remember when i talked about how biscuits can be both sweet and savory? well, here is an awesome savory biscuit. i was looking for another savory baked good where i could use up the rest of the jalapeño cilantro cheese that i used in these muffins, and i’m so glad i ended up with these.
these biscuits are soft, light, and fluffy. they have little pockets of gooey cheesy goodness throughout, with a very faint kick of spice. they are delicious and comforting, and it’s hard to stop at just one. i like eating them by themselves for breakfast or as a snack, but they would also be excellent as a side dish for lunch or dinner.
light, tender, flaky biscuits, filled with pockets of jalapeño cilantro cheese.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 6 tablespoons cold earth balance
- 1 cup buttermilk
- 3/4 cup grated jalapeño-flavored cheese, like the jalapeño-cilantro one here
- preheat the oven to 400°F and line a baking sheet with parchment paper.
- in a large bowl, combine the flour, baking powder, salt, and garlic powder. using your fingers, work in the earth balance until it is in chunks the size of peas. add the buttermilk and mix until it is just barely combined. gently fold in the cheese.
- using your hands, drop the dough in 1/4 cup-mounds about 2 inches apart on the prepared baking sheet. bake the biscuits for 15-18 minutes, until they are golden at the edges. take them out of the oven and enjoy them warm, or move them to a wire rack to cool completely.