Jalapeno Cheddar Biscuits Recipe
There are biscuits, and then there are Jalapeno Cheddar Biscuits: golden, buttery, with just the right amount of heat and an irresistible cheesy interior. This recipe takes everything you love about classic, fluffy biscuits and turns the volume up with sharp cheddar cheese and the fresh zing of jalapenos. Each batch rides the line between comfort food and a little adventure—perfect for sharing with friends, bringing out for brunch, or simply elevating your everyday bread basket.
Ingredients You’ll Need
The magic of these Jalapeno Cheddar Biscuits is in their simplicity. Each ingredient plays a key role in creating layers of flavor and that melt-in-your-mouth texture. Let’s look at what you’ll need and why you shouldn’t skip a thing.
- Cold Cubed Butter: The secret to ultra-flaky biscuits—make sure it’s super cold for those magical buttery layers.
- All-Purpose Flour: Gives structure to your biscuits while keeping them tender. Add a little extra for dusting your work surface.
- Baking Powder: This lifts the dough, ensuring your Jalapeno Cheddar Biscuits are sky-high and pillowy.
- Sugar: Just enough to balance the heat and bring out the cheese’s richness.
- Salt: Essential for seasoning and rounding out the flavors—never skip it!
- Garlic Powder: Adds depth of flavor that makes these biscuits truly addictive.
- Fresh Jalapeno Peppers: Finely chopped for a gentle kick; add more or less according to your spice preference.
- Shredded Cheddar Cheese: The soul of the biscuits—choose sharp cheddar for bold flavor and gooey pockets.
- Cold Buttermilk: Brings the dough together while adding tanginess and tenderness.
- Jalapeno Slices (optional): For a fun, decorative topping and extra peppery punch.
How to Make Jalapeno Cheddar Biscuits
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400 degrees Fahrenheit. Line a dark baking tray with parchment paper or, for an extra-crispy bottom, butter a cast iron skillet. Setting this up before you dive in makes the whole process smooth as butter.
Step 2: Cut the Butter into the Flour
Place the flour in a large mixing bowl. Add your very cold, cubed butter and work it into the flour using a pastry cutter or a fork. You’re aiming for a texture that looks like coarse crumbs—the chunks of butter will melt during baking and create those dreamy, flaky layers in the Jalapeno Cheddar Biscuits.
Step 3: Add Flavors and Liquid
Sprinkle in salt, baking powder, sugar, garlic powder, the chopped jalapenos, and pour in half a cup of cold buttermilk. Use a spatula or folding spoon to gently combine. Don’t overwork—just mix until everything is barely incorporated. This is the moment where flavor meets future fluffiness!
Step 4: Incorporate the Cheese
Toss in that glorious shredded cheddar. Gently fold it through the dough so you don’t smush all the tiny butter bits. The dough might look a little scrappy now, but that’s exactly what you want—the less handled, the better.
Step 5: Shape the Dough
Tip your dough onto a floured surface. Lightly press it into a rough rectangle. No fancy tools needed—just your hands are perfect for this rustic step.
Step 6: Fold and Flatten
Fold the dough over itself a few times to add layers, then press or roll it out to about half to three-quarters of an inch thick. This folding step gives structure and loft to your biscuits.
Step 7: Cut and Arrange
Use a glass or biscuit cutter (about 2-3 inches in diameter) to punch out your biscuits. Gather up the scraps to make the most of your dough, aiming for 5-6 hearty Jalapeno Cheddar Biscuits. Arrange them on your prepared tray or skillet, and if you like, add a jalapeno slice to each for that signature look. Pop them in the freezer for 10-15 minutes—it helps the butter stay cold for optimal flakiness.
Step 8: Bake and Finish
Brush the tops with a little extra buttermilk for a glossy finish, then bake for 20-23 minutes, until deeply golden brown. As soon as they come out of the oven, brush with melted butter. Serve immediately—the warmth melts the cheese and brings out all the spicy, savory aromas. Welcome to biscuit heaven!
How to Serve Jalapeno Cheddar Biscuits
Garnishes
For extra personality, top each biscuit with a fresh or pickled jalapeno slice before baking. When they emerge from the oven, a sprinkle of flaky sea salt or a dusting of smoked paprika can elevate the look and taste of your Jalapeno Cheddar Biscuits.
