Cheddar Jalapeno Biscuits

These Cheddar Jalapeno Biscuits are a great addition to just about any meal.

Not only are they easy to make, but they're quick too.

Crusty on the outside, fluffy & tender on the inside. Perfection!

Linked with Weekend Potluck & Foodie Friday.

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Cheddar Jalapeno Biscuits
10-11 Biscuits

2 1/4 cups flour
2 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick cold butter, cubed (I use salted)
1 cup extra sharp cheddar cheese, grated
1/4 - 1/3 cup finely diced pickled jalapenos (I use 1/3 cup)
1 cup cold milk
1 egg, beaten

Line a baking sheet with parchment paper.

Whisk flour, sugar, baking powder, baking soda and salt. Add cubed butter and use a pastry blender or your hands to blend until it resembles very course crumbs with some butter the size of small peas.

Gently fold in cheese and jalapenos. Gently stir in milk until a shaggy dough forms.

Turn dough out onto a lightly floured surface and gently knead until it comes together.

Pat dough out to 1/2 inch thick circle. Cut out biscuits with 3 inch cutter.

Place biscuits on the prepared baking sheet and freeze 30 minutes. (Can be frozen up to a week)

Heat oven to 375*.

Brush biscuits with beaten egg and bake in preheated oven until golden brown, 15-17 minutes.