Perfect for using cheese board or herbaceous leftovers, and best served straight from the oven! The batch yields 24 biscuits and can last in the fridge for up to 4 days in airtight storage or in the freezer up to 6 months.
Ingredients
4 cups all-purpose flour (whole wheat flour doesn't work with this recipe)
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoons fine salt
1 1/2 cups sharp cheese, finely grated - or in this case, a small wheel of Oka Original cheese with the rind removed
3/4 cup cold unsalted butter
3 tablespoons minced jalapeno
1 1/2 cups cold buttermilk (1 1/4 milk plus 2 tablespoons lemon juice and let stand for 5 minutes)
How-To
Preheat oven to 450F.
In a large bowl, combine flour, baking powder, baking soda, and salt. Add cheese and jalapeno and toss until all the cheese is covered in flour as this makes sure that it is evenly distributed.
Cut in butter until flour and butter appear as large pea-sized. Add buttermilk and stir until combined, but do not over-mix.
Cut dough in half, then turn out first half onto a lightly floured surface. Knead until the dough comes together, but not enough to melt the butter.
Roll dough into a 3/4 inch thickness, then cut rounds using a juice glass (re-roll and cut scraps). Place biscuits on a parchment-lined baking sheet and bake until puffed and golden, 13 minutes.
Transfer to a wire rack and let cool slightly. Serve warm or at room temperature.
This recipe has been adapted from a base recipe from Martha Stewart.
