Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
- Yield: Makes 24 mini biscuits
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄8 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 cup cold unsalted butter, cut into small pieces
- 2 tablespoons chopped seeded jalapeno pepper
- 1⁄4 cup buttermilk, or as needed
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Sift the dry ingredients into a small bowl. Work the butter into the flour with a fork until the mixture is crumbly. Stir in the jalapeno. Mix in the buttermilk a little at a time, adding just enough so that it comes together into a smooth ball of dough. Do not overwork the dough.
On a lightly floured work surface, roll the dough into a 7-inch round, 1/2 inch thick. Using a 1-inch cookie cutter, press out 12 rounds. Reroll scraps to make additional biscuits. Transfer the rounds to the baking sheet. Bake until the tops are golden and the bottoms browned, about 15 minutes. Serve warm.