2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup unsalted butter, cold and diced
1 cup sharp cheddar cheese, shredded
2-3 jalapeños, seeded and finely chopped
3/4 cup buttermilk
Directions
Preheat your oven to 425°F (220°C) and line a baking sheet with foil or parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the cheddar cheese and jalapeños, making sure they are evenly distributed.
Create a well in the center of the mixture, and pour in the buttermilk. Stir until just combined, being careful not to overwork the dough.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
Pat the dough into a 1-inch thick round, and use a biscuit cutter to cut out biscuits.
Place the biscuits on the prepared baking sheet, about an inch apart.
Bake for 12-15 minutes, or until the tops are golden brown and the cheese is bubbly.
Allow to cool slightly before serving warm.Variations & Tips
For a milder version, reduce the number of jalapeños or substitute with diced bell peppers. For an extra cheesy flavor, sprinkle a bit of additional cheddar on top of each biscuit before baking. If you prefer a smokier taste, try adding a pinch of smoked paprika to the dry ingredients. For a fun twist, consider adding crumbled bacon or chopped chives into the dough for even more flavor.
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