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4.98 from 37 votes

Jalapeno Cheddar Biscuits

Flaky, buttery, over loaded with cheese and a spicy kick from jalapeno, these Jalapeno Cheddar Biscuits are nothing like ordinary buttermilk biscuits!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Side Dish
Cuisine: American
Servings: 6 Biscuits
Calories: 219kcal
Author: Neha

Ingredients

  • ½ Cup Cubed Butter (very cold, unsalted)
  • 1 ¾ Cups All purpose Flour (plus a little more to fold and cut the dough into biscuits)
  • 1 ½ teaspoon Baking Powder
  • 2 teaspoon Sugar
  • ½ teaspoon Salt
  • 1 ½ teaspoon Garlic Powder
  • 2 tablespoon fresh Jalapeno peppers (finely chopped, more or less to taste)
  • 1 Cup Cheddar Cheese (Shredded)
  • ½ Cup Buttermilk (cold, plus a tablespoon more for brushing)
  • 6 Jalapeno slices (to top, optional)
US Customary - Metric

Instructions

  • Preheat your oven to 400 deg F. Line a dark baking tray with parchment paper. Alternatively, you can butter a cast iron skillet. Set it aside.
  • Place flour in a mixing bowl. Add cold and cubed butter to the bowl. Cut and mix butter into flour using a pastry cutter/fork. Combine till coarse crumbs form.
    Mixing cold butter cubes into flour for biscuit dough.
  • Add salt, baking powder, sugar, garlic, chopped jalapenos and ½ cup of cold buttermilk. Mix them in with light hands using a spatula/folding spoon.
  • Now add cheese and mix it in too. Do not over work the dough. It will appear very crumbly at this point!
    Mixing cheddar and jalapeno with biscuits dough.
  • Turn the dough out on a floured surface and form a rectangle out of the dough.
    Folding biscuit dough with cheddar cheese and jalapeno peppers.
  • Now fold and flatten your dough a few times. Then using your hands/rolling pin form a rectangle about ½-3/4 inch thick.
  • Cut into biscuits using a glass/biscuit cutter about 2-3 inches in diameter. Work with scraps till you have 5-6 biscuits. Place on prepared tray/cast iron, top each biscuit with a sliced jalapeno. Transfer to a parchment-lined baking sheet and freeze 10-15 minutes.
    Jalapeno Biscuits ready to be baked
  • Then brush with remaining buttermilk. Bake for 20-23 minutes or until they appear golden brown on top. Take the cheddar cheese biscuits out from oven and brush with melted butter generously. Enjoy warm!

Notes

You may add canned jalapenos and homemade buttermilk substitute to make these biscuits.
Storing Jalapeno Cheddar Biscuits:
Leftovers can be stored tightly covered at room temperature for up to 3 days. In refrigerator for 5 days.
These biscuits freeze well for up to 3 months. Thaw them overnight in refrigerator or at room temperature and warm to your liking.
Tips for recipe success:
  • Always use cold fat and buttermilk in the recipe for tall and flaky biscuits.
  • Don't be tempted to over work the dough, it is meant to look crumbly at first.
  • Don't twist your cutter while cutting the biscuits. This might seal the edges of biscuits preventing them from rising!

Nutrition

Serving: 1Biscuit | Calories: 219kcal | Carbohydrates: 23g | Protein: 6g | Fat: 4g | Sodium: 278mg | Sugar: 1g