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!
Servings: 6 Biscuits
- 1/2 Cup Cubed Butter (very cold, unsalted)
- 1 3/4 Cups All purpose Flour (plus a little more to fold and cut the dough into biscuits)
- 1 1/2 Tsp Baking Powder
- 2 tsp Sugar
- 1/2 tsp Salt
- 1 1/2 tsp Garlic Powder
- 2 Tbsp fresh Jalapeno peppers (finely chopped, more or less to taste)
- 1 Cup Cheddar Cheese (Shredded)
- 1/2 Cup Buttermilk (cold)
- 6 Jalapeno slices (to top, optional)
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.
Add salt, baking powder, sugar, garlic, chopped jalapenos and 1/2 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!
Turn the dough out on a floured surface and form a rectangle out of the dough.
Now fold and flatten your dough a few times. Then using your hands/rolling pin form a rectangle about 1/2-3/4 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.
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!
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!
Serving: 1Biscuit | Calories: 219kcal | Carbohydrates: 23g | Protein: 6g | Fat: 4g | Sodium: 278mg | Sugar: 1g