oven-baked cheddar jalapeño biscuits

Preheat your oven to 425°F (220°C) and line a baking sheet with foil or parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Stir in the cheddar cheese and jalapeños, making sure they are evenly distributed.

Create a well in the center of the mixture, and pour in the buttermilk. Stir until just combined, being careful not to overwork the dough.

Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.

Pat the dough into a 1-inch thick round, and use a biscuit cutter to cut out biscuits.

Place the biscuits on the prepared baking sheet, about an inch apart.

Bake for 12-15 minutes, or until the tops are golden brown and the cheese is bubbly.

Allow to cool slightly before serving warm.

For a milder version, reduce the number of jalapeños or substitute with diced bell peppers. For an extra cheesy flavor, sprinkle a bit of additional cheddar on top of each biscuit before baking. If you prefer a smokier taste, try adding a pinch of smoked paprika to the dry ingredients. For a fun twist, consider adding crumbled bacon or chopped chives into the dough for even more flavor.