Delicious Dish Tuesday: Jalapeno Cheddar & Chive Biscuits

Welcome to another week of Delicious Dish Tuesday... This week I am sharing my Jalapeno Cheddar & Chive Biscuits with you...This was a hit with my family... I hope you enjoy it as much as we did... Also make sure you stop by the host's pages to see the great recipes they are showing and their favorite picks from last weeks recipes submitted Amanda of Coping with Frugality,  Johanna of Mama Chocolate and Alesha of Full Time Mama...  

What You'll Need:

3 cups all purpose flour (I used wheat)

1 tablespoon sugar

4 1/2 teaspoons baking powder

3/4 teaspoon cream of tarter

3/4 teaspoon salt

3/4 cup buttermilk, plus more for topping

1 egg

3 ounces sharp cheddar cheese, diced small

1 jalapeno, seeded and minced

3 tablespoons minced chives

3/4 cup unsalted butter, cold and cut into small cubes

Coarse sea salt for topping

What To Do:

Preheat oven to 425 degrees F. Line baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, cream of tarter and salt. 

In a small bowl, toss together the cheddar cheese, jalapeno and chives.

Add the butter to flour mixture and use a pastry blender (or your fingers) to work the butter into the flour mixture until it resembles coarse meal with the bits of butter the size of small peas or oat flakes.

Toss the cheese mixture into the flour mixture. Create a well in the center of the flour mixture and add the buttermilk mixture all at once. Toss together with a fork making sure that all of the flour bits are moistened by the buttermilk. Dump the biscuit dough onto a lightly floured surface and knead briefly, just enough to bring the dough together.

Pat the dough into a 1 1/2-inch-thick circle. Using a 2 1/2-inch circle biscuit cutter to cut the dough into rounds (or use a knife to cut them roughly into circles). Gather the dough scrapes, pat into a new circle and cut more rounds. Repeat until all of the dough has been used. 

Place the biscuits on the prepared baking sheets, brush the tops with the buttermilk and sprinkle them with the sea salt. Bake 12 to 15 minutes, or until golden brown on top. 

If you have any leftovers, store them in an airtight container at room temperature. You can eat them straight from there the next day, or reheat in a 350 degree oven until warmed through.