Playful loaf featuring melty smores flavors, cheddar, and jalapeño for a spicy-sweet twist on classic bread.
# What You'll Need:
→ Biscuit Dough
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 tablespoon granulated sugar
06 - 1/2 cup cold unsalted butter, cut into cubes
07 - 3/4 cup cold buttermilk
08 - 1 large egg
→ Cheesy Jalapeño Mix
09 - 1 cup sharp cheddar cheese, shredded
10 - 2 jalapeños, seeded and finely diced
11 - 2 tablespoons chopped fresh chives
→ Smores Layer
12 - 3/4 cup mini marshmallows
13 - 1/2 cup semi-sweet chocolate chips
14 - 4 graham crackers, roughly crushed
→ Topping
15 - 1 tablespoon melted butter
16 - 2 tablespoons extra shredded cheddar cheese
17 - 1 tablespoon extra crushed graham crackers
# Method:
01 - Preheat oven to 375°F. Grease or line a standard loaf pan with parchment paper.
02 - Whisk together all-purpose flour, baking powder, baking soda, salt, and granulated sugar in a large mixing bowl.
03 - Use a pastry cutter or fork to work cold butter into the flour mixture until it forms coarse crumbs.
04 - Whisk together buttermilk and egg in a small bowl. Pour over dry ingredients and gently mix just until combined. Do not overmix.
05 - Fold shredded cheddar, diced jalapeños, and chopped chives into the dough.
06 - Gently fold mini marshmallows, semi-sweet chocolate chips, and crushed graham crackers into the dough without overworking.
07 - Spoon thick batter evenly into the prepared loaf pan and smooth the top. Brush with melted butter and sprinkle with extra cheddar and crushed graham crackers.
08 - Bake on center rack for 28 to 33 minutes, or until golden brown and a toothpick inserted into the center returns with moist crumbs.
09 - Allow to cool in pan for 10 minutes. Transfer to a wire rack. Serve warm for a gooey, smores-inspired texture.
