Ingredients -
3 cups all-purpose flour
3 tbsp Wood’s Vermont Maple Sugar
1/2 tsp salt
4 tsp baking powder
1/2 tsp cream of tartar
3/4 cup COLD butter
1 egg
1 1/2 cup whole milk
1 cup shredded cheddar cheese
2 tbsp Jalapeno peppers – chopped* -optional
Directions -
Preheat oven to 400 degrees.
The secret to excellent biscuits is COLD BUTTER. Really cold. Do not let the butter soften before the biscuits even go in the oven.
Combine the dry ingredients in a large bowl.
Use a pastry cutter to cut cold butter into the flour mixture, creating pea-sized pieces of butter throughout the dough.
Whisk the milk and egg then add until the ingredients are combined.
Add Jalapeno peppers and combine them into the dough.* (optional)
The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
Turn the dough out onto a generously floured surface. Sprinkle some flour onto the top of the dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
Pat or roll the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I can get up to 12 biscuits.
Place the biscuits on a lightly greased baking sheet or parchment-lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
For extra yumminess, brush the tops of the biscuits with melted butter...
Bake for 15—17 minutes.