Cheese Curd and Jalapeño Drop Biscuits
Tender cheesy biscuits with just the right level of heat.
- 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
- 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.