Cheddar-Jalapeño-Green Onion Biscuits - Recipe from Bake from Scratch

      For a simple yet flavorful recipe, these mildly spicy biscuits are a great choice. Using the sheet pan for serving, a dozen flaky biscuits can easily transition from the oven to the gathering in no time. Staying in? You can freeze the separated biscuits in an airtight container; just reheat one in the microwave for a quick breakfast.

      Yields 12 biscuits.

      4 cups (500 grams) all-purpose flour

      2 tablespoons (24 grams) granulated sugar

      1½ tablespoons (22.5 grams) baking powder

      1 tablespoon (9 grams) kosher salt

      ¼ teaspoon (1.25 grams) baking soda

      1 cup (227 grams) cold unsalted butter, cubed

      1 cup (113 grams) shredded Cheddar cheese, divided

      ½ cup (35 grams) sliced green onion, plus extra for garnish

      ¼ cup (50 grams) seeded diced fresh jalapeño

      1½ cups (360 grams) cold whole buttermilk

      1 tablespoon (14 grams) salted butter, melted

      Softened butter for serving

      Preheat the oven to 425°F (220°C). Line a 13x9-inch rimmed baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Add the cold butter, tossing to coat. Using a pastry blender or two forks, cut in the butter until the mixture is crumbly and the butter pieces are the size of peas. Stir in ¾ cup (85 grams) of cheese, green onion, and jalapeño. Then add the cold buttermilk and stir with a fork until a shaggy dough forms.

      Transfer the dough to a lightly floured surface and pat it into a 9-inch square (approximately 1 inch thick). (The dough will be crumbly.) With a bench scraper, cut the dough into fourths. Stack the fourths and pat or roll into a 9-inch square. Repeat this process two more times. Gently pat the dough into a 12x7½-inch rectangle. Using a bench scraper or knife, cut the rectangle into 12 (3x2½-inch) rectangles, placing them ¼ inch apart on the prepared pan. Freeze for at least 15 minutes.

      Brush the tops of the dough with melted butter. Bake for 15 minutes. Sprinkle with the remaining ¼ cup (28 grams) of cheese, and continue baking until an instant-read thermometer reads 200°F (93°C) in the center, which will take an additional 10 to 15 minutes. Sprinkle with green onion. Allow to cool on the pan for 5 minutes before serving warm with softened butter.

      We'd love to hear how it turned out!