Cheddar-Jalapeno Drop Biscuits with Hot Honey Butter

Ingredients

• ---FOR THE BISCUITS---
• 2 1/2 cups all-purpose flour
• 2 teaspoon baking powder
• 2 teaspoon kosher salt
• 1 cup cold unsalted butter, cubed
• 1 1/2 cups grated sharp cheddar cheese
• 1-2 jalapenos, seeded and finely chopped
• 1/2 cup cold buttermilk
• 1 large egg
• ---TO FINISH---
• 1 large egg
• 1 tablespoon milk or cream
• 1/2 cup grated sharp cheddar cheese
• ---FOR THE HOT HONEY BUTTER---
• 1/4 cup unsalted butter, room temperature
• 1 tablespoon runny honey
• 1 teaspoon hot sauce (adjust to taste)
• Pinch of kosher salt

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt. Add the cold butter and use your fingertips to work it in until the mixture resembles coarse crumbs with visible, flattened bits of butter.
3. Stir in the cheddar and the jalapeno.
4. In a small bowl, whisk together the buttermilk and egg, then pour over the dry ingredients. Mix just until the dough comes together and looks shaggy and sticky.
5. Use a large spoon or scoop to drop 8 to 10 mounds of dough onto the prepared baking sheet. In a small bowl, beat the egg with the milk or cream and brush generously over the tops. Sprinkle each biscuit with a bit of the remaining cheddar.
6. Bake for 24 to 30 minutes, or until puffed, deeply golden, and cooked through. If your biscuits are on the larger side, they may take closer to 35 minutes. Don’t be afraid to leave them in longer, especially if the centres feel soft or the bottoms aren’t fully golden.
7. While the biscuits bake, mix the room temperature butter, honey, hot sauce, and salt until smooth and creamy. Taste and adjust the heat to your liking.
8. Serve warm with hot honey butter on the side, or slathered right on top and enjoy!