- 3 c soft white flour
- 4 1/2 t baking powder
- 2 t kosher salt
- 1 7/8 c heavy cream
- 1/2 lb very sharp cheddar, cut into small cubes or coarsely grated
- plus an extra 1/4 c (opt.)
- 2-4 jalapeños, minced, about 1/4-1/3 c total, depending on your preference
Sift the flour, baking powder and salt together in a large bowl. Add in the cubed cheese and jalapeños. Be sure to check the chilies’ heat level and decide how much of the inner membranes you want to leave in, if any. Make sure the cheese and chillies are evenly distributed throughout the flour mixture. Add in the cream and mix with a large wooden spoon until it just comes together in a shaggy ball. Be very careful not to overmix or else they will become tough instead of tender and flaky. Using either a dough/batter scoop or a large spoon, scoop balls of dough onto a parchment-lined baking sheet, 2 inches apart. Brush the tops with cream and sprinkle with more shredded cheese if desired. Bake until golden brown at 450°F for about 12-15 minutes. Let cool and serve.
Makes 24 1 1/2″ small biscuits or about 12-16 large ones.