Jalapeño Cheddar Biscuits
Make flaky jalapeño cheddar biscuits with sharp cheddar, fresh jalapeños, and buttermilk. These easy, buttery homemade biscuits need no yeast!
Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ cup butter cubed
- 1 cup cheddar cheese
- 1 jalapeño
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1.5 teaspoon garlic powder
- ¾ cup buttermilk cold
Instructions
- Preheat the oven to 400°F. In a large mixing bowl, combine the flour, baking powder, salt, sugar and garlic powder.
- To the bowl, add the cold butter and use your fingers to incorporate the butter into the flour and turn it into coarse crumbles.
- Now add almost all of the the shredded cheese, half of the sliced jalapeños and pour in the cold buttermilk.
- Gently stir with a spatula until the dough comes together. Don't overmix.
- Roll the dough on a flat surface, cut it in half, stack the layers on top of each other and roll again until the dough is about 1 inch thick. Use a biscuit cutter to cut out your biscuits.
- Arrange the biscuits onto a lined baking sheet, press down on them gently, brush with a little extra buttermilk and top with the remaining shredded cheese and sliced jalapeños.
- Freeze for 10-15 minutes to re-chill the butter, then pop into a preheated oven and bake for 20 minutes or until the biscuits look light golden brown. Remove, cool and enjoy.
Notes
- Use cold butter and buttermilk straight from the refrigerator to create tender, flaky biscuits with beautifully defined layers.
- Cut the butter into small cubes before adding it to the flour, and work it in gently until the mixture resembles coarse crumbs with small pieces of butter remaining.
- Use freshly shredded sharp cheddar cheese for the best flavor and texture. Pre-shredded cheese may not melt as smoothly.
- Remove the seeds and white membranes from the jalapeño for milder biscuits, or leave some of the membranes intact if you prefer more heat.
- Mix the dough just until the flour is moistened and everything comes together. Avoid overmixing or kneading, as this can make the biscuits dense and tough.
- Cut and stack the dough as directed to create flaky layers without having to fold or knead it repeatedly.
- Roll the stacked dough to approximately 1 inch thick and press the biscuit cutter straight down without twisting to help the biscuits rise evenly.
- Gather leftover dough scraps gently and press them together before cutting additional biscuits. Avoid repeatedly rolling the dough.
- Brush the biscuit tops with a little extra buttermilk before adding the reserved cheddar and jalapeño slices for a golden, flavorful finish.
- Don't skip the 10–15-minute freezer chill before baking. This helps firm up the butter and prevents the biscuits from spreading excessively.
- Bake at 400°F for approximately 20 minutes, or until the biscuits are lightly golden and cooked through.
- Swap some of the cheddar for Monterey Jack or smoked cheddar for a different flavor, or add chopped chives for extra freshness.
- Serve warm with chili, soups, scrambled eggs, or barbecue dishes. You can also split the biscuits and use them for savory breakfast sandwiches.
- Store leftover biscuits in an airtight container in the refrigerator for up to 3–4 days, or freeze for up to 2 months. Reheat in the oven until warmed through.
Nutrition
Calories: 237kcalCarbohydrates: 22gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 38mgSodium: 526mgPotassium: 72mgFiber: 1gSugar: 2gVitamin A: 442IUVitamin C: 2mgCalcium: 178mgIron: 1mg
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