Cheese Curd and Jalapeño Drop Biscuits

 

Cheese Curd and Jalapeño Drop Biscuits

Tender cheesy biscuits with just the right level of heat.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 15
Course: Breads
Ingredients Method

Ingredients
  

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tbsp granulated sugar
  • 0.5 tsp kosher salt
  • 1 pinch cayenne pepper
  • 6 tbsp frozen unsalted butter - grated
  • 8 oz. Ellsworth cheese curd crumbles
  • 3 tbsp roasted jalapeños - finely diced
  • 1.3333333333 cup buttermilk

Method
 

  1. Preheat oven to 425 degrees.
  2. In a glass mixing bowl add all dry ingredients. Flour, baking powder, baking soda, sugar, salt and cayenne pepper. Whisk to incorporate evenly.
  3. Grate the frozen butter using a cheese grater. Add to dry mix and fold in jalapeños and cheese curd crumbles. Using a pastry knife cut in butter to incorporate flour with butter. Looking for pea size clumps. If a pastry knife is not available a fork will work.
  4. Stir in buttermilk but do not over mix. Small lumps are OK. The goal is to incorporate ingredients evenly without over working the flour.
  5. Using a 2 ounce scoop drop dough onto prepared baking sheet pan. Bake until slightly golden 8 - 12 minutes.

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