Ingredients
16
16 servings
- ā¢1 large egg
- ā¢1 tablespoon water
- ā¢3 cups all-purpose flour
- ā¢1 tablespoon baking powder
- ā¢1 tablespoon white sugar
- ā¢1.5 teaspoons salt
- ā¢0.5 teaspoon ground black pepper
- ā¢0.5 cup unsalted butter, cubed
- ā¢16 ounces sharp Cheddar cheese, shredded
- ā¢4 medium jalapeno peppers, seeded and minced
- ā¢1 cup buttermilk, or more as needed
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Whisk egg and water together for egg wash.
- Combine flour, baking powder, sugar, salt, and pepper in a large bowl. Cut in butter with a pastry blender or fork until pea-sized lumps remain. Add Cheddar cheese and jalapeno peppers; toss in the flour mixture to prevent the cheese from clumping. Add 1 cup buttermilk and mix until a sticky dough forms. Only add additional buttermilk if absolutely necessary.
- Form dough into a ball and turn out onto a lightly floured surface. Divide in half and form each piece into a 3/4-inch thick circle. The circles should measure about 8 inches in diameter, but the thickness is more important that the diameter. Cut each circle into 8 wedges. Transfer wedges to the prepared baking sheet, leaving at least 1/2 inch between each one. Paint the top of each wedge with egg wash.
- Bake in the preheated oven until golden brown, 22 to 23 minutes. Serve warm.
Nutritional Facts
Per 16 servings
- Calories: 266
- Carbohydrate: 20g
- Fat: 16g
- Fiber: 1g
- Protein: 11g
- Sugar: 2g
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