Jalapeño Cheese Biscuits

Directions

1. 1
   Preheat the oven to 425F with a rack in the centre of the oven.
2. 2
   In a large bowl, whisk together the flour, salt, sugar, baking powder, baking soda and mustard powder, if using.
3. 3
   Add the cold butter pieces and a pastry cutter or your fingers, cut the butter into the flour mixture until the butter pieces are roughly pea-sized.
4. 4
   Add 1 cup of the shredded cheese and the jalapeños and stir to combine.
5. 5
   Pour about half of the the buttermilk over the flour mixture and using a fork, stir in. Continue adding the remaining buttermilk, a bit at a time, until the dough is evenly moistened, but not sticky. You may not need all of the buttermilk, or, if the dough seems dry and won’t come together, drizzle in additional buttermilk, a tiny bit at a time, just until it forms a rough mass.
6. 6
   Place the dough onto a lightly floured surface and fold it gently a few times until it comes together. Pat the dough into a rectangle about 1-inch thick. Using a sharp knife, cut the dough into quarters. Stack the pieces on top of each other, then pat or gently roll into a rectangle about 4 x 8 inches.
7. 7
   Transfer the dough to a plate or baking sheet and freeze for 15 minutes.
8. 8
   Line a large baking sheet with parchment paper.
9. 9
   Sprinkle the remaining 1/2 cup of cheddar cheese into eight piles at least 2-inches apart.
10. 10
    When dough has chilled, cut into eight even pieces.
11. 11
    Place a biscuit on top of each mound of cheese, ensuring the cheese peeks out a bit around the biscuit.
12. 12
    Brush the tops of the biscuits with buttermilk and sprinkle with flaky salt.
13. 13
    Bake for 20 to 25 minutes, or until edges and tops are golden. Cool on the pan for 5 minutes before serving.