Isn’t it funny how certain foods can transport you back to the time and place where you first had them? I’m sure these american biscuits will always remind me of our road trips through the Great Smoky Mountains in our little red MX5.

Whilst biscuits look like your average cheese scone they’re really not. They have a softer, lighter texture and are a little more crumbly. If you’ve never tried them then you really should.
Feel free to adjust the jalapeno in these to suit your own tastes, and it’s totally up to you if you de-seed them or not!

Ingredients
makes about 18

300g plain flour
4 tsp baking powder
1/2 tsp bicarbonate of soda
1 tbsp sugar
1/2 tsp salt
60g very cold butter
150ml cream
100ml buttermilk
100g strong cheddar (grated)
1 plump jalapeno (finely chopped)

Pre-heat your oven to 220°c and brush a baking tin with a little melted butter, it doesn’t really matter what shape it is but it helps for it to have quite deep sides because it will support the biscuits as they rise.
Sift together the flour and raising agents into a large mixing bowl and then mix through the salt and sugar. Cut the butter into small pieces and lightly rub it through the flour. It doesn’t have to be too uniform. Mix through the grated cheese (keeping a little in reserve) and the chopped jalapeno.
Combine the cream and buttermilk and add it to the dry mixture, a bit at a time as you may not need all of it and bring it together to form a soft dough. Don’t over mix the dough or you’ll get tough biscuits. I use a fork to mix it so that my hands don’t warm up the mixture either.

Turn the dough out onto a lightly floured surface and pat it out to about 1/2″ thick. Fold it in half and then pat it out again. Fold it one more time and pat it out again so that it’s 1/2″ thick. Stamp out 2″ rounds using a pastry cutter. It’s very important that you don’t twist the cutter though. Put the biscuits in the buttered cake tin, it’s okay for them to touch. Brush the tops with a little extra butter milk, sprinkle on the reserved cheese and bake for 15-20 minutes. Once they are all puffed up and golden you can let them cool a touch before devouring them whilst they’re still a bit warm.