Southern Pepper Jelly Biscuits

Step 1

Position a rack in the upper third of your oven and preheat to 425°F. Line a large baking sheet with parchment paper.

Step 2

In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 0.75 teaspoon kosher salt. The baking powder should be evenly distributed — this helps the biscuits rise tall and fluffy.

Step 3

Add 6 tablespoons of cold unsalted butter, cut into small cubes. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse breadcrumbs with pea-sized pieces of butter still visible. Cold butter creates steam pockets that make biscuits flaky — do not overwork this mixture.

Step 4

Fold in 0.75 cup finely grated sharp cheddar cheese — use a rubber spatula and stir gently until the cheese is evenly distributed throughout the dry mixture.

Step 5

Pour 0.75 cup cold whole buttermilk into the dry mixture. Using a rubber spatula, gently fold the buttermilk into the flour just until the dough comes together — it should look shaggy and slightly wet, not smooth. Overworking develops gluten, which makes biscuits tough.

Step 6

Turn the dough out onto a lightly floured work surface. Using your hands, gently shape it into a thick disk about 1 inch tall. Do not knead it — rough, loose texture in the dough is what creates a tender, flaky crumb.

Step 7

Using a 2-inch round biscuit cutter or the rim of a drinking glass, cut out 12 biscuits from the dough, pressing straight down without twisting — twisting seals the edges and prevents them from rising evenly. Place each biscuit on the prepared baking sheet, spacing them 2 inches apart. Gather the scraps gently and re-cut any extra biscuits if desired.

Step 8

Bake the biscuits on the upper oven rack for 12-14 minutes, until they are just barely golden on top. They should feel light and airy when you pick one up — the tops will still be pale, not deeply browned. Internal temperature should reach 205°F on an instant-read thermometer.

Step 9

Remove the biscuits from the oven while they are still warm. Top each biscuit with about 2 teaspoons of red pepper jelly, spreading it gently with a small spoon or knife. The residual heat will soften the jelly slightly.

Step 10

Top each biscuit with a small handful of shredded or thinly sliced sharp cheddar cheese — roughly 2 teaspoons per biscuit. The warm biscuit will begin to melt the cheese immediately. Sprinkle a tiny pinch of fresh cracked black pepper over each one.

Step 11

Return the biscuits to the oven for 2-3 minutes, just until the cheese melts and begins to turn golden at the edges. Watch carefully — you want the cheese to be creamy and soft, not browned and crispy.

Step 12

Transfer the biscuits to a serving platter or cooling rack. Serve warm while the cheese is still soft and the pepper jelly has a slight shimmer — these are best enjoyed within 30 minutes of coming out of the oven.