These southern Jalapeno Buttermilk Biscuits are moist, flaky, and easy to make. Serve them as the perfect partner to chili and casseroles.
Course Side Dish
Keyword buttermilk biscuits, jalapeno biscuits
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1/2cupbutterfrozen or chilled
2 1/2teaspoonsbaking powder
1jalapeñoseeds removed, finely chopped
Preheat oven to 400 degrees F.
Take butter and cut it up into small cubes. Add butter to a bowl, along with a small handful of flour, and mix the butter so it's fully coated with flour. Add butter to the food processor and pulse a few times to chop it up.
Add flour, baking powder, baking soda, salt and sugar to the food processor and pulse a couple more times to get a crumbly mixture.
Remove the dough from the food processor and add to a large bowl. Add in buttermilk and chopped jalapeño, mixing to fully combine. Knead the dough with your hands for 2 minutes.
On a lightly floured surface, spread out dough to 1/2 inch thick. Using biscuit cutters or circle cookie cutters, cut biscuits. Keep repeating until all dough is used, sometimes re-spreading the dough if needed. You will get 18-20 biscuits.
Put biscuits on greased baking sheet. Bake for 13-15 minutes, or until the bottoms turn slightly brown. Serve and enjoy!
Note: Freeze butter beforehand, for about an hour. This will allow it to more easily be cut into the flour. If are you in a rush, refrigerated butter will work too.