Cheese Curd and Jalapeño Drop Biscuits
Tender cheesy biscuits with just the right level of heat.
Preheat oven to 425 degrees.
In a glass mixing bowl add all dry ingredients. Flour, baking powder, baking soda, sugar, salt and cayenne pepper. Whisk to incorporate evenly.
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.
Stir in buttermilk but do not over mix. Small lumps are OK. The goal is to incorporate ingredients evenly without over working the flour.
Using a 2 ounce scoop drop dough onto prepared baking sheet pan. Bake until slightly golden 8 - 12 minutes.
Ingredients
Directions
Preheat oven to 425 degrees.
In a glass mixing bowl add all dry ingredients. Flour, baking powder, baking soda, sugar, salt and cayenne pepper. Whisk to incorporate evenly.
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.
Stir in buttermilk but do not over mix. Small lumps are OK. The goal is to incorporate ingredients evenly without over working the flour.
Using a 2 ounce scoop drop dough onto prepared baking sheet pan. Bake until slightly golden 8 - 12 minutes.
