Little known fact: John and I *almost* considered serving breakfast at our wedding reception. Even though I was super happy with our taco truck, breakfast would have been a delightful choice too. My love for breakfast is pretty monumental but I don’t eat it on a daily basis. A lot of things contribute to me not eating breakfast in the morning and it’s mainly because I don’t wake up early enough to prepare anything. I marvel at those folks who are able to just wake up, eat breakfast and get their day started. I know that breakfast is the most important meal of the day but I struggle getting around to eating it. Lucky for me, it’s cheesy breakfast biscuits to the rescue.
OK, enough about my inability to eat breakfast during the week. I love biscuits but I have a huge secret. Until recently, I’d never, ever made a biscuit from scratch. It wasn’t because I didn’t think I could follow a recipe, of course, I can. I just didn’t want to deal with the time and in my opinion, drama, that went into it. Flouring the surface, kneading dough – it just all seemed so tiring, therefore, I didn’t bother. When I decided I wanted to tackle the daunting task of biscuit making, I put my big girl pants apron on and got to work. Not to brag or anything [insert brag] but I can’t believe I waited so long to make homemade biscuits – these were so good. I used Chrissy Teigen’s biscuit recipe as a guide but added my own flare to it. You can enjoy these breakfast biscuits on their own or you can make a meal out of it. A good breakfast biscuit should always have a protein and something cheesy to bond it all together.
Easy + cheesy breakfast biscuits
Notes
Keep butter in the fridge until you're ready for it.
Ingredients
- 1 stick cold, unsalted butter (cut into cubes)*
- 3 cups plus 2 tbsp all-purpose flour (plus more for kneading)
- 1 tbsp baking powder
- 1 tsp sugar
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1 jalapeno, seeded & chopped
- 1/2 cup sharp cheddar cheese, shredded
- 1 1/2 cups buttermilk, shaken
Instructions
- Heat oven to 425 degrees.
- Put butter in a small bowl and toss it with 2 tablespoons of flour then put it in the freezer for 5 minutes.
- In a food processor, combine 3 cups of flour, baking powder, sugar, salt and baking soda then pulse in the cold butter (about 20 pulses).
- Transfer the mixture to a large bowl and add in the jalapeno, cheese and buttermilk. Stir until moistened - do not over-mix.
- Transfer the dough to a floured surface, flour your hands and carefully knead the dough. Pat the dough into an 8-inch square and cut into squares or rounds - whatever you prefer.
- Arrange biscuits on a baking sheet and bake for 20 minutes or until golden brown on top.
