Layered Jalapeño Cheddar Biscuits with Salted Honey Butter.
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 2 cups shredded sharp cheddar cheese
- 1-2 jalapeños, seeded, if desired, and chopped
- 2 sticks (16 tablespoons) cold salted butter, cubed, plus melted butter, for brushing
- 1 cup cold buttermilk
- 4 ounces cold cream cheese, sliced into 3 slices
- 4 tablespoons salted butter, at room temperature
- 3 tablespoons honey
- flaky sea salt
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Instructions
- 1. Preheat the oven to 400 degrees F.
- 2. In a food processor, combine the flour, baking powder, salt, and butter. Pulse until the mix clumps together to form larger pea-size balls. Add the cheddar and jalapeños, pulsing 1-2 times to combine. Drizzle in the buttermilk until the dough is "shaggy" looking. The dough will be a little dry.
- 3. Turn the dough out onto a clean surface and pat into a 1-inch thick square. Cut the dough into 4 pieces. Add 1 slice of cream cheese to 3 of the squares, gently pressing to flatten. Stack the cream cheese topped pieces on top of each other. Add the final piece (with no cream cheese) on top of the stack (see above photos). Press down to flatten. Dust the surface with flour and roll the dough into a 1 inch thick rectangle. Cut into 12 biscuits. Transfer to a parchment-lined baking sheet and freeze 10-15 minutes, to chill.
- 4. Remove the biscuits from the freezer and brush with melted butter. Transfer to the oven and bake for 20-25 minutes, until golden on top.
- 5. Meanwhile, make the honey butter. In a small bowl, combine the butter, honey, and a pinch of flaky sea salt. Serve the biscuits warm with honey butter and flaky salt.
Source
Original recipe: View Original