Jalapeno Cheddar Biscuits – Get ready for a savory twist. On a classic favorite with our Jalapeno Cheddar Biscuits. This easy recipe. Combines the perfect blend of spicy jalapenos. And rich cheddar cheese. Creating a mouthwatering treat. Whether you’re serving them for breakfast. Or as a side dish. These biscuits. Are sure to impress.
The first time I made these Jalapeno Cheddar Biscuits. I was experimenting. With different flavors. For a family brunch. My husband. Who loves anything spicy. And my child. A cheese enthusiast. Were both thrilled with the result. The biscuits were a hit. And now they’re a regular request. At our table. There’s something incredibly satisfying. About the crispy, cheesy exterior. And the soft, buttery inside. With just the right kick. From the jalapenos.
What makes this Jalapeno Cheddar Biscuits truly stand out?
These Jalapeno Cheddar Biscuits stand out. With their perfect balance of heat and cheese. The cold butter. Creates a flaky texture. While the buttermilk ensures they stay moist. And tender. Topping each biscuit. With a jalapeno slice. Not only adds an extra burst of flavor. But also makes them visually appealing. They’re quick to make. And their versatility. Means they’re perfect. For any meal of the day.
What You Need To Make This Jalapeno Cheddar Biscuits Recipe?
Butter: Unsalted and very cold, butter is key. To get those flaky layers in your biscuits.
All-Purpose Flour: Essential for structure. But don’t forget to add a bit more. For dusting your work surface.
Baking Powder: This leavening agent. Helps your biscuits rise beautifully.
Sugar: Just a touch. To balance the flavors.
Salt: Enhances the overall taste. And balances the sweetness.
Garlic Powder: Adds a subtle, savory depth to the biscuits.
Fresh Jalapeno Peppers: Finely chopped for a kick of heat. Adjust to your taste.
Cheddar Cheese: Sharp cheddar works best. For a pronounced flavor. Use freshly shredded for best results.
Buttermilk: Keeps the biscuits tender and moist. Make sure it’s cold.
Jalapeno Slices: Optional. But they add a nice touch on top.
Steps To Make Jalapeno Cheddar Biscuits:
Step 1: First, crank up your oven to 400°F. Get a dark baking tray ready by lining it with parchment paper or butter up a cast iron skillet if you’re feeling rustic. Set it aside for now.
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Step 2: Grab a mixing bowl and toss in your flour. Add the cold, cubed butter and use a pastry cutter or a trusty fork to mix it all up until you have coarse crumbs.
Step 3: Next, sprinkle in the salt, baking powder, sugar, garlic powder, and chopped jalapenos. Pour in ½ cup of cold buttermilk and gently mix everything together with a spatula or folding spoon. You want to be gentle here—no over-mixing!
Step 4: Now, it’s time for the cheese. Lightly mix it in, just until everything is combined. The dough should be crumbly, which is exactly what you want.
Step 5: Dust a clean surface with flour and turn your dough out onto it. Shape the dough into a rectangle and give it a few folds and flattening to bring it together, aiming for a thickness of about ½-¾ inch.
Step 6: Using a glass or biscuit cutter (2-3 inches in diameter), cut out your biscuits. Gather up any scraps and reshape them to get a total of 5-6 biscuits.
Step 7: Arrange your biscuits on the prepared tray or skillet, and top each one with a jalapeno slice. Pop them into the freezer for 10-15 minutes to firm up.
Step 8: Before baking, brush the tops with the remaining buttermilk. Slide them into the oven and bake for 20-23 minutes, until they’re beautifully golden brown.
Step 9: When they’re done, take them out and give them a generous brush of melted butter. Serve warm and savor every bite!
Tip:
To achieve the perfect flaky texture. Ensure your butter. And buttermilk is very cold. When you mix the butter into the flour. Aim for pea-sized pieces of butter. These little pockets of butter. Will melt during baking. Creating steam. And resulting in a beautifully flaky biscuit. Also, don’t overwork the dough. Handle it just enough. To bring it together. This helps keep the biscuits tender. And light.
Frequently Asked Questions:
Can I make these biscuits ahead of time?
Yes. You can prepare the dough. Cut the biscuits. And freeze them. When ready to bake. Brush with buttermilk. And bake as directed.
How do I store leftovers?
Store leftover biscuits in an airtight container. At room temperature for up to 2 days. Reheat in the oven. For the best texture.
Can I use different cheeses?
Absolutely! Feel free to experiment with different types of cheese like pepper jack or gouda. For a unique flavor twist.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Jalapeno Cheddar Biscuits
Ingredients
- ½ c cubed butter very cold, unsalted
- 1 ¾ c all-purpose flour plus a little more to fold and cut the dough into biscuits
- 1 ½ tsp baking powder
- 2 tsp sugar
- ½ tsp salt
- 1 ½ tsp garlic powder
- 2 tbsp fresh jalapeno peppers finely chopped, more or less to taste
- 1 c cheddar cheese shredded
- ½ c buttermilk cold, plus a tbsp more for brushing
- 6 jalapeno slices to top, optional
Instructions
- Preheat your oven to 400°F. Line a dark baking tray with parchment paper or butter a cast iron skillet. And set aside.
- In a mixing bowl, place the flour and add the cold, cubed butter. Use a pastry cutter or fork. To cut and mix the butter into the flour. Until coarse crumbs form.
- Add the salt, baking powder, sugar, garlic powder, chopped jalapenos, and ½ cup of cold buttermilk. Gently mix with a spatula or folding spoon.
- Mix in the cheese lightly. The dough will be crumbly.
- Turn the dough out onto a floured surface. And form a rectangle. Fold and flatten the dough a few times. Then shape it into a ½-3/4 inch thick rectangle.
- Cut out biscuits using a glass or biscuit cutter (2-3 inches in diameter). Rework the scraps to make 5-6 biscuits.
- Place the biscuits on the prepared tray or cast iron skillet. Top each with a jalapeno slice. And freeze for 10-15 minutes.
- Brush with the remaining buttermilk. And bake for 20-23 minutes until golden brown.
- Remove from the oven. And generously brush with melted butter. Serve warm and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
