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Jalapeño Cheddar Biscuits
These jalapeño Cheddar biscuits take classic buttermilk biscuits up a notch with the bold flavors of fresh jalapeños and sharp Cheddar cheese. They’re soft, flaky, and ready in less than 30 minutes. Perfect for pairing with chili, soups, or brunch!
Ingredients
- 2 cups (240 g) all-purpose flour, plus more for rolling out the biscuits
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground black pepper
- ¼ cup (57 g) unsalted butter, cold and cut into 1/2-inch cubes
- ¾ cup (180 ml) buttermilk
- 1 cup (114 g) shredded Cheddar cheese
- 1 to 2 jalapeños, finely chopped
- 1 tablespoon unsalted butter, melted
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Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with a silicone liner or parchment paper rated for high temperatures.
- Whisk together the flour, baking powder, salt, baking soda, cayenne, and black pepper.
- Add the cold butter, and mix with a pastry blender, a fork, or your hands until the butter is about the size of small peas.
- Add about 3/4 of the buttermilk, and continue mixing. Continue adding buttermilk, about a tablespoonful at a time, until a dough forms. You may not need to use all of the buttermilk.
- Fold in the cheese and jalapeños.
- Place the dough on a lightly floured surface. Roll the dough out to 1/2-inch thick.
- Use a 2 & 1/2-inch biscuit cutter or other round cutter to cut out biscuits. (Just press straight down to cut; don't twist!) Gather and re-roll the dough once and continue cutting out biscuits.
- Place the biscuits on the prepared pan. Brush the tops with the melted butter.
- Bake 12 to 14 minutes, or until the biscuits are golden brown.
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Notes
- Spice level: Use 1 jalapeño for milder flavor or 2 for a spicier bite. Removing the seeds and membranes will reduce the heat even more.
- Cheese choice: Sharp Cheddar works beautifully, but pepper Jack or a mix of cheeses can add a fun twist.
- Taller biscuits: Arrange them close together on the baking sheet so they rise higher instead of spreading out.
- Cutting tip: When cutting biscuits, press straight down with the cutter—don’t twist. Twisting can seal the edges and keep them from rising tall and flaky.
- Storage: Keep in an airtight container at room temperature up to 2 days or in the refrigerator up to 4 days.
- Freezer-friendly: Freeze baked biscuits in an airtight container up to 2 months. Reheat in a 300°F oven until warmed through.
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