Ingredients
For the Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cubed
1 cup shredded sharp cheddar cheese
1–2 jalapeños, seeded and finely chopped
3/4 cup cold buttermilk (plus more for brushing)
For the Salted Honey Butter:
1/2 cup unsalted butter, softened
2 tablespoons honey
1/2 teaspoon flaky sea salt (plus more for topping)
Instructions
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Make the Salted Honey Butter: In a small bowl, mix softened butter with honey and sea salt. Chill until ready to serve.
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Prepare the Dough: In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
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Add Mix-Ins: Stir in shredded cheddar and chopped jalapeños.
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Add Buttermilk: Pour in cold buttermilk and stir just until a shaggy dough forms. Do not overmix.
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Fold for Layers: Turn dough out onto a floured surface. Gently pat into a rectangle, then fold into thirds like a letter. Turn 90 degrees, flatten again, and repeat the fold once or twice for flakier layers.
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Cut Biscuits: Pat dough to about 1-inch thick. Use a round biscuit cutter or knife to cut into biscuits. Re-roll scraps as needed.
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Bake: Place biscuits on a parchment-lined baking sheet. Brush tops with a bit of buttermilk and sprinkle with flaky salt. Bake at 425°F (220°C) for 15–18 minutes, or until golden brown.
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Serve: Serve warm with a generous smear of salted honey butter.