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2 cups all-purpose flour
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1 tbsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ tsp garlic powder (optional, for added depth)
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½ cup unsalted butter (cold, cubed)
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1 cup sharp cheddar cheese, shredded
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1–2 jalapeño peppers, finely chopped (adjust to spice preference)
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¾ cup sour cream
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¼ cup milk (or buttermilk, for richer flavor)
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1 egg (for egg wash – optional)
Preparation:
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Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper.
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Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.
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Cut in the butter: Add cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to break it down until the mixture resembles coarse crumbs.
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Add cheese and jalapeños: Stir in the shredded cheddar and finely chopped jalapeños.
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Combine wet ingredients: In a separate bowl, whisk together sour cream and milk. Add to the dry ingredients and gently mix until just combined—don’t overmix.
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Shape the dough: Turn dough onto a floured surface, gently pat into a 1-inch thick round. Cut with a biscuit cutter or shape into rustic rounds by hand.
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Optional egg wash: For a golden top, brush with a beaten egg.
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Bake: Place biscuits on the tray and bake for 12–15 minutes, until golden brown and puffed.
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Cool slightly before serving warm with butter, honey, or hot sauce.
Serving and Storage Tips:
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Serve warm with butter, honey, or a dollop of sour cream. They’re also excellent with soups and chili.
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To store: Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
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Reheat: Warm in the oven at 300°F (150°C) for 5–7 minutes to revive crispness.
Variants:
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Extra cheesy: Use a mix of cheddar and pepper jack for even more flavor.
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Herbed version: Add 1 tsp chopped chives or fresh thyme for an earthy touch.
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Bacon twist: Mix in ¼ cup of cooked, crumbled bacon for a savory, smoky addition.
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Sweet-spicy combo: Drizzle with honey butter for a sweet counterbalance to the heat.
FAQ:
Q: Can I make these less spicy?
A: Yes! Remove jalapeño seeds and veins or use just one small pepper for a milder version.
Q: Can I use Greek yogurt instead of sour cream?
A: Absolutely. Full-fat Greek yogurt offers a similar tang and texture.
Q: Do these freeze well?
A: Yes, freeze baked and cooled biscuits for up to 2 months. Reheat directly from frozen.
Q: Can I use pre-shredded cheese?
A: Freshly shredded cheese melts better, but pre-shredded will still work in a pinch.
Q: What pairs well with these biscuits?
A: Chili, barbecue, fried chicken, or scrambled eggs—they’re versatile and bold!