Side Dishes
These biscuits pair beautifully with creamy scrambled eggs, a hearty bowl of chili, or a crisp salad. The cheesy, spicy notes also play well alongside classic southern breakfasts or a big, comforting stew. There’s no wrong way to enjoy them—just follow your cravings!
Creative Ways to Present
Cut the biscuits smaller for party sliders or serve warm with honey butter for a sweet-spicy twist. You can even split and toast them for breakfast sandwiches—try bacon, egg, and avocado between two Jalapeno Cheddar Biscuits for a brunch you won’t forget.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover Jalapeno Cheddar Biscuits in an airtight container at room temperature for a day, or refrigerate for up to 3 days. They’re still delicious the next day, and make a perfect afternoon snack!
Freezing
For longer storage, these biscuits freeze beautifully. Simply wrap them individually in plastic wrap and freeze in a zip-top bag for up to 2 months. You can also freeze unbaked, shaped dough and bake straight from frozen—just add a couple of minutes to the baking time.
Reheating
To revive that just-baked flavor, heat biscuits in a 350 degree oven for 8-10 minutes, or until warmed through. For a softer bite, wrap in foil before reheating. If you’re short on time, a quick zap in the microwave (about 20 seconds) will do the trick, though you’ll miss out on that crunchy edge.
FAQs
Can I make Jalapeno Cheddar Biscuits without buttermilk?
Absolutely! You can substitute by adding 1 teaspoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5 minutes to “sour” and use just as you would buttermilk.
Can I use pre-shredded cheese?
While pre-shredded cheese is convenient, it often contains anti-caking agents that can make the biscuits slightly less gooey. Freshly shredded cheddar melts more evenly and gives the Jalapeno Cheddar Biscuits their signature stretch.
How spicy are these biscuits?
The spice level is quite moderate, but you can easily adjust it by adding more or less jalapeno, or leaving out the slices on top for a milder treat.
Can I prepare the dough ahead of time?
Yes! You can make the dough, cut your Jalapeno Cheddar Biscuits, and refrigerate them overnight. Just pop them directly into the oven in the morning for a fresh, cheesy start.
What’s the best way to transport these biscuits for a potluck?
Let them cool, then pack loosely in a parchment-lined container. For the freshest flavors, consider brushing them with melted butter just before serving again at your destination!
Final Thoughts
If you’re ready to fall in love with homemade biscuits all over again, these Jalapeno Cheddar Biscuits are your ticket. Cheesy, spicy, tender—once you try them, you’ll be searching for excuses to bake another batch. Invite friends to join the feast, or treat yourself to a warm-from-the-oven bite of comfort. Happy baking!
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Jalapeno Cheddar Biscuits Recipe
- Total Time: 40 minutes
- Yield: 5–6 biscuits 1x
- Diet: Vegetarian
Description
These Jalapeno Cheddar Biscuits are a savory delight, with a perfect balance of spiciness and cheesy goodness. They are easy to make and perfect for breakfast or as a side for soups and stews.
Ingredients
Dry Ingredients:
- 1 3/4 Cups All-purpose Flour
- 1 1/2 Tsp Baking Powder
- 2 tsp Sugar
- 1/2 tsp Salt
- 1 1/2 tsp Garlic Powder
Additional Ingredients:
- 1/2 Cup Cubed Butter (very cold, unsalted)
- 2 Tbsp fresh Jalapeno peppers, finely chopped
- 1 Cup Cheddar Cheese, shredded
- 1/2 Cup Buttermilk, cold
- 6 Jalapeno slices (to top, optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F and prepare a baking tray.
- Prepare Dough: Combine flour and cold cubed butter until coarse crumbs form. Add salt, baking powder, sugar, garlic, jalapenos, and buttermilk. Mix gently, then add cheese.
- Form Dough: Turn out the dough, shape into a rectangle, fold, and flatten to 1/2-3/4 inch thick.
- Cut Biscuits: Cut into biscuits, place on a tray, top with jalapeno slices, and freeze briefly.
- Bake: Brush with buttermilk, bake for 20-23 minutes until golden brown. Brush with melted butter before serving.
Notes
- You can adjust the spiciness by adding more or fewer jalapeno peppers.
- For extra cheesiness, sprinkle some extra cheddar on top before baking.
- Prep Time: 15 minutes
- Cook Time: 20-23 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 260
- Sugar: 2g
- Sodium: 430mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg
Keywords: Jalapeno Cheddar Biscuits, Cheddar Biscuits, Savory Biscuits
