Cheesy Jalapeño Chili Garlic Biscuit (Printer View)

Fluffy cheese-studded muffin balls with jalapeños and chili-garlic kick; great for entertaining or breakfast.

# Components:

01 - 2 cups all-purpose flour

02 - 2 teaspoons baking powder

03 - 1/2 teaspoon baking soda

04 - 1/2 teaspoon salt

05 - 1/2 teaspoon chili powder

06 - 1/2 teaspoon garlic powder

07 - 4 tablespoons unsalted butter, cold and cubed

08 - 1 cup shredded sharp cheddar cheese

09 - 1 cup buttermilk

10 - 2 medium jalapeños, seeded and finely diced

11 - 2 cloves garlic, minced

12 - 2 tablespoons chopped fresh chives (optional)

13 - 2 tablespoons melted butter

14 - 1/4 teaspoon chili flakes (optional)

01 - Preheat oven to 400°F. Grease a 12-cup muffin tin or line with paper liners.

02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, chili powder, and garlic powder.

03 - Add cold butter cubes to the flour mixture. Use a pastry cutter or fork to incorporate butter until the mixture forms coarse crumbs.

04 - Fold in shredded cheddar, diced jalapeños, minced garlic, and chopped chives if using.

05 - Pour in buttermilk and gently mix until just combined. Dough should be sticky—do not overmix.

06 - With a large spoon or cookie scoop, divide dough evenly among muffin cups, rounding each portion into balls.

07 - Bake for 16 to 18 minutes, or until golden brown and a toothpick inserted in the center withdraws clean.

08 - Remove from oven and immediately brush tops with melted butter. Sprinkle with chili flakes if desired.

09 - Allow to cool for 5 minutes before removing from pan. Serve warm.

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Substitute Monterey Jack or pepper jack cheese for a unique flavor twist
These freeze well; simply reheat at 350°F (175°C) for 8–10 minutes for fresh taste

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