Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz All-purpose flour

  2. 1 teaspoon 5ml Baking powder

  3. 1/8 teaspoon 0.6ml Baking soda

  4. 1/4 teaspoon 1 1/3ml Salt

  5. 2 tablespoons 30ml Cold unsalted butter - cut small pieces

  6. 1 teaspoon 5ml Chopped jalapeno pepper - or to taste

  7. 1/4 cup 59ml Buttermilk - plus

  8. 1 teaspoon 5ml Buttermilk

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 375 degrees. Line a baking sheet with parchment or wax paper. Into a bowl sift dry ingredients. Cut in butter with a fork or your fingers, until mixture is crumbly. Stir in pepper, to taste. Add just enough buttermilk, a little at a time, for mixture to come together into a smooth ball of dough. Do not overwork or overhandle dough. On lightly-floured work surface, roll out dough into a 7-inch round, 1/2-inch thick. Using a 1-inch cookie cutter, press out 12 rounds. Reroll scraps to make additional biscuits, but these will not be as tender. Transfer rounds to baking sheet and bake 15 minutes, until tops are golden and bottoms are browned. Serve warm. This recipe yields 12 buscuits.


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