Check Out Our "Best of Salt Lake City" Jalepeno & Cheddar Biscuits on FOX 13's The Place

Check Out Our "Best of Salt Lake City" Jalepeno & Cheddar Biscuits on FOX 13's The Place

We were excited to be invited to be on FOX 13's The Place to share more about Flourish and prepare our famous jalapeno & cheddar biscuits! 

The biscuits, named best in the city by The City Weekly, are a perfect addition to any brunch, tailgate, or family meal. In case you missed the show, we've included the recipe below. You can also purchase the biscuits at our storefront or order them online for pickup! 

Jalepeno & Cheddar Biscuits 
Yield 8

All purpose flour - 3 level cups
Baking powder - 1 tablespoon
Kosher salt - 1 and 1/2 teaspoons
Unsalted butter, frozen - 8 oz
Sharp cheddar, shredded - 4 oz
Green onions, thinly sliced - 4 each
1 small jalapeño, ribs and seeds discarded, finely diced.
Cold buttermilk, well shaken - 8 fluid ounces

Combine flour, baking powder and salt in a large bowl.
Grate frozen butter with a box grater and toss with dry ingredients.
Add shredded cheddar, sliced green onions, and diced jalapeño, toss together.
Stir in buttermilk, combine just until mixture looks shaggy.
Turn out onto a floured board and knead just until mixture comes together.
Gently roll out into a rectangle about 1 inch thick. Fold dough in half. Repeat process 2 more times. Be careful not to overwork dough.
Roll into a rectangle approximately 10x 5 inches. With a sharp knife cut just enough of the edges to form sharp even sides. This will give you a nice straight rise on the biscuits. Cut long side into 4 columns, turn and cut in half. This will give you 8 squares approximately 2x2 inches.
Preheat oven to 375 degrees
Place biscuits on a parchment paper-lined baking sheet a couple of inches apart. Top each biscuit with a small amount of shredded cheddar.
Bake 20-30 minutes or until golden brown and firm to the touch.