EXTRA SHARP CHEDDAR AND JALAPEÑO BISCUITS

Extra Sharp Cheddar and Jalapeño Biscuits


Makes                          10-12
Hands-On Time           10 minutes
Total Time                    30 minutes

Ingredients

2 1/2 Cups all-purpose flour

1 Tablespoon baking powder

1 teaspoon salt

1 teaspoon sugar

1 stick salted butter, cut into pieces

1-3 Tablespoons of Little Bird Original FireBites, chopped

1/2 Cup extra sharp white cheddar, shredded

3/4 Cup buttermilk

1 Tablespoon butter, melted

Breakfast Sausage Patties, Poached Eggs to serve

Directions

Preheat oven to 425ºF.

Combine flour, baking powder, salt, and sugar in the bowl of a stand mixer.

Add butter and mix on low until the dough is coarse, resembling sand.

Add chopped Little Bird Original FireBites, cheese, and buttermilk and mix gently until just combined.

Transfer to a work area that’s been dusted with extra flour, knead very gently then pat dough into a mound that is approximately 1/2″ thick.

Using a biscuit cutter or the mouth of a glass, cut out biscuits and lay them on a parchment-paper lined baking sheet.

Brush tops with melted butter.

Bake for 17-20 minutes on the top rack of your oven, until golden brown.

If using, now is the time to prepare your breakfast sausages and poached eggs.

Remove baking sheet from the oven and allow biscuits to cool just enough to handle, then split in half and assemble your breakfast sandwich.

Recipe Gallery

Note: These are really nice when served with some homemade Jalapeño Refrigerator Pickles.


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