Fluffy biscuits blend cheddar, cranberry, and jalapeño for tangy, savory bite. Great festive appetizer or side.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon sugar
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon garlic powder
→ Wet Ingredients
06 - 1/2 cup unsalted butter, cold and cubed
07 - 3/4 cup cold buttermilk
08 - 1 large egg
→ Flavorful Additions
09 - 1 cup sharp cheddar cheese, shredded
10 - 1/2 cup dried cranberries, roughly chopped
11 - 1 small jalapeño, seeded and finely diced
12 - 2 tablespoons fresh chives, finely chopped
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, sugar, salt, and garlic powder.
03 - Add cold, cubed unsalted butter to the dry mixture. Cut in butter using a pastry cutter or fingertips until the mixture forms coarse crumbs.
04 - Gently stir in sharp cheddar cheese, chopped dried cranberries, diced jalapeño, and fresh chives.
05 - In a separate bowl, whisk together cold buttermilk and egg. Pour mixture into the bowl with dry ingredients and stir until just combined. Avoid overmixing.
06 - Transfer dough onto a lightly floured surface and pat gently into a rectangle approximately 1 inch thick.
07 - Cut rounds with a 2.5-inch biscuit cutter, placing each on prepared baking sheet. Gather and reuse scraps as needed.
08 - Bake for 16 to 18 minutes, or until golden brown and cooked through.
09 - Transfer biscuits to a wire rack to cool slightly. Serve warm, optionally accompanied by cranberry jalapeño dip or whipped butter.
