Spicy Cheddar Jalapeño Biscuits

Instructions

1. Prep Work: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or foil.

2. Dry Mix: In a large bowl, whisk together the flour, baking powder, garlic powder, smoked paprika, salt, and cayenne.

3. Butter Work: Incorporate the cold butter cubes into the flour using a pastry cutter or two forks. You want a “pebbly” texture—don’t over-process it.

4. The Mix-ins: Stir in the shredded cheddar and the diced jalapeños. Ensure the jalapeños are evenly distributed so every bite has a kick.

5. Add Liquid: Pour in the cold buttermilk. Stir gently with a spatula just until the dough comes together. It should be thick and slightly shaggy.

6. Scoop & Bake: Drop roughly ¼ cup sized mounds of dough onto the baking sheet. Bake for 13–15 minutes until the cheese on the edges is crispy and the tops are golden.

7. Glaze: Whisk the melted butter, garlic powder, cilantro, and red pepper flakes. Brush over the hot biscuits immediately after removing them from the oven.