Name: Jalapeño Cheddar Biscuits Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Baking
Ingredients: 1/2 cup (1 stick) unsalted butter, very cold and cubed; 1 3/4 cups all-purpose flour, plus more for dusting; 1 1/2 teaspoons baking powder; 2 teaspoons sugar; 1/2 teaspoon salt; 1 1/2 teaspoons garlic powder; 2 tablespoons fresh jalapeño peppers, finely chopped; 1 cup cheddar cheese, shredded; 1/2 cup cold buttermilk, plus 1 tablespoon for brushing; 6 jalapeño slices (optional, for topping)

Description

These Jalapeño Cheddar Biscuits are fluffy, flaky, and bursting with flavor. With a hint of garlic and the perfect amount of spice from jalapeños, these biscuits are delicious on their own or served alongside your favorite dishes.

Ingredients

Units Scale

1/2 cup (1 stick) unsalted butter, very cold and cubed
1 3/4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1 1/2 teaspoons garlic powder
2 tablespoons fresh jalapeño peppers, finely chopped
1 cup cheddar cheese, shredded
1/2 cup cold buttermilk, plus 1 tablespoon for brushing
6 jalapeño slices (optional, for topping)

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Instructions

Preheat and prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease a cast iron skillet.
Cut in butter: In a bowl, combine flour and butter. Cut butter into flour using a pastry cutter or fork until mixture resembles coarse crumbs.
Add wet ingredients: Add salt, baking powder, sugar, garlic powder, chopped jalapeños, and 1/2 cup buttermilk. Mix gently with a spatula until just combined.
Add cheese: Stir in cheddar cheese.
Shape and cut: Turn dough onto a floured surface and form a rectangle. Fold and flatten a few times, then roll out to 1/2-3/4 inch thickness. Cut out biscuits using a 2-3 inch biscuit cutter.
Chill and bake: Place biscuits on prepared baking sheet. Top each with a jalapeño slice, if desired. Freeze for 10-15 minutes. Brush with remaining buttermilk. Bake for 20-23 minutes, or until golden brown.
Serve: Brush with melted butter and serve warm.

Notes

You can use canned jalapeños and homemade buttermilk if needed.
Leftovers can be stored at room temperature for 3 days or refrigerated for 5 days. Biscuits can also be frozen for up to 3 months.
Use cold butter and buttermilk for flaky biscuits. Don’t overwork the dough.

Nutrition

Serving Size: 1 biscuit
Calories: 290kcal
Sugar: 4g
Sodium: 410mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 1g
Carbohydrates: 25g
Fiber: 1g
Protein: 6g
Cholesterol: 50mg