Bacon Cheddar Jalapeño Buttermilk Biscuits
Fluffy, flakey layered biscuits with bits of bacon, cheddar and jalapeño mixed in to create a beautiful combination of salty and spicy. Serve warm with a little bit of butter spread for the ultimate comfort food.
Equipment
- Food Processor
- Baking Sheet
- Rolling Pin
- Basting Brush
Ingredients
- 2 ½ cup flour
- 1 stick butter
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 5 slices bacon cooked crispy and cooled
- 2 jalapeños with seeds removed
- ½ cup sharp cheddar cheese shredded
- 1 cup buttermilk with some additional buttermilk on the side to baste the top of the biscuits before baking
Instructions
- Cook the bacon until crisp. Allow the bacon to completely cool before using it.
- Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
- Add in the flour and cold cubed butter to the food processor. Pulse until the butter is cut into pieces about the size of a corn kernel.
- Remove the seeds from the jalapeños. Add the jalapeños, bacon and cheddar cheese to the food processor. Pulse two or three times until the bacon, jalapeño and cheddar is mixed in well.
- Add in the buttermilk. Mix until dough starts to form, but do not over mix, you want your dough to be a little crumby.
- Flour a flat surface. Place the dough on the flours surface. Roll out your dough in a rectangle shape about 1 inch thick. Fold the dough into thirds and roll it out again until it is 1 inch thick. Using a biscuit cutter, cut the biscuits and place them on the baking sheet.
- Using a basting brush, brush extra buttermilk on top of each biscuit. Bake for 18-20 minutes. Serve warm with butter.
Notes
Save extras in an air tight container on the counter for up to 1 week.
Nutrition
Serving: 1biscuitCalories: 124kcalCarbohydrates: 16gProtein: 4gFat: 5gSaturated Fat: 2gTrans Fat: 1gCholesterol: 10mgSodium: 205mgPotassium: 63mgFiber: 1gSugar: 1gVitamin A: 82IUVitamin C: 2mgCalcium: 76mgIron: 1mg
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