Jalapeno Cheddar Biscuits (Swim Biscuit Recipe)

• servings: 9 servings
• active time: 10 minutes
• total time: 38 minutes

Ingredients

2 1/2 cups all-purpose flour

4 teaspoons baking powder

2 teaspoons kosher salt

1 small jalapeno (diced, plus part of 1 additional jalapeno for topping (optional)

1 cup shredded cheddar cheese

2 cups buttermilk (room temperature)

1/2 cup 1 stick unsalted butter

Directions

Preheat the oven to 450°F.

Place dry ingredients in a bowl and mix with a whisk.

Add diced jalapenos and cheddar cheese to the mixture, reserving a little of each to scatter on top of the biscuits before baking. Stir with a spoon.

Pour in the buttermilk and stir until mostly combined. Don’t overmix. Dough will be very sticky.

Put the butter in an 8 x 8 baking dish and microwave for 1 minute or until melted.

Dump dough on top of melted butter and spread out evenly to the edges of the pan. Cut into a 3 x 3 pattern of 9 squares. Garnish with remaining jalapenos and cheese. Optional- add a few thin slices of jalapenos to the top for some additional heat.

Place dish on a baking sheet to catch any bubbling over while baking and bake for 28 minutes, or until the tops are golden brown and the butter is mostly absorbed into the biscuits.

Nutrition

• Serving Size: 1
• Calories: 302 kcal
• Total Fat: 17 g
• Saturated Fat: 10 g
• Cholesterol: 46 mg
• Sodium: 845 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 8 g