Jalapeno and Cheddar Buttermilk Biscuits

Ingredients 

• 2 cups all-purpose flour 

• 2 teaspoons baking powder 

• 1 tablespoon toasted whole milk powder 

• ¼ teaspoon baking soda 

• 1 teaspoon salt 

• 7 tablespoons unsalted butter, chilled in the freezer and cut into thin slices 

• ¾ cup cold buttermilk 

• 1 green jalapeno pepper, stem and seeds removed, then finely chopped

• 1 red jalapeno pepper, stem and seeds removed, then finely chopped

• 4 oz white cheddar, grated

• 2 tablespoons buttermilk for brushing

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Directions 

• • • • • Preheat oven to 425 degrees F (220 degrees C). (I used the convection oven set at 325°F and they came out beautifully at 12 minutes)

        • Line a baking sheet with a silicone baking mat or parchment paper. 

        • Toast one tablespoon of whole milk powder over medium heat.  Remove from the burner just as the powder begins to brown.  It will continue to brown when it's off the heat.  And you don't want to overcook it!!  Let it cool for a couple of minutes.  

        • Whisk flour, toasted milk powder, baking powder, baking soda, and salt together in a large bowl.

        • Add cold butter slices and cut into the flour with a pastry blender until the mixture resembles coarse crumbs.

        • Make a well in the center of the mixture. Pour cold buttermilk into the well and stir gently until just combined.

        • Add jalapenos and cheese and stir gently until combined.  

        • Turn dough onto a floured work surface and pat it together into a rectangle.

        • Fold the rectangle in thirds. Turn the dough a half turn, gather any crumbs, and flatten the dough back into a rectangle. Repeat twice more, folding and pressing the dough three times.

        • Roll dough on a floured surface.  You have a choice: roll to 1/2 inch thick, producing about 12 biscuits, roll to 3/4 inch thick and get about nine biscuits, or roll to 1 inch thick and get about six biscuits.  (I like the 3/4 and 1-inch-thick versions because I like thick biscuits.  Don't bother with a round biscuit cutter, just cut into rectangles.  

        • Transfer the biscuits to the prepared baking sheet.

        • Press an indent into the top of each biscuit with your thumb.

        • Brush buttermilk over the tops.

        • Bake in the preheated oven until biscuits are flaky and golden brown, about 15 minutes in a regular oven at 425 degrees or 12 minutes in a convection oven at 325 degrees.  You might want to set your timer a minute earlier to check them.  And if you go thick on the biscuits, they may need an extra minute or two in the oven.  

        • Enjoy!