Cheddar Jalapeño Green Onion Buttermilk Biscuits

Steps

1. Shred the cheddar, mince the jalapeño and slice the green onion; set aside half the cheddar for the dough and the other half for folding. Keep the butter and buttermilk in the fridge until needed.
2. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
3. In a large bowl, whisk the flour, baking powder, baking soda, salt and black pepper.
4. Add the cold butter and rub or cut it in until most pieces are pea-sized.
5. Toss in the first half of the cheddar, the jalapeño and the green onion.
6. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms.
7. Turn the dough onto a floured counter and pat into a rectangle about 3/4 inch thick. Scatter the remaining half of the cheddar over it, fold it in thirds like a letter, pat out again and fold once more for layers.
8. Pat the dough to about 1 inch thick and cut into 12 squares with a sharp knife, pressing straight down without twisting.
9. Set the biscuits on the sheet a little apart, chill them 15 minutes, then brush the tops with the milk.
10. Bake 15 to 18 minutes, until tall and the tops and bottoms are deep golden.
11. Cool on a rack for 10 minutes before serving warm.