roll it out to a 6 × 9-inch rectangle. Using a 2½- to 3-inch round cookie cutter or upside-down glass, cut out 6 biscuits. Gather the scraps and press together to cut 2 more biscuits. (If preferred, you can use a sharp knife to cut the dough into 6 rectangular pieces.) Transfer the biscuits to the baking sheet. Brush the biscuits with the egg wash.

Bake until golden brown, 14 to 17 minutes. Transfer to a cooling rack. Brush the top of the biscuits with butter and honey (if using). Serve warm.

Notes

Notes + The keys to successful biscuits is to keep your ingredients, particularly the butter and buttermilk, extremely cold and avoid ox handling the dough.

Once at room temperature, store the biscuits in an airtight storage bag for 1 to 2 days or in the freezer for up to 3 months. Before serving, place the biscuits in a cold oven. Preheat the oven 350* and once it reaches temperature, the biscuis will be warm and ready to serve. If frozen, let thaw for 10 to 15 minutes at room temperature before heating