Description
These Jalapeno Cheddar Biscuits are flaky, buttery, and packed with sharp cheddar cheese and a spicy kick from fresh jalapenos, elevating the classic buttermilk biscuit into a flavorful Southern-style breakfast or side dish.
Ingredients
Dry Ingredients
- 1 ¾ Cups All purpose Flour (plus extra for dusting)
- 1 ½ teaspoon Baking Powder
- 2 teaspoon Sugar
- ½ teaspoon Salt
- 1 ½ teaspoon Garlic Powder
Wet and Dairy Ingredients
- ½ Cup Cubed Butter (very cold, unsalted)
- ½ Cup Buttermilk (cold, plus 1 tablespoon more for brushing)
- 1 Cup Cheddar Cheese (Shredded)
Produce
- 2 tablespoon Fresh Jalapeno Peppers (finely chopped, adjust to taste)
- 6 Jalapeno slices (for topping, optional)
Instructions
- Preheat oven and prepare baking surface. Preheat your oven to 400°F (204°C). Line a baking tray with parchment paper or butter a cast iron skillet. Set aside.
- Cut butter into dry ingredients. In a mixing bowl, combine flour, baking powder, sugar, salt, and garlic powder. Add cold cubed butter and cut it into the flour mixture using a pastry cutter or fork until coarse crumbs form.
- Add jalapenos, buttermilk, and cheese. Gently fold in the finely chopped jalapenos and half a cup of cold buttermilk using a spatula. Then mix in the shredded cheddar cheese, taking care not to overwork the dough so it remains crumbly.
- Shape the dough. Turn the dough onto a floured surface and shape it into a rectangle. Fold and flatten the dough several times, then roll or press it out to about ½ to ¾ inch thickness.
- Cut biscuits and chill. Using a 2-3 inch diameter biscuit or glass cutter, cut the dough into 5-6 biscuits. Gather scraps and re-roll as needed. Place biscuits on the prepared tray or skillet, top each with a jalapeno slice if desired, then freeze for 10-15 minutes to help them hold their shape while baking.
- Brush and bake. Brush the biscuits with the remaining tablespoon of buttermilk. Bake for 20-23 minutes or until golden brown on top.
- Finish with melted butter and serve. Remove the biscuits from the oven and brush generously with melted butter. Serve warm for best flavor and texture.
Notes
- Substitutes: Use canned jalapenos and homemade buttermilk substitutes if fresh ingredients are unavailable.
- Storage: Store leftover biscuits tightly covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freezing: Biscuits freeze well for up to 3 months. Thaw in the refrigerator overnight or at room temperature and warm before serving.
- Recipe Tips: Always use cold butter and buttermilk to achieve tall, flaky biscuits. Avoid overworking the dough to prevent toughness. When cutting biscuits, do not twist the cutter to keep the edges from sealing and inhibiting rising.
- Prep Time: 10 minutes
- Cook Time: 20-23 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
