Go Back
Print

Cheddar Serrano Biscuits

Servings 8 biscuits

Ingredients

  • 2 cups flour
  • 2 tbs. sugar
  • 1 tbs. baking powder
  • 1 tsp. salt
  • 1 tsp black pepper
  • 1/2 cup cold butter
  • 2-3 chopped Serrano peppers
  • 1 cup shredded cheddar cheese
  • 3/4 cups cold buttermilk + 2 tbs
  • Flakey salt to top

Instructions

  1. Line a large baking sheets with parchment paper or a non-stick sheet. In a large bowl, stir together the flour, sugar, baking powder, salt, and pepper. Using a pastry cutter or your hands, cut in the shortening until the mixture has small, pea-sized chunks of shortening throughout. Toss in the chopped Serranos and shredded cheddar cheese until everything is well coated in flour. Stir in the buttermilk until the dough begins to form.

  2. Turn the dough out onto a floured surface, and knead together gently. It will still be fairly dry at this point. Pat the dough into a large rectangle, and use a bench scrapper to help you fold the dough in half. Repeat the patting and rolling process 3-4 times, or until the dough has come together into a cohesive rectangle.
  3. Pat it into a large rectangle that is about 3/4-1 inch tall. Use a 2 inch cutter to cut your biscuits and place them onto your prepared baking sheet. You can pat and re-cut the scraps once, and you should end up with 8 biscuits total.
  4. Chill the biscuits in the refrigerator for 20 minutes. Don’t skip this step! While the dough is chilling, preheat your oven to 400 degrees.
  5. Brush the tops of the biscuits generously with buttermilk, and sprinkle flakey salt optionally on top. Bake for 13-15 minutes, or until tall and just golden on top.