Spicy Jalapeño Cheddar and Sour Cream Biscuits

Preheat the oven

• Set to 425°F (220°C) and line a baking sheet with parchment paper.

Mix dry ingredients

• In a large bowl, whisk flour, baking powder, salt, garlic powder, and cayenne pepper.

Cut in butter

• Use a pastry blender or two knives to cut in the butter until mixture resembles coarse crumbs.

Add cheese and peppers

• Stir in cheddar cheese and chopped jalapeños.

Mix wet ingredients

• Add sour cream and milk, mixing just until dough comes together (do not overmix).

Shape the dough

• Turn onto a floured surface, knead gently, and roll to 3/4-inch thickness.

• Cut rounds with a biscuit cutter.

Bake

• Place on prepared sheet and bake 12–15 minutes, until golden brown.

• Cool slightly on a wire rack before serving.