Cheddar Jalapeño Biscuits (Gluten Free) (Edit recipe)

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Nothing smells quite as tempting as biscuits baking in a hot oven on a cool winter day. These biscuits are over the top with the cheddar and jalapeño. Feel free to use double the jalapeño if you want a real kick. They also make a perfect base for a sandwich. Biscuits take a little effort but the result is totally worth the effort!

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

11

Serves: 8

Ingredients

4 oz Butter, Salted, cut into pea size and kept very cold
2.5 cups Gluten-Free All-Purpose Flour - Primal Palate, or brand of your choice
1 Tbsp Baking Powder
1 tsp Sea Salt
.75 tsp Baking Soda
1 cup Buttermilk, cold
1 cup Sharp Cheddar Cheese, grated
1 Jalapeño Pepper, seeded and minced (wash hands after touching)

Topping

1 Egg
1 Tbsp Water, or milk

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut the butter into pea size and keep in refrigerator until needed.
In small bowl combine topping - egg and water, stir with fork and set aside.
Preheat oven to 400 degrees. Line small baking pan or cookie sheet with parchment paper and set aside.
In a large bowl add the flour, baking powder, salt, baking soda, and stir.
Add cold butter and using a paddle attachment or pastry cutter blend to ensure all butter is coated with flour mixture. Don’t over mix.
Add buttermilk and blend just until incorporated. Dough will be on drier side.
Carefully pour dough onto lightly floured surface. I like to use a Silpat mat.
Using clean hands work the dough together into one big dough ball. See notes.
If too dry you can add a tablespoon of buttermilk and mix in with your hands.
Use hands or rolling pin to roll out to about 1” thick.
Sprinkle cheese and jalapeño peppers on top.
Cut dough in half and stack on top of one another.
Roll out again to about 1” thick. Cover with plastic wrap and refrigerate for 15-20 minutes.
Remove dough from refrigerator and remove plastic.
Roll dough gently so it is uniformly about 1” thick.
Using a 2” - 2.5” cookie cutter, coat cutting edge in flour and cut biscuits. Place on pan. Cut biscuits as closely together as possible as the first pass always produces a nicer biscuit.
With the remaining dough use hands to combine it into a ball and roll out to 1” thick.
Cut out remaining biscuits.
Immediately coat each biscuit with egg wash topping. I use a pastry brush for ease.
Bake for 14-16 minutes.
Turn half way through and watch closely. The exact time will depend on what cookie cutter you chose.
Let cool for a minute before topping with your favorite jam or gravy, enjoy!

Notes

If you have naturally warm hands run them under cool water and dry off then quickly work with dough. Warm hands melt the butter and will effect the end result of the biscuits.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	361
Fat:	21 g
Carbohydrates:	33 g
Protein:	9 g
Cholesterol:	63 g
Sodium:	753 mg
Fiber:	0 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.