# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 tablespoons granulated sugar
→ Cheeses and Add-ins
06 - 1 1/2 cups sharp cheddar cheese, shredded
07 - 2 medium jalapeños, seeded and finely diced
→ Wet Ingredients
08 - 1/2 cup unsalted butter, cold and cubed
09 - 1/2 cup strongly brewed sweet tea, chilled
10 - 1/2 cup whole milk
11 - 1 teaspoon apple cider vinegar
→ Optional Garnish
12 - 2 tablespoons melted butter
13 - Flaky sea salt, for sprinkling
# How to Make:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Combine whole milk and apple cider vinegar in a small bowl. Let stand for 5 minutes until slightly thickened.
03 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
04 - Add cold, cubed unsalted butter to the dry mixture. Cut in using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
05 - Stir in shredded cheddar cheese and finely diced jalapeños until evenly distributed.
06 - Pour in chilled sweet tea and the milk-vinegar mixture. Gently fold to create a soft, slightly sticky dough. Avoid overmixing.
07 - Using a cookie scoop or hands, portion dough into 1 1/2-inch balls. Arrange evenly onto prepared baking sheet.
08 - Transfer to oven and bake for 13–15 minutes until the biscuit balls are golden brown.
09 - Once baked, brush biscuit balls immediately with melted butter and sprinkle flaky sea salt if desired. Serve warm.
