|Nutritional Guidelines (per serving)|
|Servings: 10 to 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pepper jack cheese and a little cayenne pepper give these biscuits great flavor and texture. Bake these biscuits to go with chili or a tortilla soup, or make them for a brunch or an everyday meal. Feel free to add more or less cayenne pepper to adjust the heat in these biscuits.
The biscuits are excellent with chili or beans as well. Or bake the biscuits atop a baking dish full of chili, pot pie filling, or beans. Make a big batch and freeze the extra baked biscuits. Or freeze them unbaked and bake only as many as you need.
- 2 1/4 cups all-purpose flour, about 10 ounces (spoon and sweep method)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Optional: 1 tablespoon sugar (granulated)
- 1 scant teaspoon cayenne pepper
- 1 cup (about 4 ounces) pepper jack cheese (shredded)
- 7 tablespoons butter (chilled)
- 3/4 cup plus 2 tablespoons buttermilk
- 1 tablespoon butter (melted, for brushing on the tops of the baked biscuits)
- Optional: paprika
Heat oven to 425 F. Line a large baking sheet with parchment paper or a silicone baking mat.
Combine the flour, baking powder, soda, salt, sugar, and cayenne pepper; stir with a whisk to blend thoroughly. Stir in the cheese and work the butter into the mixture with a pastry blender or fingers until the butter is well distributed and the mixture resembles crumbs. Stir in the buttermilk until ingredients are moistened.
Turn the dough out onto a floured surface and knead 3 or 4 times, just until a cohesive dough has formed.
Gently pat the dough out into a circle about 1/2 to 3/4-inch thick. Cut out with 2-inch biscuit cutters.
Arrange the biscuits on the prepared baking sheet, leaving about an inch between biscuits.
Bake for 12 to 15 minutes, or until the tops are nicely browned.
Brush the biscuits with melted butter while they're hot and sprinkle them lightly with paprika, if desired.
Makes about 1 dozen 2-inch biscuits or about 10 to 12 standard size biscuits.
Basic cheddar cheese biscuits: Omit the cayenne and use shredded cheddar or a cheddar jack blend of cheeses.
Bacon Cheese Biscuits: Omit the pepper jack cheese and use cheddar cheese and a few tablespoons of crumbled cooked bacon.
How to Freeze Unbaked Biscuits: Cut the biscuits out as desired and place them on a parchment paper-lined baking sheet. Put the baking sheet in the freezer. When the biscuits are frozen solid, transfer them to freezer bags. Label with the name and date. Bake the frozen biscuits (unthawed) as directed, but add about 3 to 4 minutes to the total time.