There are few better things to enjoy during a delicious morning meal than a perfectly-baked, buttery, golden biscuit. And in this recipe, the perfect biscuit is made even better. Spicy jalapeño, sharp cheddar and smoky bacon combine to elevate this biscuit to a whole new level. It's amazing on its own or as part of a killer breakfast sandwich. With a batch of these, breakfast simply can't go wrong.
![Feature 1](https://img.ehowcdn.com/375/clsd/5/23/d2d34f3ed36745cea81e5da018dd846c.jpg)
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Things You'll Need
2 cups self-rising flour
6 tbs very cold unsalted butter, cubed
1/2 cup + 3 tbs cold buttermilk, plus a bit extra for brushing
1 large jalapeño, deseeded and chopped
2 oz shredded sharp cheddar cheese, plus a bit extra for sprinkling
6 strips of cooked bacon, chopped
large bowl
pastry blender
rolling pin
2'' biscuit cutter
baking sheet
parchment paper
pastry brush
Step 1
Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside. Place flour and butter in a large bowl and using a pastry blender, cut the butter into the flour until it becomes the size of small peas.
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![Step 1](https://img.ehowcdn.com/375/clsd/5/23/a69b9ba74ebf431694966c9bcc454798.jpg)
Tip
If you don't have a pastry blender, simply rub the cubed butter between your fingers until the butter breaks up into small pea-sized pieces.
Step 2
Add the shredded cheese, jalapeño and bacon, tossing a few times in the flour and butter mixture to coat.
![Step 2](https://img.ehowcdn.com/375/clsd/5/23/873bb5db0ee045aba0ef9336fe27ed6d.jpg)
Step 3
Drizzle the buttermilk over the flour mixture, tossing the flour mixture with a fork as you pour. Once all the buttermilk has been added, gently knead the dough a few times until a shaggy dough forms.
![Step 3](https://img.ehowcdn.com/375/clsd/5/23/d6c7d2f3484a4d2b88097ffad48ae64d.jpg)
Step 4
Turn dough onto a lightly floured surface with all purpose flour. Roll or pat the dough into a 6" x 9'' rectangle. Cut rectangle into thirds and stack on top of one another.
![Step 4](https://img.ehowcdn.com/375/clsd/5/23/62470dc0ee224c00864f8da0cfbcb0c3.jpg)
Step 5
Roll the stacked pieces into a 5" x 8" rectangle that is about 3/4" thick. Use a 2" biscuit cutter to cut out 8-9 biscuits, gathering and reshaping scraps as necessary.
![Step 5](https://img.ehowcdn.com/375/clsd/5/23/19d31cbe8d04417dbd7e068d48d37c4c.jpg)
Tip
Dip the biscuit cutter into some flour in between cuts to reduce sticking.
Step 6
Place the biscuits on the prepared baking sheet, with 1" spacing between them. Brush the tops with a little buttermilk and a light sprinkle of cheese.
![Step 6](https://img.ehowcdn.com/375/clsd/5/23/6835a59806c9496cbe63f6a2de78cec1.jpg)
Step 7
Bake the biscuits for 14-16 minutes, or until lightly golden. Remove from oven and serve immediately. Enjoy!
![Feature 7](https://img.ehowcdn.com/375/clsd/5/23/d0c81c8738474101908fbeb159ae5701.jpg)