Jalapeno Cheddar Biscuits with Regenerative Organic Red Fife & White Sonora All-Purpose Flour Blend

Ingredients

• 58 g cold cubed unsalted butter (cube and then freeze for 10-15 minutes before cutting in)
• 180 g Red Fife & White Sonora All Purpose Flour-T85 Sift (plus a little more for dusting)
• 1 Tbsp baking powder
• 2 tsp sugar
• ½ tsp salt
• 1½ tsp garlic powder
• 3 Tbsp fresh jalapeno peppers, finely chopped (adjust to your heat preference)
• 56.5 g sharp cheddar cheese, shredded (we used organic sharp cheddar)
• 120 g buttermilk, cold (Make your own: We use Alexandre Farms Milk + 1 Tbsp lemon juice, let sit 5 minutes)
• 6 jalapeno slices for topping (optional)

Instructions

Heat your oven to 400°F and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar, salt, and garlic powder. Scatter the cold butter cubes over the flour mixture and work them in with a pastry cutter or fork until you have coarse, pea-sized crumbs.

Toss in the shredded cheddar and chopped jalapenos, coating them with the flour mixture. Pour in the cold buttermilk and gently mix with a wooden spoon or your hands just until the dough starts to come together. It should look shaggy and rough—don't incorporate all the flour yet.

While there are still dry bits visible, turn the dough out onto a lightly floured surface and pat it into a rough rectangle about ½-inch thick. Cut the rectangle into thirds and stack those thirds on top of each other, pressing any loose flour and crumbs into the layers as you stack. Use a bench scraper if helpful.

Pat the stacked dough down into another rectangle, then cut into thirds and stack again. This creates those flaky layers. Give it one final gentle press until it's about ½ to ¾-inch thick.

Use a 2-3 inch biscuit cutter or glass to cut out your biscuits, pressing straight down without twisting. Gently work the scraps together and cut again until you have 5-6 biscuits total.

Place biscuits on your prepared baking sheet and top each with a jalapeno slice if using. Transfer to the freezer for 10-15 minutes before baking—this helps them rise tall instead of spreading wide (though we love them either way, especially the wider ones for dunking in soup!).

Brush the tops with melted butter, then bake for 20-23 minutes until golden brown on top with crispy, cheese-crusted bottoms. Brush again with warm butter while hot and serve immediately.

Why This Flour Blend?

The combination of White Sonora's tender, buttery crumb and Red Fife's nutty depth creates biscuits that are both light and flavorful—the best of both heritage wheats in one bite.