Cheddar-Jalapeno Drop Biscuits

My friends, I am not a baker. No, I lack the variety of skills that one might consider essential to baking effectively: patience, time, energy, an OCD-like drive to make exact measurements, or a willingness to inhale flour particles day and night. Perhaps more daunting to me is the ever-present fear of one misplaced measurement leading to huge mistakes that will rob me of an afternoon's worth of work. Then, a month ago, I ate some cheddar-jalapeno biscuits at a coffee shop and my general fear and dislike of baking quickly disappeared.  Those sweet and spicy savories have been dancing in my head ever since. I wanted more biscuits, and I wanted to make them. Crazy, right? The result was biscuits that were surprisingly easy to make and were perfect with my breakfast this past weekend.

Cheddar-Jalapeno Drop Biscuits (makes about 12 biscuits)

- 2 1/4 c. all-purpose flour
- 3/4 cold, unsalted butter cut into small pieces
- 1 c. buttermilk well shaken
- 2.5 tsp. baking powder
- 3/4 tsp. salt
- 3/4 tsp. baking soda
- 1 tbsp. sugar
- 4 tbsp. jalapenos finely diced
- 8 oz. grated cheddar cheese 
- 1/4 tsp. black pepper
- a pinch of cayenne pepper


1. Set your oven to 425 degrees. In a bowl whisk together the flour, baking powder, salt, baking soda, sugar, black pepper, and cayenne pepper.

2. Cut the butter into small pieces and rub the butter by hand into the dry ingredients until the mixture becomes coarse. OR, another, faster, option is to place the dry ingredients and the butter into a food processor to mix them together.
3. Next add the cheddar cheese and jalapenos and mix well.

4. Slowly add the buttermilk into the bowl until you have a sticky dough. 
5. Cover a baking sheet with parchment paper. Using a 1/4 c. of dough per biscuit drop the biscuits onto the parchment paper keeping them around 2 inches apart.

6. Bake for 15 - 18 minutes, or until golden brown on top. Serve warm with breakfast (or at any point during the day).