Cheddar Jalapeño Biscuits

Cheddar Jalapeño Biscuits

Ingredients:

• 2 ¼ cups (333g) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

• 1 Tbsp baking powder

• 2 tsp kosher salt

• ½ cup (1 stick) unsalted butter, cold & cubed

• 1 cup buttermilk

• 8 oz (~2 cups) extra sharp cheddar, shredded

• ½ cup chopped scallions

• 1 jalapeño, minced

• 1 Tbsp melted butter

• Pinch of flaky salt, optional

Yields 8 biscuits

Prep Time: 35-40 minutes

Cook Time: 15-18 minutes

In a large bowl or standing mixer, combine the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, and kosher salt. Cut the butter into small cubes and mix/cut into the flour until the butter is the size of small peas. From here, slowly pour in the buttermilk while mixing until a soft dough is formed.

Separately, shred your favorite extra sharp cheddar cheese, slice your scallion greens, and mince your jalapeno. Depending on your heat preference, you can choose whether or not you’d like to include the seeds. Incorporate the cheese, scallions, and jalapeño into the dough until thoroughly mixed. 

Place the dough on a sheet of plastic wrap, securely wrap all the dough, and press and form the dough into a square about an inch thick. Place the wrapped dough in the freezer and chill for 20 minutes. Preheat your oven to 450F.

Remove the chilled dough from the freezer. Evenly portion the dough into 8 pieces, and gently press and form them into squares about 1.5” thick. Spread them out on an aluminum foil lined baking sheet, brush with melted butter, and sprinkle with flaky salt. Bake at 450F for 15-18 minutes until beautifully golden. Allow to cool before serving, and enjoy!