3 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons fine sea salt
2 teaspoons garlic powder
1 1/2 sticks very cold unsalted butter, diced
1 3/4 cups 2% milk
2 jalapeño peppers, diced (about 1/2 cup)
1 1/2 cups shredded white cheddar cheese
1/2 cup unsalted butter
2 teaspoons minced garlic
Preheat oven to 400°. Line 2 12”x16” sheet pans with parchment paper.
In a bowl of an electric mixer fitted with the paddle attachment combine flour, baking powder, salt, garlic powder and butter. Stir to combine and break up the butter until it is the size of peas. Slowly add in milk (keep the mixer on low to avoid splashes). Add the jalapeño and cheese mix only until roughly combined. Using a 2.5” muffin scoop (or a 1/4 cup measuring cup) scoop round balls of dough onto the baking pans spaced 3” apart. Bake on the top and bottom racks for 12 minutes.
Combine the butter and garlic in a liquid measuring cup cover and melt in the microwave in 30 second intervals stirring in between.
Rotate the pans top to bottom and bake 5-7 minutes or until golden brown. Brush the garlic butter on top of each biscuit as soon as they’re out of the oven and serve immediately.