# Components:
→ 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, cubed
07 - 3/4 cup cold buttermilk
08 - 1 large egg
→ Cheesy Jalapeño Mix
09 - 1 cup shredded sharp cheddar cheese
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
# Directions:
01 - Preheat oven to 375°F. Lightly grease or line a standard loaf pan with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
03 - Add cold cubed butter to the bowl. Using a pastry cutter or fork, blend until the mixture forms coarse crumbs.
04 - In a separate small bowl, whisk together cold buttermilk and egg, then pour over dry mixture.
05 - Stir gently with a spatula until just combined, taking care not to overmix.
06 - Fold in shredded cheddar cheese, diced jalapeños, and chopped chives if using.
07 - Delicately fold in mini marshmallows, semi-sweet chocolate chips, and crushed graham crackers.
08 - Spoon batter evenly into the prepared loaf pan and smooth the top with a spatula.
09 - Brush melted butter over the surface. Sprinkle extra cheddar cheese and graham cracker crumbs on top.
10 - Bake in preheated oven for 28 to 33 minutes, or until golden brown and a toothpick inserted in the center yields a few moist crumbs.
11 - Let cool in the pan for 10 minutes. Transfer to a wire rack and serve warm for optimal gooey texture.
