Cheddar and Jalapeno Biscuits
1 1⁄2 cups all-purpose flour
2 1⁄4 tsp baking powder 1⁄4 tsp baking soda
1 tsp salt
6 tbsp cold butter
1 egg yolk
1⁄2 cup buttermilk
12 sprigs of chives
1 cup diced sharp cheddar cheese smoked paprika (for sprinkling)
sea salt (for sprinkling) fresh ground black pepper (for sprinkling)
Preheat oven to 425F.
Finely dice a jalapeño and discard the seeds. Dice a block of sharp cheddar cheese, until you have about a cup. Finely slice the chives. Set aside the jalapeño, cheese and chives. In a measuring cup, add the buttermilk and egg yolk and whisk together; set aside.
In a large bowl, whisk together the flour, baking powder, baking soda and salt. Slice the butter in tablespoon sizes and mix it into the flour with your hands, until you have pea-sized pieces of dough. Add the buttermilk-egg mixture and knead with your hands until everything is incorporated. Don't knead too much, otherwise the biscuits will get tough, just do it until everything is vaguely mixed into a shaggy dough. Add the jalapeño, chives and cheddar and again knead for a few seconds until it all comes together.
Pat the dough down into a 1-inch thick circle. Using a cookie cutter (I used the rim of a water glass), cut out circles of dough and place them on a baking sheet. Mine had about a 2-inch diameter and I ended up with 8 biscuits. Sprinkle the biscuits with a bit of smoked paprika, sea salt and black pepper.
Bake at 425F for about 15 minutes, until they turn golden brown and are fully baked. Allow to cool at room temperature for about 5 minutes before serving. A couple of these + a mug of hot coffee = awesome weekend breakfast.