- 2 cups all-purpose flour
- 1 TBSP baking powder
- 1/4 tspn baking soda
- 1 pinch sugar (approx 1/4 of 1/8th tspn)
- 1 tspn salt
- 1/2 tspn ground black pepper
- 5 TBSP cold butter (do not soften)
- 1 cup cold buttermilk
- 1/2 cup extra sharp cheddar cheese, coarsely grated
- 1/2 cup Queso Fresco, coarsely grated
- 3 jalapenos, finely chopped
Preheat the oven to 425 and lightly grease a baking sheet.
Note:If doubling recipe, make as 2 separate batches.
In a bowl, combine flour, baking powder, baking soda, sugar, salt and pepper. Using 2 table knives (or a pastry blender), cut cold butter into the flour mixture. Cut until mixture resembles coarse crumbs.
Pour cold buttermilk, cheese and jalapenos into the center of the mixture. Mix until just combined.
Transfer the mixture onto a lightly floured surface and sprinkle with a little more flour. Knead dough 5 to 6 times. Roll into a 1/2 inch-thick slab and place on baking sheet. Alternately, roll into a 1/2 inch-thick sheet and cut into 2” diameters (or desired) biscuit size and place on baking sheet about 1/2 inch apart. Bake for 15-18 minutes until raised and golden brown. If cooked as a slab, cut slab into squares and serve.