Jalapeño Cheddar Biscuits

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Jalapeño Cheddar Biscuits

These jalapeño cheddar biscuits are buttery, fluffy, and packed with a savory kick from cheddar cheese and fresh jalapeños. Quick to prep and perfect with a bowl of chili or soup, they bring a bold, comforting flavor to any meal!

Prep Time10

Cook Time20

Total Time30

Course: bread

Cuisine: American

Servings:

Author: Serene

Ingredients

2 ¼ cups all purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup unsalted butter cold
1 cup buttermilk
1 cup cheddar cheese grated
1 jalapeño seeds & membranes removed, diced
1 tablespoon buttermik for brushing on the top
1 tablespoon melted butter for top after baking

Serving Suggestions

butter
honey

Instructions

Preheat the oven to 425 degrees F.
Spray a small baking sheet with non-stick baking spray and set aside.
Add flour, baking powder, baking soda, and salt to a food processor. Pulse to combine.
Cut the butter into small cubes (cut into tablespoon slices and then quarter), then add to the processor.
Pulse until the butter is well incorporated into the dry ingredients.
Pour in the buttermilk and pulse until dough just forming.
Sprinkle a small amount of flour on a clean working surface. Remove the dough from the processor and place on the floured surface.
Add the grated cheese and diced jalapeno. Fold the dough until those ingredients are combined throughout.
Press the dough out into a rectangle shape about 3/4 of an inch thick. Then fold in one side approximately 2/3 over, then fold the other side over top. Press the dough out to the rectangle of 3/4 of an inch thick again.
Repeat this process of folding over the dough (laminating) 3-4 more times. Dough may become sticky as you work with it, but avoid adding any more flour.
After the last folding, press the dough out into a square, approximately 8x8.
Cut the dough into 9 equal portions. Place the biscuit dough into the prepared baking pan. Brush with the tablespoon of buttermilk.
Bake at 425 degrees for 20 minutes or until golden brown on the top.
Remove from the oven, brush with the melted butter, and allow to cool briefly before serving.
Serve with butter and honey as desired.

Video

Notes

All Purpose Flour: This can be substituted with a gluten free 1:1 flour if needed.
Buttermilk: This is used inside the biscuit dough and then also brushed on top of the biscuits before baking. If you don't have any on hand you can make your own by measuring out the amount of buttermilk needed with regular milk, remove a teaspoon of it, and add a teaspoon of vinegar. Allow this to sit briefly and then use in place of the buttermilk.
Jalapeño: De-seed and remove the membranes before dicing up. These add just a hint of spice to our biscuits. But as always, if you're concerned about heat level simply swap with some diced up green bell pepper.
Cheese: I love using a mild cheddar cheese in these. Freshly grated cheese is best for a nice smooth melt.
Store: Place cooled biscuits in an airtight container and store at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat if desired!
Freezer: For longer storage, let the biscuits cool completely, then wrap each biscuit in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh for up to 3 months. When ready to enjoy, thaw at room temperature or reheat directly in a 350°F oven for 10-12 minutes until warmed through and slightly crisp on the outside.

Nutrition