Description
Jalapeno Cheddar Biscuits
These Jalapeno Cheddar Biscuits are flaky, buttery, and packed with cheesy goodness! With a hint of spice from jalapenos and the richness of cheddar, they’re the perfect addition to any breakfast or side dish for holiday gatherings. Using very cold butter is the key to those mouth-watering layers—just 10 minutes of prep, and you’re on your way to biscuit heaven!
½ cup cubed cold butter (unsalted)
1 ¾ cups all-purpose flour
1 ½ tsp baking powder
2 tsp sugar
½ tsp salt
1 ½ tsp garlic powder
2 tbsp fresh jalapeno peppers, finely chopped
1 cup cheddar cheese, shredded
½ cup buttermilk (cold)
Directions:
1. Preheat oven to 400°F. Prepare baking tray.
2. Mix flour and cold butter until coarse crumbs form.
3. Add salt, baking powder, sugar, garlic, jalapenos, and buttermilk. Mix gently.
4. Fold in cheese. Form dough, cut biscuits, and bake for 20-23 minutes.
Prep Time: 10 mins
Kcal: 219 per biscuit
Step-by-Step Guide
1. Prep & Preheat: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Ensure all ingredients, especially the butter and buttermilk, are very cold.
2. Cut the Butter: In a large mixing bowl, combine the all-purpose flour and cubed cold butter. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3. Combine Dry Ingredients: To the flour-butter mixture, add the baking powder, sugar, salt, and garlic powder. Whisk these dry ingredients together until evenly distributed.
4. Add Wet Ingredients & Mix-ins: Create a well in the center of the dry mix. Pour in the cold buttermilk and add the finely chopped jalapenos. Use a fork or spatula to gently stir until the dough just begins to come together.
5. Fold in Cheese: Add the shredded cheddar cheese and fold it into the shaggy dough. Be careful not to overmix.
6. Shape & Cut: Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Using a sharp, floured biscuit cutter (about 2.5 inches), press straight down without twisting to cut out biscuits. Re-pat the scraps to cut more.
7. Bake: Place the biscuits on the prepared baking sheet, about 2 inches apart. Bake for 20-23 minutes, or until the tops are golden brown. Let cool on a wire rack for 5 minutes before serving.
Serving Suggestions
These biscuits are incredibly versatile. Serve them warm with a pat of honey butter for a sweet and spicy contrast. They are perfect alongside a bowl of chili, creamy soup, or as part of a hearty breakfast platter with scrambled eggs and bacon. For a festive appetizer, split them and fill with a slice of glazed ham or pulled pork.
How-to Summary
To make perfect Jalapeno Cheddar Biscuits: keep ingredients cold, cut butter into flour for crumbs, gently mix in buttermilk and jalapenos, fold in cheese, pat dough to 1-inch thickness, cut without twisting, and bake at 400°F for 20-23 minutes until golden.
Frequently Asked Questions
Can I use pre-shredded cheese? It’s best to shred your own cheese from a block. Pre-shredded cheese is often coated with anti-caking agents that can prevent it from melting smoothly into the dough.
What if I don’t have buttermilk? Make a quick substitute by adding 1 ½ teaspoons of white vinegar or lemon juice to ½ cup of regular milk. Let it sit for 5 minutes before using.
How can I control the spice level? For milder biscuits, remove the seeds and membranes from the jalapenos before chopping. For more heat, include the seeds or add a pinch of cayenne pepper to the dry ingredients.
Can I make the dough ahead of time? Yes. After cutting, place the unbaked biscuits on a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 3-5 extra minutes.
Why are my biscuits dense and not flaky? This is usually due to overmixing the dough or using warm butter, which activates the gluten. Handle the dough as little as possible and ensure all ingredients are cold.
Common Mistakes to Avoid
- Using Warm Butter: This is the #1 mistake. Warm butter melts before baking, resulting in greasy, flat biscuits.
- Overmixing the Dough: Overworking develops gluten, leading to tough biscuits. Mix only until ingredients are just combined.
- Twisting the Cutter: Twisting seals the edges of the dough, preventing the biscuits from rising properly. Press straight down.
- Measuring Flour Incorrectly: Spoon flour into your measuring cup and level it off. Scooping directly packs the flour, leading to dry biscuits.
Conclusion
These Jalapeno Cheddar Biscuits are a guaranteed crowd-pleaser, masterfully balancing rich cheese, savory garlic, and a gentle kick of heat. By following the detailed steps and avoiding common pitfalls, you’ll achieve bakery-quality, flaky layers every time. Simple to prepare yet impressive in flavor, they are the ultimate comforting side that will elevate any meal from ordinary to extraordinary.