Makes 12 biscuits
You can use the layering and folding technique described here to add a wide variety of garnishes to your biscuits. Instead of jalapeños, try finely diced ham, grated cheese, or diced roasted peppers.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/3 cup butter, diced
- 3/4 cup buttermilk
- 2 teaspoons minced jalapeño pepper
- Pinch freshly ground black pepper
Directions
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Preheat the oven to 425°F. Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
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Sift the flour, baking powder, and salt into a large bowl. Add the butter and cut it into the dough until it looks like a coarse meal. You should still be able to see small pieces of butter.
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Add the buttermilk to the flour mixture, stirring until barely combined. The dough will look coarse and shaggy at this point.
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Transfer the dough to a lightly floured work surface and press into a ball and knead once or twice. Press or roll out to a thickness of 1/2-inch. Sprinkle the jalapeños and black pepper over two-thirds of the dough. Fold the dough in thirds, like a letter, and roll the dough out to 1/2 inch thick. Cut out the biscuits using a 2 1/2-inch cutter. Gather scraps together, re-roll, and cut additional biscuits. Place the biscuits on the prepared pan about 1 inch apart. Refrigerate uncovered for 15 minutes.
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Bake the biscuits until they have risen and the tops are golden brown, 18 to 20 minutes. Serve very hot, directly from the oven.
